Woo Hoo, it is 2010! I wish you all health, happiness and peace, may your dreams come true. I can't believe that I am in the mood to actually write about FOOD! It seems like all I've done in the past couple of weeks was eat. Lots of good food both here at home, at my in-law's house, on the road and everywhere else. I am sure glad that the gym is less than two miles away:) Anyway, I digress. Week 16 of Small Bites was optional with Edamame as the special ingredient. I had some spring roll wrappers in the fridge and I wanted to use them before we left to Houston for Christmas (yes I am only getting the time to post now). So I adapted the spring rolls recipe I have from our Thai cooking class to include edamame and served it with sweet chili sauce. The results were fabulous!
Shrimp and Edamame Spring Rolls
2 Tbsp. garlic, minced
1 cup carrots, thinly sliced or cubed
1 cup of fresh shrimp, peeled, deveined and cut into small cubes
1 cup edamame, shelled
1 tsp. sugar
2 Tbsp. soy sauce
6-8 Tbsp. oyster sauce
1/2 cup egg noodles (or other thin noodles) soaked in water for five minutes and drained.
6-8 spring roll or wonton wrappers
water
Heat olive oil in a large skillet. Add minced garlic and simmer for a minute. Add carrots and cook until almost soft (about seven minutes). Add shrimp, edamame, sugar, soy sauce and oyster sauce and bring to a boil. Add the noodles and make sure they are covered in liquid, if not add some more oyster sauce or water. Cover and cook for three or four minutes or until noodles are done. Remove the shrimp mixture from the heat. Scoop a couple of table spoons into each wonton wrapper and fold it sealing the edges with water. Fry in and serve with sweet chili sauce (recipe below).
Sweet Chili Sauce
2 Tbps. Thai chili sauce
2 cloves of garlic, crushed
1 cup of water
1 tsp white rice vinegar
2 Tbsp. sugar
1 Tbsp. corn starch
1 tsp. salt
Combine the above ingredients in a sauce pan and heat until boiling stirring occasionally.
Happy New Year all!
Comments (9)
Happy New Year and I hope that all your dreams come true too! These rolls look fantastic (and I too feel like all I've done for the past few weeks is eat). I'm ready for some ethnic food after all this Southern "cusine" I've been eating, ha ha.
Happy 2010!
Posted by Annie | January 1, 2010 10:44 PM
Posted on January 1, 2010 22:44
What a great idea! Looks so crispy and delicious.
Posted by amy | January 2, 2010 5:48 AM
Posted on January 2, 2010 05:48
That looks yummy, I can almost smell it! Thanks for the recipe.
Posted by Jamie | January 2, 2010 9:39 AM
Posted on January 2, 2010 09:39
This looks great. Yumm.
I still have Edamame in my fridge... never got around to fixing it... Maybe I will this weekend,( unless it reached the expiration date)...
Happy New Year!
Posted by Eden | January 2, 2010 11:44 AM
Posted on January 2, 2010 11:44
I must confess I have never heard of edamame, but those spring rolls look delicious!!
Happy New Year, may the year ahead be filled with joy (and lots of travelling so those of us who don't venture far can live vicariously through you!!)
Posted by Anne | January 2, 2010 12:14 PM
Posted on January 2, 2010 12:14
Good idea, Candi. Mixing shrimp and edemame in a spring roll. I wouldn't have thought of it. I wonder how it would be if you did one that you didn't fry?
Posted by Deborah | January 2, 2010 4:39 PM
Posted on January 2, 2010 16:39
Deborah,
I am not sure. You wanna try? I think the frying gives them crispiness.
Posted by Candi | January 2, 2010 6:05 PM
Posted on January 2, 2010 18:05
Hi Candi, your spring rolls looks so delicous. It was my first time using this ingredient and I liked it. I want to try your receipe soon because it looks very flavorful.
Thanks so much for sharing and Happy New Year to you too!
Posted by Kathy (Trekcapri) | January 3, 2010 9:33 AM
Posted on January 3, 2010 09:33
Candi,
Your spring rolls look so delicious! I too want to try them!
Posted by nancyhol | January 6, 2010 1:55 AM
Posted on January 6, 2010 01:55