Veggie Spring Rolls

Spring rolls are always a must when you go out for sushi or hibachi. My husband especially loves them with rice paper but never turns down a crunchy, warm, spring roll. I decided to give them a try, with some left over wonton wrappers (from my ragoon recipe). They took about 30 minutes, from start to finish, and were absolutely delicious. If you want to up the flavor, I recommend adding BBQ pork or chicken to these rolls. You won’t be disappointed.

  • 2 cups Packages coleslaw mix
  • 16 Wonton wrappers or Egg roll wrappers
  • 1/8 cup Low sodium soy sauce
  • 2 tsp White sugar
  • Dash of S & P
  • 1/2 tsp Ground ginger
  • 1 Garlic clove (grated)
  • 1/4 tsp Sesame oil
  • 3 tbsp Water
  • 3 tbsp Vegetable oil

First, in a large skillet, combine the coleslaw mix, soy sauce, sugar, spices, and sesame oil and sauté for about 5 minutes on medium heat. This will soften the veggies just enough to take the full crunch factor away.

 

While the veggie mix is cooking, line a baking sheet with parchment paper, preheat the oven to 375°, and place the wonton/egg roll wrappers down on a flat surface. Once the veggie mix is cooked, spoon a teaspoon size amount on each wonton/egg roll wrapper and with your finger, wet all the sides on the wrapper with water. Roll into a cylinder shape and tuck in the sides so the veggie mix stays inside the wrapper.  Brush or spray the spring roll is vegetable oil. Repeat with each spring roll. Once all of the spring rolls are made and placed on the baking sheet, bake for 15-20 minutes or until golden brown.

Serve with soy sauce, sweet and sour, or sweet chili sauce. As always, Enjoy!

IMG_20170529_163832201

 

 

 

 

Guacamole & Salsa

Woah! Two delicious party recipes wrapped into one blog post! Please, try and contain your excitement.  My guacamole recipe is loved by my family and friends but mostly, by my mother in law.  It’s so simple to make along with the mild salsa, right beside it. Since my husband and I were stationed in Texas, we fell in love with several Tex-mix recipes. The foodie that I am, tries to replicate them to the best of my taste buds abilities. Both recipes take only a couple minutes to make and have only fresh ingredients and spices in them. The guacamole is to cool you off while the salsa only heats you back up. Keep a margarita close for these two party favorites!

 

Sandy’s Guacamole

Makes approximately 2 cups

  • 1 large Haas avocado or 2 small avocados (dark skin and squishy)
  • 1/2 medium White onion (chopped)
  • 2 Garlic cloves (peeled and rough chopped)
  • 1/4-1/2 Fresh Jalapeño (no seeds and rough chopped)
  • 1 Roma tomato (diced and 2 tbsp separated for topping)
  • 2 tbsp Fresh parsley or cilantro (chopped)
  • 1 Lime (juiced)
  • S & P to taste
  • Dash of hot sauce (more or less to add additional heat)
  • 1/4 cup EVOO

Put all the ingredients into a food processor or blender. Pulse for a thicker guacamole or mix on low for 30 seconds to 1 minute for a creamier texture (which I prefer). If the avocado is a little harder than desired, more EVOO and lime juice may be needed. Once the guacamole mixture to your preference, pour into a bowl and top with tomatoes and parsley. Keep in the refrigerator until serving.

IMG_20170505_162943424

Recipe 2 below

 

 

Texas Style Salsa

Makes approximately 2 cups

  • 2 Roma tomatoes (roasted , skins removed, diced) + 2 Roma tomatoes (diced)
  • 1 Red, orange, or yellow pepper (halved; one half roasted and diced, other half diced)
  • 1/2 -1 Whole Jalapeño (chopped and de-seeded)
  •  1/4 Fresh parsley or cilantro (chopped)
  • 2 Garlic cloves (chopped)
  • 1 Lime (zested and juiced)
  • Dash of white sugar
  • 1/2 Small red onion (chopped)
  • 1/2 White onion (chopped)
  • S & P to taste
  • 1/8 tsp Dried oregano (optional)
  • Dash of Liquid smoke (optional)

 

Roasting tomatoes and pepper- half the tomatoes and pepper. Toss is EVOO, S &P, and garlic powder. Roast in the oven for 30 minutes at 400°. Remove the tomato skins after roasting and cooling.

Put all the ingredients into a food processor or blender and pulse until your desired texture. Texas style is thin and soupy. Serve with tortilla chips and the guacamole recipe above. As always, enjoy!