Thursday, January 26, 2012

I feel like "Easy" and "Fast" should be the same thing.

Being the size of a house right now, and without the energy to make much more than salads these days, I've been looking for quick and easy dinner ideas.

(And this would be y'alls cue to send me quick and easy dinner ideas.)

I'm bored with Cooking Light recipes. is fabulous, but impossible to browse unless you have some inkling about what you want. So I went back to Sam for some help.

He promised these eggrolls would be easy and tasty. Both are true. But easy does not necessarily equal fast. Although, now that I'm thinking about it, if I hadn't also been juggling making cookies and cooking everything in a toaster oven, I could have had these done in one pass. Also, chopping pre-cooked shrimp, sauteeing for less than five minutes, prepping the rolls for another 5 minutes, and baking for 15ish minutes certainly sounds like it's fast. Sooo, how about Ms. Whineypants over here just shuts up and gives you the recipe already.

Served with Sam's Baked Scallops. Something went terribly wrong with my panko and they ended up with total mush around them, but they still tasted good. Add some sriracha to the sauce, it's worth it.

Shrimp Eggrolls
peanut oil
1 bag mixed cabbage for coleslaw (usually white, red and carrots)
8oz cooked shrimp, chopped
1/4 cup of stir fry sauce (We used Saigon Sizzle)
Sriracha (optional)
10 spring roll/eggroll wrappers (from the refrigerated section)
Spray oil
Sesame seeds
Soy sauce (low sodium)

Heat a bit of peanut oil in a wok or large skillet/saute pan. Add cabbage mix, and saute for a couple of minutes until it starts to soften just a bit. Add shrimp, and saute another minute or two. Stir in sauce and a good squirt of sriracha (if you like spicy). Remove pan from heat and let sit 5-10 minutes until cool enough to handle.

Spray a baking sheet with spray oil and heat the oven to 375.

Take an eggroll wrapper and place it with a corner facing you. Add a scoop of filling-2 tbsp or so-and spread it out a bit widthwise. Fold the right and left corners a bit over the filling, then roll up the whole thing away from you. Use a bit of water to wet the wrapper to close it and place on the baking sheet. (You'll get the hang of it. You'll no doubt have extra wrappers if you need to start over a couple of times.)

Spray each roll with cooking spray and sprinkle with sesame seeds. Cook about 8-10 minutes, then flip and cook another 5-8 minutes or until they begin to brown.

For dipping sauce, mix another tbsp of stirfry sauce with 1 tbsp of soy sauce. Add a bit of sriracha or rice vinegar, depending on your mood/taste.

About 75 calories each.

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