Two of my dim sum favorites - Shrimp Egg Rolls and Soy Sauce Noodles. And even though it’s a double carb menu, though just go really well together. The YouTube video of them being made is at the bottom.
SHRIMP EGG ROLLS - Makes 14-18
1 pound medium shrimp, peeled, de-veined with no tail
1 big handful shredded napa cabbage, about a cup & a half
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon soy sauce, dark would be ideal here
1 teaspoon sesame oil
1 long, or 2 shorter Holland pepper, just up fine - seeds are ok here
1 tablespoon cornstarch
18 egg roll wrappers
For sealing:
1 tablespoon flour mixed with only enough water to make a thick paste
Chop shrimp into very small pieces - you could use a processor, but unless you just pulse it a couple of times you’ll end up with mush, just sayin
Add everything else (except the but the wrappers and flour paste) and combine well
Heat oil to 370 degrees
Lay one wrapper with a corner pointed toward you, and place about 2-3 tablespoons of the mixture in the center
Fold the corner closest to you over the mixture, then fold left and right corners toward the center and continue to roll (keep it quite snug as you do) then brush a little flour water on the final corner to help seal the egg roll - repeat until done
Cook in the oil until golden brown - 3-5 minutes
Or, you could bake them:
Put the egg rolls on a parchment covered or lightly oiled baking sheet, and bake at 400 until golden, 20-25 minutes or until golden brown
SOY SAUCE NOODLES - Serves 3-4
1 tablespoon light soy (regular soy)
1 tablespoon dark soy, or double the light soy
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
6 ounces thin chow mein noodles, like these
4 green onions, white & light green parts, cut once lengthwise, then into roughly 2 inch pieces - with the dark green top cut into 2 inch pieces
1/2 small yellow onion, sliced
1 cup bean sprouts
oil
Combine soy, oyster sauce, sesame oil and sugar - mix until sugar dissolves then set aside
Cook noodles 2 minutes, rinse with cool water then dry well and make sure they’re separated (you don’t want a clump) and set aside
Heat a pan or wok to medium high with about a tablespoon of oil, then add the yellow onion and the white and light green parts of the green onions – stir well and soften, about 2 minutes then remove
Add another tables of oil, swirl around well and put in the noodles, being sure to separate lightly as you do
Sort of coral then into a circle in a fairly flat single-ish layer - and let them cook, shaking the pan lightly as you do
And when you start to hear the bottom of the noodles as you move them in the pan, they’re starting to get crispy. it’s time to flip and repeat
When that side starts getting crispy, add the cooked vegetables, stirring a bit to mix, then the sauce and when it’s mixed through, finally the bean sprouts and dark green tops
Toss everything really well, then plate