Tag Archives: easy dinner

Home Made Egg Rolls

We were lucky enough to take a cooking class in Chiang Mai while on vacation in Thailand this fall where we learned to make the elusive Pad Thai my  man craves so much. <– Stay tuned for that recipe. Today we’re going to make a version of the spring rolls we learned to make during that class. I say “version,” because I couldn’t find any “spring roll” wrappers, only “egg roll,” so the filling will be the same, but the outside a little crunchier. Who cares?! I get to use my new deep fryer and that’s really what this is all about, so off we go!

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Garlic, Carrots, Scallions, Bean Sprouts, Tofu, Chicken, Glass Noodles.

Put the water on for the rice noodles to boil then get to chopping! Obviously one would do fine stuffing an egg roll with anything (I’m even thinking a banana-nutella egg roll might hit the spot), but in this case we were really trying to channel those authentic Thai flavors, so I followed the recipe. First heat the oil, then throw in the garlic for a minute, followed by the chicken and tofu for another minute or two. Then throw in the noodles (followed immediately by a tablespoon or two of water), then toss in the other veggies, give it a stir and BAM: easy as that.

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Add fresh cabbage.

Next heap a portion of the mixture into whatever wrapper you are able to find at the market and get to rolling. I added some fresh cabbage to mine for the pretty color 🙂

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Roll it up, paste with egg.

Wrapping these things takes a bit of finesse; I think it’s easiest to roll from the corners, then over roll a bit, tuck in the edges, paste with egg, then roll it on up and paste a little more. The package of wrappers said to use water to make it stick, so if anyone has done that and thinks that’s easier than egg, please let me know! And now for the fun part!

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And fry-eems up!

This Christmas, I requested a deep fryer and was thrilled to receive this amazing and super easy to use compact fryer that fits perfectly in my apartment. Gracias Fajah. I used plain veggie oil to fry as I’ve been told olive oil has too much of its own flavor to properly cook Thai food. I don’t want to brag, but these were pretty delicious:

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Am I right?

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Buffalo Chicken Lettuce Wraps

If you’ll remember a week or so ago, I bought a rotisserie chicken to make some particularly delicious crunchy tacos. As I mentioned then, I only used half of the chicken for that meal. This is what a did with the other half:

I was in the mood to make a lettuce wrap, something I always thought sounded nice but had never actually made. A few months back my housemate purchased a bottle of buffalo sauce that we used for one meal and haven’t touched since. We were short on time this particular evening, so I decided buffalo chicken would be a fun foray into the challenging world of lettuce wraps. Since I wasn’t making the sauce myself, I decided the homemade part of this meal would be the bleu cheese dressing.

First grate or finely chop garlic, onion, celery and carrot

Mix in greek yogurt, lemon juice and bleu cheese crumbles

 

 

 

 

 

 

 

 

 

 

I added the carrots and the celery to the dip to mirror the flavors typically served with buffalo wings. I used yogurt here for the dressing because I saw this as a healthier version of the traditional wings and bleu cheese. Once the sauce was finished, I shredded the chicken and warmed it through on the stove with the buffalo sauce.

I heated the rotisserie chicken with the buffalo sauce

I know many people use iceberg lettuce for lettuce wraps, but I hate iceberg lettuce so I used romaine and it worked just fine. As a final flourish, I shredded some carrots and celery for either a side salad or wrap topping, it’s up to you! These made for a pretty meal that was healthy, tasty and took less than 20 minutes to prepare. POP POP.

Served with a salad of shredded carrots and celery

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