These egg rolls are such a huge hit every time I make them. Not only do they taste like the real thing, but they’re baked, so you don’t feel as guilty eating them. I adapted the recipe from the egg roll wrapper package. You can make the full batch with all pork or all shrimp or divide it in half and make some of both (as detailed in the recipe below).
I’ve never made farro or wheatberries before, but after watching Ina Garten make a salad with them, I decided to give them a try. (You’ll most likely find both farro and wheatberries in the healthy foods or organic aisle of the grocery store. The brands I bought were in bags.) Though I served this salad warm, it also tasted great right out of the refrigerator the next day. You also can change up the veggies and use what you have on hand or what’s in season.
I’m always looking for new ways to make salmon, especially ways that don’t break the bank because I could eat salmon at least once week. This recipe used canned salmon, and it exceeded my expectations. One of my favorite recipes is this baked Asian Salmon, so I used some of the flavors from that as inspiration for these salmon cakes. I love the crunch and flavor of the sesame/Panko breading and the slight heat from the wasabi. If you’re not a fan of spice, cut back on the wasabi paste a bit.
