Thai Shrimp Rolls
Recipe by Tracy DiTolla of In Your Face! New Jersey Cuisine
If anyone out there is a fellow single, working parent then you know that it is difficult to get a healthy dinner on the table most nights. Sometimes you come home and the thought process is definitely Screw it, just order a pizza – I am EXHAUSTED. But, here is a healthy, fairly simple recipe that should only take about 30-40 minutes to make, which may help veer you away from take out. In part because it is a homemade version of take out. And, as always, I stuff as many nutrient-rich veggies in as I can.
Now if you told your kids that dinner tonight was red cabbage, bell peppers, kale, mushrooms, onions and shrimp what would their reaction be? If they are anything like mine, their reaction will be, “EW GROSS!!!” But tell them Thai Shrimp Rolls and it’s a different story.
Now, in case you didn’t know, red cabbage is super-high in vitamin C, has a good amount of vitamin A, and even some calcium, and iron. Plus, it is cheap. It is not cooked much in this recipe so it keeps almost all of its nutrients – yay raw veggies!
INGREDIENTS
To make approximately 6-8 rolls (can double if needed) – go all organic if you can 🙂
8-10 large shrimp – fresh or frozen and rough chopped
1 package of Egg roll wraps – most grocery stores have them
1/2 cup julienned bell peppers (red, orange and yellow taste best in this – Whole Foods has a pre-chopped frozen bag of organic bell peppers that has become my new best friend)
1 cup julienned red cabbage
3 white mushrooms julienned
1 cup chopped kale (again, my go to is Whole Foods frozen organic kale for work night dinners)
1/2 small onion chopped
1 tablespoon fish sauce
2 tablespoons Sauvignon Blanc (the rest is for you to drink ;))
2 teaspoons honey
Olive oil
Salt, pepper and garlic powder to taste
DIRECTIONS
Heat a pan with olive oil.
After heated toss in onions and peppers (if raw, if frozen peppers, throw in next step), cook for 5 minutes on low heat.
Next step is, throw in all other veggies EXCEPT cabbage, add in shrimp, fish sauce, wine, honey, and seasoning.
Cook until shrimp are done – about 4-5 minutes if fresh.
Now remove from pan and put in a bowl to cool and get ready to assemble rolls.
When the shrimp veggie mixture is slightly cooled add in the raw cabbage and start assembling the rolls. You place the egg roll wrapper on a plate facing you so it is a diamond shape, make sure you moisten the edges with water so it sticks closed. Place 2 heaping tablespoonfuls of filling in wrapper and fold up bottom to make a triangle over the filling. Then fold in the 2 sides to also triangle in. Then roll it up.
Again heat a pan with olive oil and when heated place rolls in. You really need to watch them because they cook fast! Only a couple minutes on each side – they should be lightly browned all over.
That’s it – a healthy dinner that does not take too much time or effort.
Parents…Enjoy with your Sauvignon Blanc!