A few weeks back I was at a restaurant called veStation and had some pretty good quinoa egg rolls. A couple of days ago, I saw a recipe for baked egg rolls that I wanted to make. I decided to mix the two ideas and bake a version of quinoa / shrimp / rainbow chard egg rolls.
This is how it went down.
Here is the disclaimer:
I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.
I dont measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.
I will say though, the shit I make turns out really, really good.
Won ton egg roll wrapper thingys
* This is my ingredient list. The ingredient list on the recipe I found has more. I’m simple like that.
First, I clean up the rainbow chard.
Chop it up and get it ready to steam. This isn’t what I’m putting in the egg rolls, this is what is left over for adding in to something else during the week.
Making my quinoa, we use the 2 – to – 1 ratio, just like rice. I cup of quinoa for 2 cups of water (I sub in a cup of a broth – this time vegetable) to give it a little more flava.
Steam the chard.
Cook some scrimp. Add sriracha to the skrimp.
Let the stuff cool down some and then put the three main things into a mixing bowl and mix. Feel free to add more sriracha if you are about that life.
Mix until its all equally distributed.
Roll it like a lil burrito.
Put them on a baking sheet, in a pan, on something that has oil on it so that they don’t stick and throw in the over at 450* until the wraps are brown.
You can also deep fry them, since that is how egg rolls usually come out, but I’m not a fan of frying stuff at the penthouse because who wants to clean up all that grease that gets all over the place? No I.
* The cover photo is horrible by the way. My bad. I was hongry.