As we roll into 2022, I am determined to adopt a take-no-prisoners attitude towards our eating –process with lots of taste and less fat—and to be thrifty. So, Kedgeree & Spring Rolls with Peanut Sauce are two gluten-free recipes that check all the required boxes to meet my goals as well as adding warmth, taste and vibrancy to our meals
Inspiration for today’s recipe for spring rolls comes from Julie’s Thai Kitchen, in Lyons, Colorado. Their spring rolls: a cold veggie salad with fresh cilantro and a couple of cooked shrimp wrapped in a rice wrapper, are my mother’s favorite go-to when she’s hungry. They are essentially a hand food and are usually served as an appetizer.
Today’s other recipe is inspired by my time as Cooky at Finlaystone Estate, in Scotland, where we never wasted food. After an evening meal of rice and fish, there were always leftovers for the next day. Then we prepared a delicious Kedgeree with leftover rice and fish, hardboiled eggs and some warming Indian spices to wake our morning palate. This is an delicious way to use up leftovers.
Spring Rolls with Shrimp & Veg
- 24 medium-sized shrimp, shelled, cooked and deveined
- 1 package of 6 inch-diameter spring roll rice wrappers
- ½ cucumber, peeled, seeds removed and cut in 3-inch julienne strips
- 1, small carrot, peeled and cut in 3-inch julienne strips
- ¼ bunch of cilantro, or, if you don’t like cilantro, mint, washed with ends trimmed off
- 3 large leaves of lettuce, washed, and cut into 3 x 2 inch strips
- For Peanut Sauce (or see below for link to Asian Plums Sauce)
- ¼ cup peanut butter
- ¼ cup water
- 1 tablespoon of fresh lemon juice
- ½ teaspoon soy sauce
- 1 teaspoon grated ginger or use ¼ teaspoon of powdered ginger
- ½ a medium-sized clove of garlic
NOTE: If you have peanut allergies in the house or just prefer plum sauce, try this delicious Asian Plum Sauce recipe from Lets Dish Recipes
Directions
- Mix all of the peanut sauce ingredients together in a food processor or blender until they are smooth, about 30 seconds. Remove the sauce and place in a 4-ounce ramekin or other tiny container.
- Next, fill an 8-inch bowl with about an inch of hot water.
- Dip one rice wrapper in the hot water then remove it from the water immediately and spread it flat on a plate or cutting board until the wrapper softens.
- Starting with the shrimp, lay 3 shrimp horizontally across the wrapper in the center.
- Place several pieces of cucumber, carrot, lettuce and cilantro over the shrimp.
- Roll ingredients gently but tightly in the wrapper. Assemble the completed rolls on plate without touching each other as the wrappers are sticky.
- Serve at room temperature with peanut sauce.
For another delicious gluten-free recipe, try FFA’s Grilled Shrimp Quesadillas with Avocado Salsa
Kedgeree Using Leftover Cooked Fish
Ingredients
- 2 eggs
- 2 cups leftover rice (I used my leftover brown rice.)
- ½ pound cooked fish (smoked haddock, grilled salmon, etc.)
- 3 tablespoons unsalted butter
- 1 large onion, peeled, cut in half, and finely sliced
- 2 teaspoons curry powder
- 3 cardamon pods
- 1 bay leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped (or substitute dried at 1 teaspoon)
- Salt and pepper
Directions
- Hardboil the eggs, cool, peel and cut into quarters. Set aside.
- Then flake leftover fish into large flakes, discarding any skin or bones.
- Next, in a 3-quart Dutch oven, melt the butter and add the onions and cook them, stirring occasionally until they are transparent, about 10 minutes.
- Pour in the cooked rice to the onions and stir in well, breaking up any lumps.
- Add curry powder, cardamon, bay leaf, parsley and lemon juice and stir in. Cook until heated through and you can smell the spices. Season to taste with salt and pepper.
- Arrange Kedgeree onto a small serving platter and decorate with the hardboiled eggs.
- Serve hot or cold for breakfast or for any meal. We eat it hot for breakfast.
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