Seafood

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.
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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/

Pan-Fried Tilapia With Green Pea Pesto

Oftentimes, the less food I have in the house, the more creative I’m forced to be and the better my recipes turn out. Case in point, tonight’s dinner. I missed my weekly trip to the grocery store to stock up on fresh produce, so my veggie options were pretty slim. With frozen peas one of my few choices (and not one of my favorites), I needed a way to “hide” the peas in the meal. Pesto became the perfect solution. Add a spoonful or two to a piece of tilapia or even chicken, and you forget you’re eating something healthy. Enjoy!

Pan-Fried Tilapia With Green Pea Pesto
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
For the Pesto
  1. 1 cup frozen peas, defrosted
  2. 1/4 cup pine nuts
  3. 2 teaspoons extra virgin olive oil
  4. 3 cloves garlic, chopped
  5. 2 tablespoons fresh parsley leaves
  6. 1/2 teaspoon kosher salt
  7. 1/8 teaspoon black pepper
  8. Dash of cayenne pepper (optional)
For the Fish
  1. 4 tilapia filets
  2. 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
  3. 1 teaspoon unsalted butter
  4. 1 lemon wedge
  5. Salt and ground black pepper
  6. 1 tomato, diced
Instructions
  1. Pulse together all of the pesto ingredients in food processor until almost smooth. Set aside.
  2. Brush tilapia filets on both sides with 1 tablespoon of olive oil. Season with salt and pepper.
  3. In a large non-stick skillet, heat the butter and remaining teaspoon of olive oil over medium-high heat. Add the fish, and cook for about 4 minutes per side, until no longer translucent in the middle and lightly golden brown. Remove from heat, and squeeze fresh lemon juice over the fish.
  4. To serve, top fish with a spoonful of pesto and sprinkle with diced tomatoes.
Seasoned to Impress https://seasonedtoimpress.com/