Spring Rolls w/Peanut Dipping Sauce

My kids ate these up!  They are really super simple.  Just prep all your ingredients and line 'em up.  If peanut sauce isn't your thing, then it's easy to find all kinds of dipping sauce recipes online.

Shrimp Spring Rolls

7-8 sheets round rice paper

2 oz. dried vermicelli noodles

20 small shrimp (Size 41-60) cooked, peeled

1/3 bunch cilantro

7 butter lettuce leaves

1 cup bean sprouts

Peanut Dipping Sauce

1/2 cup peanut butter

1/4 cup sweet chili sauce
(not by the ketchup, it's in the Asian or Hispanic food aisle)

Make the peanut sauce and set aside.  Mix to the preferred consistency, you can add water to thin it.  I did mine similar to the consistency of honey.  In a large bowl, place dried noodles and cover with warm water.  Let sit for 5-6 minutes while you prep other ingredients.  Fill another large bowl or pie tin with warm water for dipping rice paper.

Slice shrimp in half lengthwise to make them thin for rolling.  Remove cilantro leaves from stems.

Drain water from noodles.  Dip one rice paper into the other bowl of warm water for 2-3 seconds.  Place wrapper on a cutting board and place a row of shrimp horizontally just above the halfway point on the round rice paper.  Top with cilantro leaves.  

Take a butter lettuce leaf and wrap vermicelli noodles and bean sprouts into the lettuce.  Place the lettuce wrap just beneath the row of shrimp.  Fold in each side, left and right.  Fold bottom all the way up over the lettuce and shrimp, then roll up to the top.  Place seam side down and repeat.

Asian Noodle Bowl

Lo and behold: The Asian Noodle Bowl. It's fast, easy, and DELISH. It's one of my family's faves.


















Here's the recipe for those of you that like chinese food. Or japanese, or whatever kind this is. It's Asian---I think that covers it!

Asian Noodle Bowl
8 oz. linguine
3 cups broccoli florets
2 cups carrots sliced
2 Tbsp oil (I just spray the pan with pam instead)
1 lb beef or chicken sliced thinly
1/2 cup Kraft Asian Toasted Sesame Dressing
1/4 cup Teriyaki Sauce (any brand)

In a large pot, bring water to boil and add carrots and linguine. When almost finished cooking, add broccoli for last 3 minutes.

Meanwhile, in a large skillet, heat oil and cook meat until browned. Stir in teriyaki sauce and dressing. Cook 2 more minutes.

Drain pasta and vegetables. Add to meat mixture. Toss to coat and serve.

Go East!

Asian Dinner

My family loves going out for Chinese food. But sometimes I don't wanna go out. It gets expensive. And it would mean I have to change out of my stretchy pants--cuz I'm never gonna be one of those people that wears their sweats to the buffet. Ew.

When we lived in Texas, a good friend who had lived in Japan for a while introduced us to Yakisoba. It's a lot like Lo Mein. And you make it at home in oh, about 5 minutes. You can buy the Yakisoba noodles with the seasoning (looks like a package of Ramen) in the refrigerator section at your grocery store. Then just buy whatever else you'd like to add. Our favorite is diced ham, thinly sliced cabbage, mushrooms, and bean sprouts.

The noodles are pre-cooked and come with their own seasoning package. You saute your chopped ingredients for about 3-5 minutes. Then add the noodles, a little water, and the seasoning. That's it. Really.

This picture really doesn't do it justice, but I was using my point and shoot after dark without a flash. So use your imagination. : )
I made Egg Drop Soup to go with the Yakisoba tonight. I'm a big fan of Egg Drop, but I've only liked it at one place. This recipe is as good as or better than the restaurant version and my kids loved it. And oh, ya, it takes about 5 minutes to make, too. Hooray for easy, yummy food!!
Egg Drop Soup
4 cups chicken broth
2 Tbsp cornstarch mixed with 1 Tbsp cold water
2 eggs beaten
pepper

Heat chicken broth to a boil. Stir in cornstarch/water mixture until blended with broth. Remove from heat. Pour in beaten eggs and stir around the pot twice--no more. Cover and let sit for 2-3 minutes. Serve.