Rissa's Birthday Dinner

Eggrolls


Ingredients for Eggrolls




Recipe:

1/2 Package of Vermicelli noodles (if you can't find these, the bean noodles work, they may even be the same thing, I have no idea.)
1 tsp fresh grated ginger
2 scallions, slice into thin pieces (if you don't have them or can't find them, you can use a yellow onion.)
2 cloves of garlic
1/2 bag of match stick carrots
1 Handful of snow peas, thinly sliced length wise
1/2 bag of spinach, chopped
1 handful of bean sprouts
1 Tbsp chopped fresh cilantro
1 Tbsp of fish sauce
2-3 Tbsp of soy sauce
1 package of spring roll wrappers

Directions:

Start cooking noodles, cook as package directs.

Heat oil in wok, add ginger, scallions, and garlic. Saute for one minute.

Add carrots, and snow peas. Cook for 2-3 minutes. Add spinach, sprouts, cilantro, fish sauce and soy sauce.

Cut noodles, about 2 inch pieces. (They won't be easy to cut because they get stuck together, so just chop them up a bit.) Cook 3-4 minutes. Let cool and then put a spoonful in spring roll wrappers. Put the ingredients in diagonal and fold in two diagonal ends and then roll. I dip my fingers in water and rub on the corner to stick it to the roll. You can beat an egg white and coat them, I never do. Fry in wok. Enjoy!

Coconut Shrimp Curry
Recipe from Sunset Magazine February 2010
Serves 4 Time 20 minutes






cumin, turmeric, garam masala, and paprika

Ingredients

2 Tbsp. olive oil
1 cup chopped onion
1/2 tsp. of each cumin seeds, ground turmeric, garam masala, and paprika
2 Tbsp. minced garlic
1 lb peeled, deveined medium shrimp
1 can coconut milk
1 tsp. kosher salt
3 cups cooked basmati rice
1/4 cup of cilantro leaves

Directions:

1. Heat oil in a large frying pac over medium heat. Cook onion until soft, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk an dsalt, simmer 10 minutes.

2. Spoon curry over rice. Garnish with cilantro.

My additions to the recipe:

I added about a cup of each:
Zucchini
Carrots
Mushrooms
Red Pepper
Because I added so many other veggies, I doubled the spices, and added another can of coconut milk. This fed 6 and then some left overs. Also if you want to give it more spice add some jalepeno pepper or some serranos. I also added some chili powder because I didn't have either of those peppers. This recipe is very tasty and easy! I cooked mine in my tagine (clay pot type thing.) But a wok or big frying pan would work.