Main Dishes

Baked Pork and Shrimp Egg Rolls

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).

 

Baked Pork and Shrimp Egg Rolls
Yields 20
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Prep Time
45 min
Cook Time
12 min
Prep Time
45 min
Cook Time
12 min
Ingredients
  1. 20 egg roll wrappers
  2. 4 tablespoons vegetable oil
  3. 1 teaspoon grated fresh ginger
  4. 2 cloves garlic, minced
  5. 2 green onions, thinly sliced
  6. 1 carrot, shredded
  7. 1 small red pepper, julienned
  8. 2 cups Napa cabbage, shredded
  9. ¼ cup chicken broth
  10. 2 tablespoons soy sauce
  11. 1 tablespoon sugar
  12. 1-2 tablespoons sesame oil
  13. ½ lb. ground pork, cooked
  14. 12 extra large shrimp, cleaned, cooked, and minced
Instructions
  1. In a large skillet, stir-fry the ginger and garlic in 2 tablespoons of vegetable oil until fragrant, about 30 seconds. Add green onion, carrots, and red pepper, and cook for 2 minutes over high heat.
  2. In a bowl, combine the chicken broth, soy sauce, and sugar. Add that mixture and the Napa cabbage to the skillet, bring to a boil and simmer for 5 minutes, until veggies are soft. Add sesame oil, cool for at least 15 minutes, and strain.
  3. Divide into two separate bowls, and add cooked shrimp to one and cooked pork to the other.
  4. Lay out an egg roll wrapper with a corner pointed toward you. Place about a 1/4 cup of the mixture in the center of the wrapper. Fold the bottom corner up to cover the mixture, and then the left and right corners toward the center. Brush the top corner of the wrapper with water, and roll the egg roll toward the top corner to seal.
  5. Place on a greased baking sheet seam side down.
  6. Continue with the remaining wrappers and mix.
  7. Bake at 400 F for 10-12 minutes, flipping halfway through.
  8. Serve with sweet and sour or duck sauce.
Notes
  1. *To freeze: Place unbaked egg rolls on a wax paper-lined baking sheet. Transfer to freezer for at least 1 hour. Remove from freezer and place immediately in a large resealable bag to freeze. To serve, defrost on a baking sheet, and then bake according to recipe directions.
Seasoned to Impress https://seasonedtoimpress.com/

Warm Farro and Wheatberry Salad

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.

Warm Farro and Wheatberry Salad
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup of wheatberries
  2. 1 cup of farro
  3. 1 small eggplant, diced
  4. 1 medium onion, diced
  5. 3 cloves garlic, minced
  6. 1 yellow or red bell pepper, diced
  7. 8 oz. sliced white mushrooms
  8. 3 cups fresh kale or spinach
  9. 1/4 cup extra virgin olive oil, divided
  10. 1/4 cup balsamic vinegar
  11. 1/2 cup grated parmesan cheese
  12. 2 tablespoons fresh parsley, chopped
  13. Salt and pepper, to taste
Instructions
  1. In separate pots, cook the farro and wheatberries according to package directions.
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the eggplant, onion, garlic, pepper, and mushrooms and cook until tender, about 5 minutes.
  3. Add the cooked farro and wheatberries and the kale.
  4. Stir in the remaining olive oil and the balsamic vinegar, and cook until kale is wilted.
  5. Remove from heat, and stir in the cheese and parsley.
  6. Season with salt and pepper.
Notes
  1. I served this as a main dish, but it also would work great as a side dish.
Adapted from Ina Garten
Adapted from Ina Garten
Seasoned to Impress https://seasonedtoimpress.com/

Asian Salmon Cakes

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.

Asian Salmon Cakes
Yields 8
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For the salmon cakes
  1. 1 tablespoon sesame oil
  2. 15 oz. canned salmon
  3. 2 tablespoons finely diced white onion
  4. 2 tablespoons chopped green onion
  5. 2 tablespoons julienned or shredded carrots
  6. 2 cloves minced garlic
  7. 2 tablespoons sesame seeds, divided
  8. 2 tablespoons soy sauce
  9. 2 tablespoons honey
  10. 1 teaspoon wasabi paste
  11. 2 teaspoons ground ginger
  12. 1 egg
  13. 1 cup Panko breadcrumbs, divided
For the sauce
  1. 1/2 cup mayo
  2. 2 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 2 teaspoons ground ginger
  5. 2 teaspoons wasabi paste
  6. 1 clove minced garlic
Instructions
  1. To make the sauce, combine all the ingredients in a small bowl. Refrigerate until chilled.
  2. For the salmon cakes, heat the sesame oil in a pan over medium heat.
  3. Add the white onion and carrots, and cook for about 3 minutes, until tender. Add the green onion, garlic, and 1 tablespoon sesame seeds. Cook for an additional minute.
  4. Remove pan from heat.
  5. Add in the salmon, soy sauce, honey, wasabi, ginger, egg, and 1/2 cup Panko. Stir gently to combine.
  6. In a flat bowl, combine the remaining half cup of Panko and 1 tablespoon sesame seeds.
  7. Divide the salmon mixture into eight balls and roll each in the Panko/sesame mixture. Place on a wax paper-lined plate and flatten slightly into patties.
  8. Refrigerate until firm, about 1 hour.
  9. Remove from refrigerator, and place on a lightly greased baking pan. Bake at 400 degrees for 10 minutes, flipping halfway through.
  10. Serve with sauce.
Seasoned to Impress https://seasonedtoimpress.com/