Chinese Food No Takeout

“What are you thinking of making tonight?” is the usual question that the boyfriend asks in order to signify that Sunday night dinner preparations need to begin.

Me: I was thinking shrimp spring rolls

BF: Can you even make Chinese food at home?

This question probably sounds ridiculous to a lot of you butthe boyfriend who works at a Chinese restaurant on weekends has a strong belief that you need specialized stoves, genuine chefs(aka not me) and a certain level of skill to make asian food. I proved him wrong when I made these easy spring rolls. The hardest step is to actually find the spring roll wrappers. In my grocery store for some reason they were in the produce section! Don’t ask me.

Ingredients (makes 16 spring rolls):2-3 cups of cooked shrimp diced,4 cups of bean sprouts,2 cups cooked rice noodles, 1/2 tablespoon of minced garlic, 1 tablespoon of oil, 16 spring roll wrappers, 1 tablespoon soy sauce, chili sweet or sweet and sour sauce for dipping

Begin by adding oil and garlic to a wok. Add the beansprouts and cook for 2-3 minutes. Add 1/4 cup of water if the beansprouts begin to get stuck to the wok.

Add the shrimps and cook for another 5-7 minutes. Add the boiled noodles and soy sauce and cook for the last minute.

If you have two left hands like I do, this is going to be a little bit tricky. Add around a tablespoon (maybe a tad bit more) of filling to the wrapper. Fold the  top corner over the filling. Over this corner, fold the two side edges over each other. Roll the spring roll to close it up. Have I ever mentioned that I suck at step by step instructions?

It should look something like this.

In a fryer or on a skillet cook the spring rolls until they become golden and crispy.



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Filed under Appetizer, International Food

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