Shrimp Spring Rolls

Recipe from:  http://pinterest.grandmotherskitchen.org/recipes/shrimp-spring-rolls.html
Makes 2 servings

Rolls

• 2 cups water
• 8 large shrimp, peeled and deveined (prawns)
• 1 oz. cellophane noodle
• 1 cup boiling water
• 1/2 cup carrots julienne
• 1/4 cup peeled, seeded and julienne cucumber
• 1/2 cup thinly sliced cabbage
• 2 Tbsp chopped fresh cilantro
• 4 rice paper rounds, 8 inches in diameter
• 4 large fresh basil leaves, halved lengthwise

Sauce

• 2 Tbsp hoisin sauce
• Fresh lime juice
• 1 1/2 tsp fish sauce
• 1 1/2 tsp natural peanut butter
• 1/4 tsp red pepper flakes
• 1 pinch brown sugar

Directions

Rolls

1. Bring two cups of water to boil in a small saucepan.
2. Place the shrimp into the boiling water, then immediately remove from the heat. Cover with a lid and let the shrimp poach for about three minutes until they are pink and opaque. Use a slotted spoon to transfer the cooked shrimp to a bowl of ice water to let cool.
3. Drain the shrimp and slice them in halves lengthwise. Place into the refrigerator until needed.
4. Place the noodles into a heat-proof bowl.
5. Boil some water.
6. Pour over the noodles and let sit for 10 minutes.
7. Drain the water and leave the noodles in the bowl.
8. Have ready the carrot, cucumber, cabbage, and cilantro.
9. Prepare the working area with a sheet of double thickness paper towels.
10. Fill a large, shallow baking dish with water and place one of the rice paper rounds into the water. Soak for about 30 seconds until it is pliable. You will repeat the soaking process for each rice paper round you use.
11. Arrange one-half cup of the noodle mixture. Divide and arrange the carrots, cucumber and cabbage and cilantro on the bottom half of the wrapper.
12. Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
13. Tuck two basil leaf halves along the inside crease of the half-rolled wrapper.
14. Divide the shrimp, and place it along the crease.
15. Fold the right and left edges of the wrapper over the filling and finish rolling up.
16. Repeat with the remaining wrappers, filling, basil and shrimp.
17. Place the finished rolls onto a plate and cover with damp paper towels.

Sauce

1. In a small bowl, stir together until well blended the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar.
2. When you serve, cut the rolls in half and serve with the sauce.

Stir-Fried Red Rice with Sliced Sirloin Steak and Peas

Recipe from: http://www.foodandwine.com/recipes/stir-fried-red-rice-with-sliced-sirloin-steak-and-peas
Makes 6 servings

• 1/2 cup red rice (found at Asian Market or Whole Foods)
• 1 cup water
• 3 Tbsp vegetable oil
• 2 cloves garlic, minced
• 6 oz. thinly sliced sirloin steak
• Salt
• 1 large sweet onion, thinly sliced
• 1 1/2 Tbsp minced fresh ginger
• 4 cups thinly sliced mixed dark leafy greens such as Swiss chard, beet greens or kale (6 oz.)
• 1 cup fresh or thawed frozen peas
• 3 Tbsp soy sauce
• Freshly ground white pepper
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Directions

1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool.
2. In a skillet or wok, heat one tablespoon of the oil until simmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, one minute; transfer to a plate.
3. Heat the remaining two tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about six minutes. Stir in the greens and stir-fry over high heat until wilted, about one minute. Stir in the rice and peas, then the soy sauce and steak, and stir well. Season with salt and white pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges.

*Make Ahead

The red rice can be prepared through Step 1 and refrigerated, covered, for up to two days. Bring the cooked rice to room temperature before proceeding.