Soooo….who else wants to travel to eat their favorite foods but can’t because…..COVID? Don’t panic don’t panic!!! Let’s make the best of this quarantine! This week….Lets visit ASIA!!!! We are going to make Shrimp Spring Rolls and Shrimp Ramen.
Shrimp Spring Roll Recipe and Ingredients:
This recipe is very easy and you can add literally ANYTHING to these rolls and fry them up for your family. I chose to take the traditional route. Find what I used below:
1 pack of spring roll shells
1 small cabbage
Carrots (1/4 pack of matchsticks or shred 1 and a ½ carrots yourself)
Vermicelli noodles
15 raw deveined shell-on shrimp (Save the shells, we need these to make the shrimp stock for the ramen)
3 green onions (the white parts)
1 tsp of salt
1 tsp of pepper
1 egg
Instructions:
Peel the shrimp (save the shells) and cut them into small pieces.
Using a serrated knife, cut the cabbage. Your cabbage should look like small cabbage slices
If you use whole carrots, use a hand held grater and shred the carrots. If you use match stick carrots, take ¼ of the pack and cut them down into small pieces
Thinly slice the bottom of the green onions (save the tops for your ramen)
Combine all ingredients in a bowl, to include salt and pepper
Be sure that your spring roll shells are unthawed but make sure they don’t dry out. Beat your egg. You will use the egg to seal your rolls.
Place the roll at a diagonal angle. Spoon your combined stuffing onto your roll about 1 and ½ inches away from the edge. Your stuffing should mimic the shape of the roll. Take the edge and cover the stuffing. Be sure to tuck the edge. As you roll, gather the sides and roll until you reach the other end. Using the egg, brush a little over the loose edge. Your rolls should hold. Repeat until you have stuffed all of your shells. I made 22 spring rolls with the stuffing listed above. *Please refer to a youtube video if you need further instructions on how to properly roll your rolls.
Ramen Recipe and Ingredients:
Shrimp shells
2 cartons of chicken stock
5 shrimp per every serving of ramen
1 pack of ramen noodles (each pack makes 2 servings)
Broccoli
Carrots
1 garlic clove minced
¼ shallot minced
1 tsp of sesame oil
1 tsp of cooking oil
Sriracha
Soy sauce
Green onion tops
Instructions:
Bring chicken stock to a boil in a large pot and throw in shells from your spring roll recipe. Reduce heat and let that simmer for about 15 minutes.
Strain your stock to remove all shells.
Place stock back on burner and add noodles while you prepare your toppings.
Preparing your toppings should take about 5 minutes.
Combine sesame and cooking oil in a skillet. Let it heat. Once hot, add minced garlic and shallot.
Once the shallots and garlic have cooked for about a minute, add broccoli and carrots. Cook until broccoli is a bright green color.
Add shrimp to veggies and cook until shrimp turn pink. Remove from heat to stop shrimp from cooking.
Add soy sauce and sriracha to your ramen to your liking.
Using tongs, place your ramen noodle servings into their bowls (should be two servings).
Pour as much stock over the noodles as you would like.
Add your cooked toppings to your noodle bowls.
Slice your green onion tops and garnish.
Please tag me when you make you spring rolls and/or ramen soup and let me know how you enjoy it.
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