Shrimp and Bok Choy Spring Rolls for #FishFridayFoodies

This month's theme for Fish Friday Foodies was Out of the shell and into the pan.  Camilla of Culinary Adventures with Camilla is our hostess this month. 
I decided on using Shrimp for my dish.  I actually had some in the freezer, that were already cooked and wanted to use them. And then I brainstormed and tweaked and twiddled with a recipe.  And then got that "I GOT IT, I GOT IT!!!" moment.
I love Asian accents in my food. I missed last month's Fish Friday Foodies, that theme was Asian flavors, and this would have been perfect for them. sigh.
I wondered what would happen if I took the shrimp, added some finely shredded cabbage, a little Bok Choy and wrapped them in spring roll wrapper and fried it.  

What can I say, I like fried food. I had originally planned on making egg rolls but somehow the package of egg roll wrappers that I had in the freezer, got freezer burn and they ended up in the bin as an offering for the Kitchen Goddess aka garbage pail. sigh
Here's my take on Out of the Shell and Into the Pan.  Thanks Camilla for a lovely and delicious challenge.

 

Yield: 2 spring rollsAuthor: Sid's Sea Palm Cooking

Shrimp and Bok Choy Spring Rolls

prep time: 10 MINScook time: 5 MINStotal time: 15 mins

These light and tasty spring rolls have a bit of bite from the Sambal Oelek in the rolls.

ingredients:

4 shrimp, cooked and chopped

4 baby bok choy leaves, slivered

1/2 cup finely shredded cabbage

1/2 teaspoon Sambal Oelek

1 tablespoon Sweet Soy Sauce

1/2 tsp. Sesame Seed Oil

1 tablespoon peanut butter, either smooth or chunky

1 tablespoon vegetable stock

1 teaspoon oil for sauteeing the veggies and shrimp

+ 1 teaspoon oil for frying the spring rolls.

2 spring roll wrappers

instructions:

Chop the shrimp up, and set aside while you chop up the bok choy and cabbage.

Saute the cabbage and bok choy in 1 teaspoon of oil until softened and then add the Sambal Oelek, the Sweet Soy Sauce and peanut butter and vegetable stock.  Continue to cook for about 2 minutes or until the cabbage and bok choy are cooked through.  Add the shrimp and stir together.  Take the vegetable/shrimp mixture out of the pan, reserving the liquid left in the pan/   Prepare the spring roll wrappers one at a time.  Divide the drained vegetable/shrimp mixture in two, then take each half, roll them up in the spring roll wrapper and set aside.  Heat the remaining oil in pan, and quick fry the spring rolls, just until they brown a little.  Serve with the reserved sauce.

Created using The Recipes Generator

Fish Friday Foodies was started by Wendy of A Day in the Life on the Farm and there's a different theme and hostess every month.  I love it. It makes me look outside the box and come up with different ways to use seafood every month.  And it encourages me to eat more seafood, and seafood is good for you as well.

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My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
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