Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



    More - Instagram

    Find me on...

    Spicy Shrimp Rolls

    I’m taking an editing class near a Korean grocery store, so after class I like to go grocery shopping and find new things. I bought my husband Choco Boy and Lucky Stick cookie snacks. He was very happy.

    I also bought a bunch of veggies, a natural cleaning brush for pots and pans, and a sharp paring knife that I already managed to cut myself with. They had an assortment of dumpling and spring roll wrappers near the eggs, so I decided to make egg rolls. Yum! I love home made egg rolls! 

     These egg rolls are delicious and easy. In a food processor (or by hand) chop 4 or 5 shiitake mushrooms, 2 carrots, 1/2 small cabbage, 1 drained can water chestnuts, & a small bunch of cilantro. Cut 1 cup mung bean sprouts into smaller bits. Slice 3 green onions. Clean shrimp and chop into small bits.

     Saute 2 minced garlic cloves and 1/2 inch of grated ginger in a little sesame oil on low heat. Once fragrant, take it off the heat & let cool.   

    In a bowl, mix 1 tsp peanut butter with 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp fish sauce and 1/2 tsp red chili paste. Mix in the sautéed garlic and ginger. Season with salt & pepper and a you decide amount of red chili flakes, I use about 1/4 tsp. Toss in the chopped veggies & shrimp. If the shrimp you’re using is raw, roll the egg rolls sorta skinny, & the shrimp pieces will cook as you fry your rolls. You can substitute cooked shrimp, or pop the fried egg rolls in a 350 oven to continue cooking for a minute if you have any doubts as to the shrimps doneness. 

    When you roll your rolls, try to drain off excess liquid from the mixture so they don’t get soggy. Start with the egg roll wrapper on a diagonal, put a heaping tblsp of the mixture at the bottom of the diamond, fold the bottom up, fold in the sides, and continue rolling, sealing with scrambled egg. Set aside on a plate dusted with corn starch before frying.

    I fry mine in batches of 4 or 5 at a time. Heat 1 or 2 inches of canola oil in a cast iron skillet. Place 4 egg rolls in the hot oil, cook until golden then carefully turn them over. A metal fish spatula and fork are my preferred tools for pan frying. Tongs are good too.  

    Serve with chinese mustard and sweet chili sauce. Yum!!


    1. chocolaaatte reblogged this from delishytown
    2. melancholylane reblogged this from delishytown
    3. riceagainst reblogged this from delishytown
    4. theonlyscreamingbanshee said: i’m hungry!!
    5. delishytown posted this
    Blog comments powered by Disqus

    Loading posts...