Spring Rolls and California Rolls

I LOVE sushi, spring rolls, all things a Japanese restaurant has to offer.  What I could do without is the high price.  Spring rolls and California Rolls are very easy to  make if you have the tools.  You can fill them with anything you like.  

I found the spring roll wraps and the sushi wrap at Meijer in the international isle.  I looked at a few recipes on line for both, but adapted to what I had in the house and what my kids would like.

I filled these with shredded carrots (used a julienne peeler), cucumbers (cut into thin strips or you could use your julienne peeler), baby spinach (cut into thin strips), shrimp (cooked for two minutes or less in boiling water and halved). rice noodles (about 1/4 cup per roll), and chopped scallions (white and green).

You get the paper wet and it softens.  Add your filling and roll, fold in the sides, then continue to roll. Once you make one you will get the hang of it.

For the California Rolls you put the square of nori down and add about 1/4 cup of rice (I used brown rice, but use what you like).  Fill with your choice of veggies and crab meat.  I used imitation crab, cucumber, carrots, red pepper, and forgot the avocado!!!  They were still good though.  You just roll them up and cut them in pieces.

I served them with these dipping sauces:  Teriyaki, Sweet and Sour, and Light Soy Sauce.  I used the Pampered Chef Teriyaki and Sweet and Sour Sauces, but you can use whatever you like.  I like these because there are no additives in them.

I also made a quick soup for my youngest.  He loves rice noodles in soup.  For a super fast soup warm vegetable or chicken broth. Add veggies, noodles and seasoning.  I put what I had leftover from the rolls into the soup.   He loved it.

Asian Noodle Bowl

The Asian noodle bowl went over very well with the family.  The boys only question was, why are my noodles so dark?  I usually use whole wheat noodles, which are lighter than Soba noodles.  I have always substituted whole wheat pasta for Soba in the past because I couldn't find them.  I finally found them at Meijer, in the Asian isle.  I wasn't looking for the right packaging!  Now I know and will definitely use these again.  They cook fast and really authenticate the dish!

As I stated in my post about the Tri-color pepper steak recipe.  When cooking Asian food, have all your prep work done in advance.  It makes the cooking process super quick and easy!

I'm putting this picture in here for those of you wondering what ginger root looks like.  Fresh ginger is so fragrant.  To peel the skin off (thin brown layer), you can use a spoon and just scrape it right off.  It is very easy to do.  Break off a piece of the ginger (however much you need for your recipe) and store the rest of the root in the fridge.  As you see in the pic, the inside is yellow.  I minced it for the recipe.

I have found with many of Ellie's recipes, it just doesn't have enough flavor.  I used Asian Seasoning (Pampered Chef) and Sazon (Goya) on the chicken before cooking it.  The meat was juicy and flavorful!

These are soba noodles.  Of course, you take off the fancy paper that holds them together before cooking!  :)  These are great because they only take about 3-5  minutes to cook!

I love my wok, and use it whenever I can.  If you don't have one, don't worry.  You can use a large skillet and accomplish the same thing.  Have all of your ingredients sliced and in prep bowls so that when it is time to add you can do it right away.  With everything prepped, the dish takes no time to cook.  

I hope you enjoy this recipe as much as my family.   Have some fun and use chopsticks if you like!

ASIAN NOODLE BOWL
by Ellie Krieger from the  So Easy cookbook

8 oz soba noodles or whole-wheat spaghetti
2 tsp canola oil
1 bunch scallions (white and green parts), sliced (save 1/4 C for garnish)
1 tbsp minced peeled fresh ginger
1 pound skinless boneless chicken breasts, thinly sliced
1 15-oz can baby corn, drained
1/2 lb broccoli florets (about 3 cups)
1/2 lb fresh shiitake mushrooms, stemmed and sliced
1 red bell pepper, seeded and thinly sliced
1/3 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 teaspoon toasted sesame oil

Bring a large pot of water to a boil.  Add the noodles or pasta and cook according to the directions on the package.

Heat the canola oil in a wok or very large skillet over medium heat.  Add the scallions and ginger and cook, stirring, until fragrant but not browned, about 30 seconds. 

Add the chicken and cook, stirring occasionally, until just cooked through, 4-5 minutes.  Add the baby corn, broccoli, mushrooms, pepper slices, broth, and soy sauce and cook, stirring occasionally, until the broccoli is bright green and crisp-tender and the peppers are crisp-tender, 5-6 minutes. 

Add the noodles and sesame oil and toss to combine.  Divide among bowls and garnish with the reserved 1/4 cup of scallions.

Makes 4 servings