What is Egg Roll?

Egg rolls are an appetizer commonly found in Asian cuisine, particularly Chinese cuisine. They consist of a filling, often including vegetables, meat (such as pork or chicken), and sometimes noodles rolled up in a thin wrapper made from dough. The rolls are typically deep-fried until golden brown, resulting in a crispy exterior with a savory filling. They are often served with dipping sauces and are popular as snacks or starters in many Asian restaurants.

Why you’ll love this recipe

Imagine biting into a crispy egg roll and finding all the goodness of a cheeseburger inside—juicy beef, melted cheese, and those classic burger toppings. It’s like the perfect snack for when you’re craving something familiar but want a little extra crunch and flavor. Seriously, you don’t need buns when it tastes this good.

Ingredients

• Ground Beef: It’s a staple ingredient in traditional cheeseburgers, providing a hearty and flavorful base for the filling. I prefer leaner beef like 90/10 but feel free to use whatever you prefer!
• Onion and Garlic: These aromatic vegetables add depth of flavor to the filling, enhancing its savory profile.
• Ground Cumin: This spice contributes warmth and earthiness to the filling, complementing the flavors of the beef, onion, and garlic.
• Soy Sauce: Adds umami richness and a touch of saltiness to the filling, further enhancing its savory character.
• Cheddar Cheese: Sharp cheddar cheese melts beautifully and adds a rich, creamy texture and a bold flavor to the filling, reminiscent of classic cheeseburgers.
• Egg Roll Wrappers: These provide a crispy, golden exterior that encases the flavorful filling, creating a satisfying contrast in texture.
• Ketchup Mayo Sauce: This sauce combines the tanginess of ketchup, the creaminess of mayo, and the sweetness of relish, creating a flavorful dipping sauce that complements the savory cheeseburger egg rolls. The addition of vinegar and sugar balances the flavors and adds complexity to the sauce. This sauce is a copycat of the iconic In-n-Out sauce and is perfect for these egg rolls!

How to Make Cheeseburger Egg Rolls

1. In a pan over medium heat, saute the beef until browned, about 3-4 mins. Add onions and garlic and cook until translucent, about 2-3 mins. Add cumin, soy sauce, salt and black pepper and mix to combine.
2. Using one egg roll wrapper and angle it in front of you like a diamond. Fold the bottom edge towards the center then add 2 Tbsp of ground beef. Then add about 1/2 slice of cheese (torn into smaller pieces so fits into egg roll). Fold the right side to center then left side to center and roll out. Wet the last edge at the top with water then roll into it so egg rolls seals tightly
3. In a shallow pan, add neutral oil about 2-3 inches high. Heat until hot and add egg rolls one at a time, careful not to overcrowd. Fry for about 3-5 mins until golden brown. Remove from oil and drain on paper towel.
4. Let cool for 5-10 mins and serve with ketchup mayo sauce.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite!

Cheeseburger Egg Rolls

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Serves: 3-4 Prep Time: 20 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

Cheeseburger Egg Rolls

10 oz. ground beef

1/4 onion, finely diced

2 cloves garlic, minced

3/4 tsp ground cumin

1 Tbsp soy sauce

1 tsp salt

Ground black pepper to taste

3-4 slices sharp cheddar cheese, torn into smaller pieces

8 egg roll wrappers

Oil, for frying

Ketchup Mayo Sauce

3 Tbsp mayo

1 Tbsp ketchup

1 Tbsp relish

1 Tsp vinegar

1 Tsp sugar

pinch of salt

Instructions

1. In a pan over medium heat, saute the beef until browned, about 3-4 mins. Add onions and garlic and cook until translucent, about 2-3 mins. Add cumin, soy sauce, salt and black pepper and mix to combine.
2. Using one egg roll wrapper and angle it in front of you like a diamond. Fold the bottom edge towards the center then add 2 Tbsp of ground beef. Then add about 1/2 slice of cheese (torn into smaller pieces so fits into egg roll). Fold the right side to center then left side to center and roll out. Wet the last edge at the top with water then roll into it so egg rolls seals tightly
3. In a shallow pan, add neutral oil about 2-3 inches high. Heat until hot and add egg rolls one at a time, careful not to overcrowd. Fry for about 3-5 mins until golden brown. Remove from oil and drain on paper towel.
4. Let cool for 5-10 mins and serve with ketchup mayo sauce.

The post Cheeseburger Egg Rolls (with Ketchup Mayo Sauce) first appeared on Herman at Home.

Why you’ll love this recipe

I prefer Truffle Cheese Beef Nachos over ordinary nachos because they just take things up a notch. The truffle adds a rich, earthy flavor that makes them feel more special than your usual nacho platter. It’s that gourmet touch that turns a simple snack into a standout dish at any gathering. Plus, who can resist that perfect combo of melty truffle cheese and savory beef on crispy chips? They’re a hit every time!

Ingredients

1. Ground Beef – it provides a hearty, protein-rich base that’s seasoned with taco seasoning for a kick of flavor that compliments the truffle.
2. Taco Seasoning – adds depth and spice to the beef, ensuring that the meat itself is flavorful.
3. Avocado Oil and Butter – used for cooking the shallots and creating the roux for the cheese sauce, these fats add richness and help carry the flavors throughout the dish.
4. Shallots – these offer a subtle sweetness when sautéed, enhancing the overall savoriness of the nachos.
5. Truffle Oil – drizzled over the top or mixed into the cheese sauce, truffle oil infuses the dish with its distinctive, earthy aroma and taste, making the nachos exceptionally gourmet.
6. All-Purpose Flour and Half and Half Milk – these are key for making a creamy, smooth cheese sauce that’s the perfect consistency for nacho drizzling.
7. Sharp Cheddar Cheese – adds a necessary tanginess and depth, which balances the richness of the truffle and complements the spices in the meat.
8. Tortilla Chips – these chips provide a crunchy, sturdy base that holds up well under the weight of the toppings, ensuring a perfect bite every time. I am using Mi Niña’s Tortilla Chips for my recipe.
9. Guacamole, Cilantro, and Sliced Jalapeño – these toppings add freshness, zest, and a bit of heat, contrasting beautifully with the rich and creamy sauce.
10. Salt and Cayenne Pepper – season to taste to enhance all the flavors and add a slight heat, bringing out the best in the creamy, truffle-infused cheese sauce.

How to Make Truffle Beef Cheese Nachos

1. In a pan, saute ground beef until browned, about 3-4 mins. Add 2 tsp of taco seasoning and mix to combine. Remove from pan and set aside.
2. In a small saucepan, add avocado oil and shallots and fry until golden brown, about 5 mins. Remove shallots from oil and set aside.
3. For the cheese sauce, melt butter and add truffle oil in a pan over medium heat. Then add flour and whisk until combined. Add milk to the pan and continue whisking. Allow the sauce to heat and thicken slightly then add salt, cayenne pepper, and cheddar cheese. Mix to combine until you get a thickened, runny sauce. If the sauce is still too thick, add more half and half milk little by little to loosen to your desired consistency.
4. Spread tortilla chips on a plate then pour cheese sauce on top. Add cooked beef, fried shallots, guacamole, jalapeno, and cilantro and enjoy immediately.

Storage

You can store the nacho cheese separately in an air-tight container for 2-3 days then heat it up before serving with the chips and toppings.

Truffle Cheese Beef Nachos

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Serves: 3-4 Prep Time: 40 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

1/2 pound ground beef

2 tsp taco seasoning

1/4 cup avocado oil

2 shallots, thinly sliced

2 Tbsp butter

2 Tbsp truffle oil

3 Tbsp all purpose flour

2.5 cups half and half milk

Salt to taste

1/8 tsp cayenne pepper

8 oz. shredded sharp cheddar cheese

1 package of Mi Niña's tortilla chips

Additional toppings: guacamole, cilantro, sliced jalapeno

Instructions

1. In a pan, saute ground beef until browned, about 3-4 mins. Add 2 tsp of taco seasoning and mix to combine. Remove from pan and set aside.
2. In a small sauce pan, add avocado oil and shallots and fry until golden brown, about 5 mins. Remove shallots from oil and set aside.
3. For the cheese sauce, melt butter and add truffle oil in a pan over medium heat. Then add flour and whisk until combined. Add milk to the pan and continue whisking. Allow the sauce to heat and thicken slightly then add salt, cayenne pepper, and cheddar cheese. Mix to combine until you get a thickened, runny sauce. If the sauce is still too thick, add more half and half milk little by little to loosen to your desired consistency.
4. Spread tortilla chips on a plate then pour cheese sauce on top. Add cooked beef, fried shallots, guacamole, jalapeno, and cilantro and enjoy immediately.

The post Truffle Cheese Beef Nachos first appeared on Herman at Home.

Imagine a crispy, golden wrapper stuffed with a creamy blend of salmon and cream cheese. It’s like a flavor explosion in every bite! And let’s be real, who can resist salmon? Now, let’s talk about that satisfying crunch. We all know fried cheese is the bomb, right? Well, Rangoon takes it to a whole new level – crispy on the outside, flavorful on the inside. It’s comfort food at its finest!

But here’s the best part: you don’t have to rely on restaurants anymore. Nope, with just a handful of ingredients and a sprinkle of kitchen magic, you can whip up these tasty treats right in your own kitchen right now. Who needs takeout when you can DIY?

What is Rangoon?

Rangoon, most popularly known for Crab Rangoon or Crab Puffs, is a popular appetizer in American Chinese cuisine. It typically consists of a filling made from cream cheese, crab meat (or sometimes other seafood like shrimp), green onions, and seasonings, which is then wrapped in wonton wrappers and deep-fried until crispy and golden brown. The crispy fried outer shell contrasts nicely with the creamy and savory filling inside, creating a delightful combination of flavors and textures. Rangoon is often served with a sweet and sour dipping sauce or other dipping sauces like sweet chili sauce or soy sauce but in my version, I’m serving it with bang bang sauce.

Why you’ll love this recipe

Salmon Rangoon with Bang Bang sauce is like a flavor explosion in every bite! Just like the traditional crab rangoon, salmon rangoon is equally delicious. The creamy salmon filling wrapped in crispy wonton wrappers is already a winner, but add in that spicy and sweet Bang Bang sauce. Whether you’re snacking with friends or hosting a laid-back gathering, this dish is sure to be a hit. It is for sure an unforgettable appetizer.

Salmon Rangoon

• Cream Cheese: Provides a creamy texture and balances out the flavors of the other ingredients. It also acts as a binding agent.
• Salmon: It’s a key protein component of this particular rangoon recipe. I used tin unsalted, boneless, skinless salmon for this recipe so I can adjust the seasoning to my liking.
• Green Onion: Adds freshness, crunch, and a mild onion flavor to the filling. It enhances the overall taste and texture.
• Garlic: Provides depth of flavor and adds a savory element to the filling. It complements the other ingredients well.
• Kewpie Mayo: Adds creaminess and richness to the filling. I prefer this Japanese version but feel free to use regular Mayo as well.
• Thai Sweet Chili Sauce: Adds sweetness and a hint of tanginess to the filling. It also contributes to the overall flavor profile with its mild heat.
• Soy Sauce: Adds depth of flavor, umami, and saltiness to the filling. It enhances the savory aspect of the dish.
• Sriracha Sauce: Provides heat and adds a spicy kick to the filling. It balances out the sweetness from other ingredients.
• Honey: Adds a touch of sweetness and balances out the flavors of the savory ingredients. It also helps to caramelize the Rangoon during cooking.
• Salt and Pepper: Seasonings that enhance the overall flavor of the filling. Make sure to season to your taste when making the filling.
• Wonton Wrappers: Serve as the outer shell or casing for the filling. These wrappers are the square version which allows you to fold into the classic rangoon shape.
• Oil: Used for frying the rangoon until they are golden brown and crispy. I like to use peanut oil but you can use vegetable or corn oil too.

Bang Bang Sauce

• Kewpie Mayo: Provides a creamy and rich base for the sauce. Kewpie mayo has a slightly different flavor profile compared to traditional mayo, with a tangier taste and creamier texture. It helps to mellow out the spiciness of other ingredients and adds a velvety texture to the sauce.
• Sweet Chili Sauce: Adds sweetness and a hint of tanginess to the sauce. It balances out the heat from the sriracha sauce and provides a slightly sweet and savory flavor.
• Sriracha Sauce: Adds heat and a distinct spicy flavor to the sauce. Sriracha is made from chili peppers, vinegar, garlic, sugar, and salt, giving it a complex flavor profile with a kick of heat. It’s a key ingredient that gives Bang Bang Sauce its signature spicy flavor.
• Honey: Adds a touch of sweetness and balances out the spiciness of the Sriracha sauce.
• Rice Vinegar: Adds acidity and a slightly tangy flavor to the sauce. It helps to brighten up the flavors and balance out the richness of the mayo and sweetness of the other ingredients.
• Salt: Enhances the flavors of the other ingredients and provides balance to the sauce. It helps to bring out the sweetness, spiciness, and tanginess of the sauce, ensuring a well-rounded flavor.

How to Make Bang Bang Salmon Rangoon

1. In a bowl, add cream cheese, salmon, green onion, garlic, mayo, sweet chili sauce, soy sauce, sriracha sauce, honey, salt and pepper and whip them together.
2. On a flat surface, fill up a bowl with water and lay out wonton wrappers and place around 1 – 1.5 tsp of filling in the center of the wrapper. Dab water and moisten all edges of the wrapper. Bring all corners to the center to get a “plus” shape in front of you. Make sure to release as much air as you can before sealing all the edges tightly. You don’t want any filling to come out when frying!
3. In a shallow pan, heat oil until ready (I use a chopstick and when inserted to hot oil, you can see tiny bubbles). Add a few wontons at a time without overcrowding. Fry for about 2-3 mins until golden brown. Drain rangoon on a paper towel lined plate. Let rest for 5 mins before serving. Repeat with other rangoon until done.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.

Bang Bang Salmon Rangoon

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Serves: 3-4 Prep Time: 20 Mins Cooking Time: 25 Mins 25 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

Bang Bang Salmon Rangoon:

 

6 oz. cream cheese

2 tin cooked boneless, skinless salmon (about 10 oz)

1 green onion, thinly sliced

1 clove garlic, minced

3 Tbsp kewpie mayo

1 Tbsp Thai sweet chili sauce

2 tsp soy sauce

2 tsp Sriracha sauce

1 tsp honey

Salt and pepper to taste

20-25 wonton wrappers

Oil for frying

 

Bang Bang Sauce:

 

4 Tbsp kewpie mayo

1 tsp sweet chili sauce

1.5 Tbsp sriracha sauce

1/2 tsp honey

1/2 tsp rice vinegar

1/4 tsp salt

 

Instructions

1. In a bowl, add cream cheese, salmon, green onion, garlic, mayo, sweet chili sauce, soy sauce, sriracha sauce, honey, salt and pepper and whip them together.
2. On a flat surface, fill up a bowl with water and lay out wonton wrappers and place around 1 - 1.5 tsp of filling in the center of the wrapper. Dab water and moisten all edges of the wrapper. Bring all corners to the center to get a "plus" shape in front of you. Make sure to release as much air as you can before sealing all the edges tightly. You don't want any filling to come out when frying!
3. In a shallow pan, heat oil until ready (I use a chopstick and when inserted to hot oil, you can see tiny bubbles). Add a few wontons at a time without overcrowding. Fry for about 2-3 mins until golden brown. Drain rangoon on a paper towel lined plate. Let rest for 5 mins before serving. Repeat with other rangoon until done.

The post Bang Bang Salmon Rangoon first appeared on Herman at Home.

Growing up, my taste buds were captivated by the affordability and deliciousness of IKEA meatballs whenever my parents made a visit to the store. And when it comes to Thai cuisine, nothing quite compares to the luxurious creaminess of red curry sauce – not too watery, not too concentrated, just perfect.

In crafting this recipe, I’ve taken a healthier approach by using turkey as the protein of choice. Pairing these succulent turkey meatballs with a luscious coconut curry sauce creates a blend of flavors that will ignite your taste buds. And to ensure every last drop of that delectable sauce is savored, serve it over a bed of steaming rice.

Not only is this dish so flavorful, but it’s also incredibly easy to prepare. With just a few simple steps, you can recreate the magic of Thai cuisine in your own kitchen!

What is Curry Sauce?

Curry sauce is a flavorful sauce originating from South Asian cuisine, made with spices, herbs, onions, garlic, tomatoes, and often coconut milk. It varies from mild to spicy and can be creamy or robust. It’s versatile, adding depth to dishes like meat, poultry, seafood, and vegetarian options.

Why you’ll love this recipe

Thai meatballs with coconut curry sauce are just purely delicious! Imagine juicy turkey meatballs swimming in creamy, aromatic curry sauce. It’s like a flavor explosion in every bite! Plus, using turkey makes it a healthier choice, and serving it with rice soaks up all that delicious sauce. Trust me, once you try it, you’ll be hooked!

Ingredients

Meatballs

• Ground Pork or Turkey – Either works well in this recipe! If I am trying to be healthier, I choose ground turkey because it is leaner and absorbs so much flavor.
• Lemongrass – Earthy and citrusy flavors that adds so much depth to the meatballs.
• Garlic – A bit of acid here to create a blend of complex flavors.
• Ginger – Adds a fragrant zest to this dish.
• Lime juice – Provides a bright, citrusy flavor that balances the richness of the dish and adds a refreshing zing.
• Cilantro – Gives a unique depth to the flavor.
• Sugar – A bit of sweetness to balance the spicy and savory.
• Fish Sauce – Adds a unique depth of umami flavor with a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
• Egg – Binds the ingredients together, giving structure.
• Panko Breadcrumbs – I prefer Panko breadcrumbs because it is crispier and binds well with the turkey.
• Salt – Enhances flavor and seasoning.
• Black Pepper – Adds a subtle heat and depth to the meatballs.

Coconut Curry Sauce

• Onion – Adds slight sweetness and depth of flavor.
• Red Bell Pepper – Provides sweetness and a hint of smokiness.
• Ginger – Adds warmth and a spicy kick.
• Red Curry Paste – You can find these at any grocery store but they usually come in a small jar. This is the key ingredient for that easy and delicious curry sauce.
• Coconut Milk – Another key ingredient for the coconut curry sauce – Make sure to use full-fat version for extra creaminess.
• Fish Sauce – Adds umami richness and depth of flavor.
• Brown Sugar – Balances out the heat with a touch of sweetness.
• Corn Starch – adding a bit of water to corn starch creates a slurry that thickens the sauce
• Cilantro – Adds freshness and a pop of herbal flavor.

How to Make Thai Meatballs with Coconut Curry Sauce

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! You can store in the air-tight container for 2 days or freeze them for up to 6 months.

Thai Meatballs with Coconut Curry Sauce

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Serves: 2 Prep Time: 25 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

Meatballs

1 pound ground pork or turkey

2 Tbsp lemongrass, minced

3 cloves garlic, minced

1 Tbsp ginger, minced or grated

2 Tbsp lime juice

3 Tbsp cilantro, finely chopped

1 tsp sugar

2 Tbsp fish sauce

1 egg

1/2 cup panko breadcrumbs

1/2 tsp salt

1/2 tsp black pepper

Coconut Curry Sauce

1/2 onion, diced

1/2 red bell pepper, diced

1 Tbsp ginger, minced

2 Tbsp red curry paste

1 cup full-fat coconut milk

1 cup low sodium chicken broth

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp cornstarch + 1 Tbsp water mixed together (cornstarch slurry)

Salt to taste

Chopped cilantro

 

Instructions

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucsent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

The post Thai Meatballs with Coconut Curry Sauce first appeared on Herman at Home.

What is Lemongrass?

Lemongrass is a popular plant that smells and tastes a bit like lemons. It’s often used to add flavor to food, especially in Asian dishes. Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it’s thought to have some health benefits, like helping with swelling and fighting germs.

Why you’ll love this recipe

These egg rolls are so crispy and you can enjoy it air fired or deep fried. The flavors are a match made in heaven!

Ingredients

• Shrimp – I like larger shrimp and these need to be peeled and de-veined.
• Napa cabbage – Gives the filling texture and a bit of crunch.
• Lemongrass – Earthy, citrus notes that really balances the flavors.
• Fish sauce – A key sauce to add a ton of umami flavor.
• Soy Sauce – Another key sauce that adds a ton of savory and umami flavors.
• Sugar – A little sweetness to balance the savory sauces.

How to Make Lemongrass Chicken in Crispy Rice Paper

1. Peel and take off tails of the shrimp. With a knife, finely mince the shrimp. Transfer shrimp to a bowl, add napa cabbage, lemongrass, fish sauce, soy sauce, and sugar and mix well to combine.
2. In a pan over medium heat, add shrimp mixture and saute until cooked through, about 3-4 mins. Remove from heat.
3. Place egg roll wrapper in front of with the bottom corner facing you. Fold bottom corner towards center and add 2 Tbsp of shrimp mixture. Fold the left and right corners towards the center, then roll up. Before sealing, wet the last corner with a little water then finish rolling
4. In an air fryer, cook at 400F for 7-9 mins, flipping halfway. If you prefer deep frying, add enough oil to a pot to fry in batches. Add egg rolls and fry for about 2-3 mins until golden brown.

Storage

I recommend eating this as fresh as possible to ensure you get the crispiest and freshest bite! You can always prepare the egg rolls ahead of time then air fry or deep fry before eating.

Lemongrass Shrimp & Cabbage Egg Rolls

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Serves: 4 Prep Time: 35 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound shrimp, peeled and de-veined

1 cup shredded cabbage, washed and drained

2 Tbsp lemongrass

2 cloves garlic

1 Tbsp fish sauce

2 tsp soy sauce

2 Tbsp lime juice

1 tsp sugar

8 egg roll wrappers

Oil, for frying

Instructions

1. Peel and take off tails of the shrimp. With a knife, finely mince the shrimp. Transfer shrimp to a bowl, add napa cabbage, lemongrass, fish sauce, soy sauce, and sugar and mix well to combine.

2. In a pan over medium heat, add shrimp mixture and saute until cooked through, about 3-4 mins. Remove from heat.

3. Place egg roll wrapper in front of with the bottom corner facing you. Fold bottom corner towards center and add 2 Tbsp of shrimp mixture. Fold the left and right corners towards the center, then roll up. Before sealing, wet the last corner with a little water then finish rolling

4. In an air fryer, cook at 400F for 7-9 mins, flipping halfway. If you prefer deep frying, add enough oil to a pot to fry in batches. Add egg rolls and fry for about 2-3 mins until golden brown.

The post Lemongrass Shrimp & Cabbage Egg Rolls first appeared on Herman at Home.

What is rice paper?

Rice paper are edible thin, translucent sheets made from a mixture of rice flour, water, and salt. They are popular in Asian cuisine and typically filled with anything you like. Rice paper are dried in the package and you re-hydrate them by dipping them in warm water.

Why you’ll love this recipe

This crispy rice paper recipe with salmon and jalapeno is so simple to make and you won’t be able to resist the flavors of the salmon and heat from the jalapeno. Make this for any meal or even as a snack for yourself – you won’t regret it!

Ingredients

• Salmon – this protein pairs perfectly with all of the other ingredients in this recipe but feel free to switch this up with another similar protein
• Smoked paprika – adds a bit of smokiness and a beautiful color to the salmon
• Garlic – a little goes a long way here for aroma
• Ginger – ginger is one of my favorite spices to use and shouldn’t be skipped in this recipe!
• Soy sauce – one of the key components for the marinade and adds savory, umami notes to the salmon
• Brown sugar – a bit of sweetness to balance the savory
• Crushed red pepper flakes – I like a little more heat but a little goes a long way
• Sriracha sauce – more heat and spice because why not! Feel free to adjust or skip based on your personal tolerance
• Avocados – this adds a buttery, creamy texture in the crispy rice paper
• Jalapeno – adjust the spice level here by removing the seeds based on your desire tolerance
• Rice Paper – make sure to double wrap each dumpling and be patient when pan frying to ensure it is extra crispy!
• Olive oil – I used olive oil but feel free to any other oil you have on hand. This is key to making the rice paper crispy.

How to make Jalapeno Samon Bites in Crispy Rice Paper

1. Cut salmon into 1-inch cubes and add salt and paprika. Stir to combine and set aside.
2. In a bowl, mix garlic, ginger, soy sauce, brown sugar, red pepper flakes, and sriracha sauce together to make the marinade.
3. In a separate bowl, add salmon and 3/4 of the sauce (save 1/4 of it as dipping sauce) and marinate salmon at least 4 hours (overnight preferred).
4. In a pan on medium heat, add 1 Tbsp of oil and fry salmon bites on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
5. In a shallow large bowl, add warm water. Dip rice paper in warm water then add two salmon cubes, one slice of jalapeno, and one small wedge of avocado. Fold both edges towards the center, then roll up to make a small package. Wrap the bite again in another piece of rice paper to double wrap it. In a medium pan over medium heat, add 2 Tbsp olive oil and wrapped bites in an even layer without overcrowding. Fry on each side for about 3-4 mins until crispy and browned.
6. Remove from pan and transfer to a plate. Enjoy immediately.

Tips

1. Double wrap the bites with two layers of rice paper so they can crisp up better and the filling doesn’t burst out
2. The rice paper hardens as it gets cold so it is best eaten fresh!

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Jalapeno Salmon Bites in Crispy Rice Paper

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Serves: 3-4 Prep Time: 5 Hours Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

1 pound fresh or thawed frozen salmon, cut into 1-inch cubes

1/2 tsp salt

1 tsp smoked paprika

3 cloves garlic, minced

2 tsp ginger, minced

1/4 cup soy sauce

2 Tbsp brown sugar

1/2 tsp crushed red pepper flakes

1 Tbsp sriracha sauce

1-2 avocados, sliced

1 jalapeno, thinly sliced

About 16 small rounds of rice paper

3 Tbsp olive oil

Instructions

1. Cut salmon into 1-inch cubes and add salt and paprika. Stir to combine and set aside.

2. In a bowl, mix garlic, ginger, soy sauce, brown sugar, red pepper flakes, and sriracha sauce together to make the marinade.

3. In a separate bowl, add salmon and 3/4 of the sauce (save 1/4 of it as dipping sauce) and marinate salmon at least 4 hours (overnight preferred).

4. In a pan on medium heat, add 1 Tbsp of oil and fry salmon bites on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.

5. In a shallow large bowl, add warm water. Dip rice paper in warm water then add two salmon cubes, one slice of jalapeno, and one small wedge of avocado. Fold both edges towards the center, then roll up to make a small package. Wrap the bite again in another piece of rice paper to double wrap it. In a medium pan over medium heat, add 2 Tbsp olive oil and wrapped bites in an even layer without overcrowding. Fry on each side for about 3-4 mins until crispy and browned.

6. Remove from pan and transfer to a plate. Enjoy immediately.

The post Jalapeno Salmon Bites in Crispy Rice Paper first appeared on Herman at Home.

What is Bang Bang Sauce?

Bang Bang sauce is a creamy, slightly spicy sauce typically made from mayonnaise, sweet chili sauce, and a bit of sriracha. It is the perfect dip to serve with any vegetable, especially these crispy cauliflowers!

Why you’ll love this recipe

I’ll give you five reasons why you’ll love this recipe:

1. Crispy Texture – The cauliflower is coated in a crispy batter and then baked or fried until golden brown. This creates a satisfying crunch with every bite, similar to fried chicken.
2. Flavorful Sauce – The “bang bang” sauce, typically made with a combination of mayonnaise, sweet chili sauce, and sriracha, adds a burst of flavor to the cauliflower. It’s creamy, tangy, and slightly spicy, creating a perfect balance of sweet and heat.
3. Versatility – Bang Bang Cauliflower can be enjoyed as a snack, appetizer, or even a main dish. It’s versatile enough to be served on its own, with rice, or as a topping for salads or tacos.
4. Health Benefits –  Cauliflower is a nutritious vegetable, packed with vitamins, minerals, and fiber. By using cauliflower instead of meat, Bang Bang Cauliflower offers a lighter, healthier alternative without sacrificing flavor.
5. Crowd Pleaser – Whether you’re serving it at a party, family dinner, or just for yourself, Bang Bang Cauliflower is sure to be a hit. Its crispy exterior, flavorful sauce, and addictive taste appeal to a wide range of palates, making it a crowd-pleasing dish.

Ingredients

• Main Ingredients
  • Cauliflower – This is the star of the dish, offering a mild and slightly sweet flavor that pairs well with the crispy coating and tangy sauce. It also has a great texture that holds up well to air frying.
  • All-Purpose Flour and Milk – The flour and milk create a batter that helps adhere the seasoning and breadcrumbs to the cauliflower florets, ensuring a crispy and flavorful coating.
  • Garlic Powder, Smoked Paprika, Cayenne Powder – These spices add a delicious combination of savory, smoky, and spicy flavors to the cauliflower, elevating its taste profile and providing a depth of flavor.
  • Salt and Pepper – Seasoning with salt and pepper enhances the overall taste of the cauliflower, bringing out its natural flavors and balancing the spices.
  • Panko Bread Crumbs – Create a crunchy and crispy coating when air-fried, adding texture and depth to the dish.
  • Oil – Using spray oil helps to evenly coat the cauliflower florets before air frying, ensuring they become golden brown and crispy.
• Bang Bang Sauce
  • Kewpie Mayo – Japanese-style mayonnaise that is creamier and slightly sweeter than traditional mayo. Its rich and velvety texture serves as the base of the sauce, providing a smooth and indulgent texture.
  • Sweet Chili Sauce – Adds sweetness, tanginess, and a mild heat to the sauce. It contributes depth of flavor and balances the richness of the mayo, creating a harmonious sweet and savory profile.
  • Sriracha Sauce – Brings a kick of heat and a bold, garlicky flavor to the sauce. It adds depth and complexity, enhancing the overall taste with its spicy and tangy notes.
  • Honey – Provides natural sweetness to the sauce, complementing the other ingredients and balancing the heat from the sriracha. It adds a subtle floral aroma and smooth texture to the sauce.
  • Rice Vinegar – Adds a tangy and slightly sweet flavor to the sauce, brightening the taste and cutting through the richness of the mayo. It contributes acidity and depth, enhancing the overall balance of flavors.
  • Salt – Enhances the flavors of the other ingredients and helps to balance the sweetness and acidity of the sauce. It provides depth and complexity, ensuring a well-rounded and satisfying taste.

How to Make Bang Bang Cauliflower

1. Wash cauliflower and cut florets into equal sizes. Dry with paper towel
2. In a bowl, combine flour, milk, garlic powder, smoked paprika, cayenne powder and 1/2 tsp salt together and mix until you have a smooth batter with no lumps. Add cauliflower to batter and coat evenly
3. Add 1/2 tsp salt and black pepper to bread crumbs then coat cauliflower in panko bread crumbs ensuring it is coated all over.
4. Pre-heat air fryer for a few mins. Add battered cauliflower to basket, making sure you don’t overcrowd so it can crisp evenly. Spray cauliflower with some oil.
5. Air fry at 400F for 13-15 mins, shaking the basket halfway through.
6. While cauliflower is cooking, combine mayo, sweet chili sauce, sriracha sauce, and honey together for the bang bang sauce
7. When cauliflower is done, coat cauliflower with bang bang sauce or serve as a dipping sauce.

Storage

Serve the Bang Bang Cauliflower immediately while it’s still hot and crispy for the best taste and texture. Store in the fridge in an airtight container for up to 3 days.

Bang Bang Cauliflower

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Serves: 2-3 Prep Time: 25 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Main Ingredients
1 head of cauliflower, cut into equal florets
1/2 cup all-purpose flour
3/4 cup milk or milk alternative
2 tsp garlic powder
2 tsp smoked paprika
1/2 tsp cayenne powder
1 tsp salt, divided
freshly ground black pepper
2 cups panko bread crumbs
Spray oil

Bang Bang Sauce
4 Tbsp kewpie mayo
1.5 Tbsp sweet chili sauce
1 Tbsp srircha sauce
1/2 tsp honey
1/2 tsp rice vinegar
1/4 tsp salt

Instructions

1. Wash cauliflower and cut florets into equal sizes. Dry with paper towel
2. In a bowl, combine flour, milk, garlic powder, smoked paprika, cayenne powder and 1/2 tsp salt together and mix until you have a smooth batter with no lumps. Add cauliflower to batter and coat evenly
3. Add 1/2 tsp salt and black pepper to bread crumbs then coat cauliflower in panko bread crumbs ensuring it is coated all over.
4. Pre-heat air fryer for a few mins. Add battered cauliflower to basket, making sure you don't overcrowd so it can crisp evenly. Spray cauliflower with some oil.
5. Air fry at 400F for 13-15 mins, shaking the basket halfway through.
6. While cauliflower is cooking, combine mayo, sweet chili sauce, sriracha sauce, and honey together for the bang bang sauce
7. When cauliflower is done, coat cauliflower with bang bang sauce or serve as a dipping sauce.

The post Bang Bang Cauliflower (So Crispy!) first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious.

Why you’ll love this recipe

If you love Gochujang paste or Korean food, this is for you. These little bites are easy to make and perfect to serve as appetizers at a small party. They come out crispy on the outside but soft and flavorful inside.

Ingredients

• Chicken thighs – chicken thighs are perfect for this recipe because they are fatter and juicer but feel free to use chicken breast instead
• Garlic – adds the depth of flavor and aroma
• Gochujang – as mentioned above, this paste is a thick, spicey-sweet chili paste popular in Korean dishes. This is the star of the dish!
• Gochugaru (korean hot pepper powder) – another key component of this recipe and popular in Korean dishes. It isn’t as spicy as it sounds but packs a punch in flavor.
• Soy sauce – for umami and savory notes
• Brown sugar – used for sweetness to balance the savory
• Sesame oil – a lot of nutty aroma and flavor so a little goes a long way
• Rice paper – make sure to double wrap each dumpling and pan fry for that extra crispness
• Vermicelli rice noodles – I like using the thinner vermicelli rice noodles as it compliments the chicken well
• Olive oil – I used olive oil but use any oil of your choice to make the dumplings super crispy!

How to make Gochujang Chicken in Crispy Rice Paper

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil, and salt. Marinate at least 1 hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins, flipping halfway, until browned and cooked through.
3. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 slices of chicken then a small bunch of rice noodles and a few pieces of kimchi on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
4. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh.

Tips

1. Double wrap the bites with two layers of rice paper so they can crisp up better and the filling doesn’t burst out
2. The rice paper hardens as it gets cold so it is best eaten fresh!

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Gochujang Chicken in Crispy Rice Paper

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Serves: 2-3 Prep Time: 1 Hour Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

Gochujang Chicken

1 lbs boneless, skinless chicken thighs

3 cloves garlic

2 Tbsp gochujang

1 tsp gochugaru (korean hot pepper powder)

1.5 Tbsp light soy sauce

1 Tbsp brown sugar

1 tsp sesame oil

salt to taste

10-12 rice paper

5 oz. vermicelli rice noodles, cooked according to package instructions

Neutral oil of your choice

Gochujang Dipping Sauce

2 Tbsp soy sauce

1 Tbsp gochujang

1 tsp brown sugar

1 tsp sesame oil

2 Tbsp water

Instructions

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil, and salt. Marinate at least 1 hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins, flipping halfway, until browned and cooked through.

3. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 slices of chicken then a small bunch of rice noodles and a few pieces of kimchi on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.

4. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh.

The post Gochujang Chicken in Crispy Rice Paper first appeared on Herman at Home.

What is Kimchi?

Kimchi is a traditional Korean dish made from fermented vegetables, typically napa cabbage and Korean radishes, with the addition Korean chili pepper flakes (gochugaru), garlic, ginger, scallions, and fish sauce or fermented shrimp paste. The mixture is typically allowed to ferment for a period, which can range from days to weeks, depending on the desired flavor and level of fermentation.

Ingredients

• Rice – The foundation of the dish, rice provides texture and helps carry the bold flavors of the other ingredients. When crisped, it adds a delightful crunch that contrasts with the soft toppings.
• Rice wine vinegar – Adds acidity and brightness, cutting through the richness of the bacon and the spiciness of the kimchi and gochujang. It helps balance the dish’s flavors.
• Salt – Enhances the overall flavors of the dish.
• Kimchi – Brings spicy, tangy, and slightly sweet flavors, adding depth and complexity to the dish. Its fermented nature also introduces a hint of umami.
• Bacon – Offers smokiness and a crispy texture, providing a rich, savory contrast to the tangy and spicy elements of the recipe. I like just a little bit of this on each crispy rice, otherwise it can be too rich. However, adjust to your preference!
• Gochujang – A fermented chili paste that contributes heat, sweetness, and umami.
• Soy sauce – Introduces a salty, umami depth that complements the spicy and tangy notes of the kimchi and gochujang.
• Jalapeno – Adds a fresh, bright spiciness that elevates the dish’s heat level and introduces a crisp texture.
• Vegetable oil – Used to ensure the rice is brown and crispy. You can swap this with other preferred oils if you like (e.g. Avocado oil)
• Kewpie mayo – A Japanese mayo that is creamier and tangier than traditional mayo. It adds a rich, umami-packed creaminess that complements the spicy and acidic flavors, smoothing out the dish’s overall taste profile.

Why you’ll love this recipe

If you like umami and a bit of heat, then this recipe is for you! The star of the show is kimchi which contributes a spicy, tangy kick that’s balance both comforting and adventurous.

This recipe is perfect to bring to a party or eat as a snack just for yourself. Enjoy it however you like!

How to make Kimchi & Bacon Crispy Rice

1. In a bowl, add cooked rice, rice wine vinegar, and salt and mix to combine.
2. In a square baking dish (8×8), add a piece of plastic wrap to cover the dish. Fill the dish with cooked rice to create a thin layer, about 1 inch thick. Wet your hands and press down to flatten down and pack very tightly. Refrigerate the rice for at least 1 hour to draw out the moisture.
3. On a flat surface, flip the dish and remove the plastic wrap. Cut rice into small rectangles about 3 inches long by 2 inches wide.
4. In a separate bowl, add kimchi, bacon, gochujang, and soy sauce and mix well. Set aside.
5. In a pan, add enough vegetable oil to shallow fry rice (about 1 inch high). Add cut and packed rice and fry on each side for about 5-6 mins until crispy and golden brown. Remove from oil and drain on paper towel lined plate to remove excess oil.
6. Add about 1 Tbsp of the kimchi mix on top of crispy rice and add a slice of jalapeno on top. Finally, add a dollop of Japanese kewpie mayo on top.

Tips

1. Make sure to pack the cook rice tightly or it will fall apart as you fry it in the oil. I pressed the rice very tightly with my hands in a 8×8 baking dish but you can also use canned foods and a plate to weigh it down as well.
2. Refrigerate the rice for about 1 hour to let the rice cool and allow it to dry out (otherwise the moisture in the rice in the hot oil will splatter everywhere)
3. When cutting the block of rice, wet your knife with some water to prevent the rice from sticking to the knife

Storage

I recommend eating crispy rice as fresh as possible. However, if you need to eat it the next day, store the crispy rice in an airtight container and reheat by shallow frying it or baking it in the oven.

Kimchi & Bacon Crispy Rice

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Serves: 4 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups short grain rice, cooked

2 Tbsp rice wine vinegar

1/4 tsp salt

3/4 cup kimchi, drained and minced

2 pieces bacon, cooked and chopped into small pieces

1 tsp gochujang

1 tsp soy sauce

1 jalapeno, sliced thinly and seeds removed

Vegetable oil for frying

Kewpie mayo (optional garnish)

Instructions

1. In a bowl, add cooked rice, rice wine vinegar, and salt and mix to combine
2. In a square baking dish (8x8), add a piece of plastic wrap to cover the dish. Fill the dish with cooked rice to create a thin layer, about 1 inch thick. Wet your hands and press down to flatten down and pack very tightly. Refrigerate the rice for at least 1 hour.
3. On a flat surface, flip the dish and remove the plastic wrap. Cut rice into small rectangles about 3 inches long by 2 inches wide.
4. In a separate bowl, add kimchi, bacon, gochujang, and soy sauce and mix well. Set aside.
5. In a pan, add enough vegetable oil to shallow fry rice (about 1 inch high). Add cut and packed rice and fry on each side for about 5-6 mins until crispy and golden brown. Remove from oil and drain on paper towel lined plate to remove excess oil.
6. Add about 1 Tbsp of the kimchi mix on top of crispy rice and add a slice of jalapeno on top. Finally, add a dollop of Japanese kewpie mayo on top.

 

The post Kimchi & Bacon Crispy Rice first appeared on Herman at Home.