Tag Archives: peanut butter

Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce

19 Jan
Shrimp and Vegetable Spring Rolls with Spicy Peanut Sauce

Shrimp and Vegetable Spring Rolls with Spicy Peanut Sauce

While the rest of the country is freezing and snowed in, the balmy days here in the Pacific Northwest gave me a hankering for some light and savory spring rolls. We’ve been bordering on 60 degrees all week and I’ve been wondering where winter went this year?  I’m typically making soups and stews during January,  not fresh and crunchy spring rolls!

I set up a “build-your-own-spring-roll” station on the kitchen counter, showed the family how to soak their rice wrapper, choose their filling, and how to roll it up. I got a little over-zealous with my spring roll filling as it was bursting at the seams! My husband made three of them, and his were neat and tidy packages like you see at the restaurants, but he ate his before I could photograph them. And me? Well I’m not exactly a perfectionist. Do as I say, not as I do, right? Besides, you do want to eat these right away or the rice wrapper becomes a bit gummy over time.

Julienned Vegetables

Julienned Vegetables

Don’t let the long list of ingredients intimidate you. I julienned all the vegetables earlier in the day, cooked the noodles, then stored them in the refrigerator until we were ready to get rolling. About 15 minutes before dinner, I made the spicy peanut sauce, laid out all the fixin’s, and the dinner bell rang! Everyone agreed these were a surprising tasty meal on a not-so-cold mid-winter’s night.

You can substitute and/or omit any of the vegetables for ones of your liking. On a whim, I bought a jicama to add to the mix, which added a slightly sweet crunch to the roll. Same with the herbs, you may use any or none of them, or even sub in parsley. Although I do think each one adds its own depth of flavor in the end.

Spring Roll Filling

Spring Roll Filling

Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce

For the spring rolls:
1 carrot, peeled and julienned
1/2 red bell pepper, julienned
4-inch chunk of cucumber, julienned
1/2 jicama root, julienned
3 green onions, green part cut into 4-inch pieces
Romaine lettuce leaves
2 ounces dried rice noodles
Salad shrimp
Round rice wrappers
Fresh cilantro, mint, and Thai basil

For the spicy peanut sauce:
4-inch piece of lemongrass root
3/4 cup water
1/4 teaspoon finely minced ginger
1/2 cup Hoisin sauce
1/4 cup creamy peanut butter
1 1/2 tablespoons sugar
2 teaspoons Sambal Oelek (Thai chili paste)

Shrimp and Vegetable Spring Roll

Shrimp and Vegetable Spring Roll

Wash and prep all your vegetables, cook the rice noodles according to directions, and store in containers in the refrigerator until ready to make your rolls.

About 15 minutes before serving, make the peanut sauce. Boil the lemongrass in the water in a small saucepan for 5 minutes. Remove the lemongrass then add the rest of the ingredients and whisk until smooth. Turn down heat and simmer until thick and creamy. Remove from heat and set aside.

Lay out a wet dish towel on the counter, and set up a line of all your vegetables, herbs, and shrimp. Put one rice wrapper in a shallow pan and cover with water, and swirl it around until it becomes soft and pliable. Working quickly, lay the wrapper on the wet dish towel, top with a lettuce leaf, some rice noodles and fillings/herbs of choice. Fold the bottom of the rice wrapper up over the filling, tuck in both sides, then roll up the rest of the way. Serve with the warm spicy peanut sauce.

Download and Print this Recipe

Download and Print this Yummy Recipe!


Cookie Monster Cookies

19 Feb

Cookie Monster Cookies

So I have admitted several times that I am not the baker in the house and that my daughter loves to bake all kinds of cookies, cakes, etc. However, today I was all set to make some really healthy oat bran/flax meal muffins with applesauce, carrots and golden raisins in them, and had my shopping list all ready for the store in search of my ingredients. But then my daughter said she wrote down a friend’s recipe for these AWESOME cookies and she just HAD to make them today instead. So there I am at the store buying all these healthy items, along with butter, chocolate chips, brown sugar, and M&Ms, among other things.

I let her have at it in the kitchen today. She was disappointed with her first batch as she made the dough balls way too big and didn’t cook them long enough. But after I told her to use less dough for each cookie and to cook them longer, she’s now happy with them.

This recipe made a ton of cookies! We filled up one large Tupperware container, then another smaller one (in photo).

The Recipe

I don’t know the origin of this recipe at all, so I’m including a photo of her handwritten one to show that I didn’t steal it somewhere. Let’s just say it was “adapted” from a recipe. Well I guess it was as she did have to switch out some of the ingredients.

I’m not a big cookie eater, so I haven’t tasted them. I guess you could call these somewhat healthy since they have almost an entire container of oatmeal in them. I’ll let you be the judge. Happy Snacking!

Cookie Monster Cookies

3 eggs
1 cup brown sugar
1 cup white sugar
2 teaspoons baking soda
1 teaspoon white Kayro syrup (we had dark on hand and used that instead)
1 1/3 cups creamy peanut butter (we only had Chunky)
1 1/2 cups butter
4 1/2 cups quick-cooking oatmeal
1/3 cup chocolate chips (we used dark chocolate ones)
1/2 cup M&Ms

Cream eggs and sugars. Add baking soda, syrup, butter, and peanut butter. Then mix in the oatmeal, chocolate chips, and M&Ms. Blend well. Bake at 350 degrees for 8-10 minutes.

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