B
ButterSticks
Guest
We tucked a Spanish specialty into a golden egg roll wrapper. Dipped into our roasted pepper cream sauce, they’ll fly off serving plates.
Ingredients
1 cup water
1/4 tsp saffron, threads (see note)
1/2 tsp table salt, divided
1/2 cup uncooked white rice, short-grain (see note)
1 cup cooked shrimp, baby-size
1/2 cup frozen green peas, you do not have to thaw peas
3 Tbsp roasted red peppers, minced, divided
2 Tbsp slivered almonds
1/4 tsp black pepper
10 egg roll wrapper(s)
2 sprays cooking spray
1/2 cup plain fat-free yogurt
2 Tbsp reduced-calorie mayonnaise
1/8 tsp paprika, Spanish smoked (see note)
Instructions
Preheat oven to 400ºF.
Combine 1 cup of water, saffron and 1/4 teaspoon of salt in a small pot; simmer for 1 minute to soften saffron. Stir in rice; bring to a boil. Cover pot; reduce heat to very low and simmer until rice is tender and liquid is absorbed, about 17 minutes. Immediately stir in shrimp, peas, 1 tablespoon of roasted pepper, almonds, remaining 1/4 teaspoon of salt and pepper.
Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down – a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Meanwhile, to make sauce, combine yogurt, mayonnaise, remaining 2 tablespoons of roasted pepper and paprika in a small bowl. Yields 1 roll and about 1 tablespoon of sauce per serving.
Notes
Saffron, the expensive spice that gives this dish its distinctive yellow color and a slightly hot and smoky taste, may be hard to find. If you can’t find saffron threads, opt for ground saffron. But, if you prefer, you can substitute 1/4 teaspoon of turmeric in its place.
Short-grain rice is preferable in this recipe because it sticks together. You can use regular long-grain rice if you prefer but avoid parboiled rice.
If you can't find Spanish smoked paprika, use Hungarian sweet paprika available in most supermarkets.
Ingredients
1 cup water
1/4 tsp saffron, threads (see note)
1/2 tsp table salt, divided
1/2 cup uncooked white rice, short-grain (see note)
1 cup cooked shrimp, baby-size
1/2 cup frozen green peas, you do not have to thaw peas
3 Tbsp roasted red peppers, minced, divided
2 Tbsp slivered almonds
1/4 tsp black pepper
10 egg roll wrapper(s)
2 sprays cooking spray
1/2 cup plain fat-free yogurt
2 Tbsp reduced-calorie mayonnaise
1/8 tsp paprika, Spanish smoked (see note)
Instructions
Preheat oven to 400ºF.
Combine 1 cup of water, saffron and 1/4 teaspoon of salt in a small pot; simmer for 1 minute to soften saffron. Stir in rice; bring to a boil. Cover pot; reduce heat to very low and simmer until rice is tender and liquid is absorbed, about 17 minutes. Immediately stir in shrimp, peas, 1 tablespoon of roasted pepper, almonds, remaining 1/4 teaspoon of salt and pepper.
Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down – a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Meanwhile, to make sauce, combine yogurt, mayonnaise, remaining 2 tablespoons of roasted pepper and paprika in a small bowl. Yields 1 roll and about 1 tablespoon of sauce per serving.
Notes
Saffron, the expensive spice that gives this dish its distinctive yellow color and a slightly hot and smoky taste, may be hard to find. If you can’t find saffron threads, opt for ground saffron. But, if you prefer, you can substitute 1/4 teaspoon of turmeric in its place.
Short-grain rice is preferable in this recipe because it sticks together. You can use regular long-grain rice if you prefer but avoid parboiled rice.
If you can't find Spanish smoked paprika, use Hungarian sweet paprika available in most supermarkets.