shrimp, veggie, and mango spring rolls;
egg drop soup
It’s 2200 and I’m finally getting around to writing tonight. We went on a nice four mile hike and then went scrappin’ like we did in the old days. What a wonderful, light, filling dinner to make at the end of a long day.
- Whatever veggies you like! We used carrots, peppers, cucumbers, lettuce, and radish.
- Some protein! We used imitation crab and shrimp cut in half on the vein.
- Something sweet! We used mango.
- Herbs! Like mint (or stink-bug-cilantro)
- Rice paper wrappers
- 1/4 cup crunchy peanut butter
- 1/4 cup orange juice any kind
- 2 T soy sauce
- 1/2 T hoisin sauce
- 1 green onion
- 2 eggs
- 2 1/2 cups chicken stock
- 1/2 tsp corn starch
The How To:
- Cut and prep your veggies by cutting them in a julienne fashion: long and slim.
- Prep your sauce by mixing the peanut butter, orange juice, soy sauce, and hoisin sauce together in small bowl.
- Soak vermicelli in hot water for about 10 minutes (check the package instructions). Strain.
- To make the egg drop soup, heat the chicken stock to a boil. Add corn starch and stir with whisk until well incorporated. In a separate bowl, beat two eggs and slowly drop them into the soup as it boils. Serve hot, and chop some green onions for the top.
- Sauté your shrimp in a wok with a little olive oil, sea salt, and pepper. Remove. Cool. And cut on the vein.
- To make the spring roll, take a rice paper wrapper and run under hot water for about 5 seconds. Pat dry with clean dish towel. Place flat on plate.
- When you add the filling, do so in a long log in the center of your wrapper, leaving about 1/2 inch on either side—like you’re making a burrito. Add your protein first, then add the veggies, fruit, and herbs as you like. Fold one long side over the other until it sticks, then fold in either side, and roll. Serve with peanut butter sauce.