Growing up Vietnamese-American in the United States, my Mom always cooked Vietnamese food for us. I have fond memories sitting around the table and with all of the ingredients spread out and each member of my family rolling their own spring rolls.

Vietnamese spring rolls need to be served immediately so you'd roll one and eat it and then roll the next one and repeat.

If you're looking for the fried ones, I also share my Mom's recipe for Vietnamese egg rolls!

Make this recipe for Vietnamese spring rolls for your family and friends and they will be wowed! I know you'll love them and make them over and over again!

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Vietnamese Spring Rolls

Servings 10 spring rolls

Ingredients

• 5 ounces rice vermicelli noodles
• 30 to 40 large shrimp more if smaller
• Boston or red leaf lettuce
• fresh cilantro
• fresh Thai basil
• cucumber cut into wedges (optional)
• 1/2 cup creamy peanut butter
• 2 Tablespoons hoisin sauce
• 1 splash fish sauce optional
• 1 garlic clove peeled and minced
• 1 teaspoon granulated sugar
• 2/3 cup water
• chopped peanuts for garnish
• 10 to 12 sheets of rice paper 8 to 8.5-inch in diameter

Instructions

• Bring a large pot of water to a boil. Cook rice noodles according to package instructions.
• Drain noodles in a colander and rinse with cold water for at least a minute. Noodles should not be sticky. Set aside and allow the noodles to dry.
• Making the peanut dipping sauce. Add peanut butter, hoisin sauce and fish sauce to a small mixing bowl and mix together. Add minced garlic and sugar to the bowl and mix again. Add water 1/3 cup at a time and whisk thoroughly. Sauce will appear curdled at first, keep whisking and you’ll have a smooth sauce.
• Rinse the pot out and add new water. Add salt and bring to a boil again. Add shrimp and boil for 2 to 3 minutes and longer if you’re using frozen shrimp. Drain and rinse with cold water. (If shrimp is not peeled, peel the shrimp after it has cooled.)
• Prep the cucumber and other veggies. If you’re using large shrimp, cut them in half lengthwise.
• To wrap the spring rolls, you want to have a nice smooth round plate (you can use two if you’d like to roll more than one at a time). Place warm water in a rice paper holder or in a large bowl. Dip one rice paper roll in the water but don’t let it soak in it. Make sure the whole paper is wet.
• Place on your plate and add shrimp on the back third of the rice paper (further away from you). On the front third (closer to you), add lettuce, cucumber, cilantro and Thai basil. 
• Fold the sides of the rice paper into towards the filling. Then roll from the lettuce side in, tightly rolling up and you’ll notice that the shrimp is facing out on the rice paper.
• Spring rolls need to be served immediately.

The post Vietnamese Spring Rolls with Peanut Sauce appeared first on The Little Kitchen.

This recipe for homemade crab rangoon was originally shared on December 14, 2009. I have updated this post and the images.

I have made this crab rangoon recipe for family and friends so many times. It's the second recipe I ever shared on The Little Kitchen too! It's really easy to make and it's requested all the time.

I worked part-time at a startup in college and one day, a co-worker asked me what was in the crab rangoon appetizers she had at Chinese restaurants. I hadn't thought about it, I just knew I loved ordering them when we went to Chinese restaurants.

I asked my mom (even though we're Vietnamese) what she thought and she rattled off a list of ingredients.

I did tell my co-worker what my Mom thought but then I decided I would try my hand at creating a recipe for crab rangoon and this is how this recipe was born.

This is such a great recipe to make for your Super Bowl Party and for the Chinese New Year (or Lunar New Year) party! This recipe is actually pretty popular in my family and like I said requested all the time!

What is crab rangoon?

Crab rangoon is a fried appetizer served at American Chinese restaurants across the United States. But did you know they aren't Southeast Asian or Chinese? Crab rangoon are actually an American invention!

The filling of crab rangoon is cream cheese, imitation crab meat and green onions. Some restaurants add garlic or other spices as well.

Crab Rangoon Ingredients

• 1 package of square or round wonton wrappers
• 8-ounce package imitation crab
• 2 (8-ounce) packages cream cheese
• 5-6 green onions
• salt and pepper
• vegetable or grape seed oil

How to fold crab rangoon

It's really easy to fold them. I show you how in the photos below. First you want to make sure to cover your wonton wrappers with a damp paper towel that way they don't dry out.

I usually do this with both of my hands but I'm showing you below on a plate what each step looks like.

Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon.

Then, fold it in half to make a triangle.

Then, pinch with your fingers near the filling and fold the side corners in (as pictured above).

It actually comes together really fast and you'll have a bunch of these wonderful crab rangoon!

Can crab rangoon be made ahead of time?

Yes they can be made ahead of time. First, I'll say they taste best and have the best consistency when you fry them up immediately after folding them up. But they totally can be made ahead of time.

From the photo above, you can see that I put them on a parchment paper lined cookie sheet in one layer and then put it in the freezer. Freeze for at least 30 minutes and then you can put them into a zippered plastic bag (make sure you add the name of the recipe and date it!) and put them in the freezer.

Before frying them though, you'll need to let them defrost part of the way in the refrigerator.

How to fry crab rangoon

It's really easy to fry crab rangoon, you don't need a lot of oil. I add about a 1 1/2 inch layer of oil (you can use vegetable or grape seed oil) and heat it for a few minutes on medium high.

I fry them in batches, you don't want to over crowd the pan. Cook for about 2 to 4 minutes on each side.

And put them on a paper towel lined plate upside down to drain the oil out. This will keep them from being overly greasy. That's my secret! Now you know!

These little homemade crab rangoon appetizers are amazing. Once you make them, you won't need to order as takeout or at a restaurant anymore because homemade is better!

Just a note about the wonton wrappers, I have used square and round for this recipe. The original photos from 2009, I used square ones. The ones in the updated photo, I'm using round ones!

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Crab Rangoon Recipe

Servings 50 -60 appetizers

Ingredients

• 1 package of square or round wonton wrappers
• 8- ounce package imitation crab I like to use imitation lobster sometimes
• 2 8-ounce packages cream cheese, softened on the counter for about 30-60 minutes on the counter
• 5-6 green onions sliced thin
• salt and pepper to taste I used 1 teaspoon salt 1/2 teaspoon pepper
• vegetable or grape seed oil for frying

Instructions

• Open the packaging of imitation crab (I like to rinse it quickly under the faucet and pat dry with paper towels). Break apart the crab and then tear using your hand into a large mixing bowl.
• Add sliced green onions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix throughly with a rubber spatula.
• Add the cream cheese and mix throughly.
• After opening the wonton wrappers, make sure to cover it with a damp paper towel to prevent drying out. Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon. Then, fold it in half to make a triangle.
• Place your fingers on the area of the wonton right above the filling and crimp together. It should look like a pouch. You don't have to make sure it's completely sealed.
• Repeat steps 4-5 until finished with the wontons or the filling.
• Heat oil (about a 1 1/2 inch layer) in a nonstick skillet on medium to medium high heat for a few minutes.
• In batches, fry the crab ranoon in the skillet until slightly browned on each side about 2 to 4 minutes.
• Cool on a clean plate lined with paper towels. Place the crab rangoon upside down to ensure the oil drains out. Allow to cool for 5-8 minutes. Serve immediately. (You can serve them with your favorite store bought sauce, I like to eat them plain!)

Notes

Notes:

I like to buy my wonton wrappers at the Asian grocery store. They are thinner and actually fry up better than the ones I find at American grocery stores. They are usually found in the refrigerator or freezer section.

If you buy the wrappers frozen, defrost them in the refrigerator for about 2 hours, sometimes less.

If you make your crab rangoon ahead and freeze them, make sure to let them defrost in the refrigerator first before frying them.

Other recipes you totally need to try!

Smoked Salmon Rangoon
Keto Cheese Crisps
Easy Keto Chili
Vietnamese Egg Rolls
Beer Cheese Fondue

The post Crab Rangoon appeared first on The Little Kitchen.

This post is sponsored by The Saucy Fish Co.

You know me, I love easy peasy recipes. It's the holiday season right now and I don't know about you but we're so focused on holiday cooking that sometimes we are scrambling for weeknight meals…is that you too?

This recipe is so easy from start to finish and using The Saucy Fish Co.’s salmon. It makes dinner so easy. I love love the flavor in sauce too!

First, start a pot of boiling water and then add the Israeli couscous. Follow the instructions on the package.

Then, cut the ends off of the asparagus and slice up the red pepper. Add to a baking sheet with olive oil, salt and pepper.

Once it's done, let the vegetables cool and then chop them up carefully. Add to the cooked and drained couscous.

Bake the salmon for 28 minutes.

You seriously can't get more easy and delicious than this! I can't wait to try the other Saucy Fish Co flavors!

And I can't wait for you to make this recipe!

You can find The Saucy Fish Co. products at Whole Foods or Jet.com!

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Salmon with Roasted Vegetable Couscous Recipe

Ingredients

• 1 package of The Saucy Fish Co. Salmon
• 1 cup Israeli couscous cooked according to package instructions
• 1 red pepper cut into strips
• 1/2 pound asparagus ends removed
• 1 Tablespoon extra virgin olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F. Bring a pot of water to a boil.
• Prep the red pepper and asparagus. Place on a baking sheet. Add olive oil and salt and pepper and mix with a spatula or your hands.
• Roast the vegetables in the oven at 400 degrees F for 8 to 10 minutes.
• Cook couscous according to package instructions. When it’s finished, drain and set aside in a clean serving bowl.
• Remove vegetables from the oven and allow them to cool for a few minutes. Carefully place them on a cutting board and cut into bite sized pieces.
• Add The Saucy Fish Co. Salmon to the baking sheet you used before and place in the oven for about 28 minutes or until cooked through.
• Mix the vegetables with the couscous and serve with the salmon.

Disclosure: This post is sponsored by The Saucy Fish Co and I always share with you my own opinions.

The post Salmon with Roasted Vegetable Couscous appeared first on The Little Kitchen.

This post is sponsored by The National Frozen & Refrigerated Foods Association.

I love tacos so much! We eat them at least once a month. And just sayin’ these are perfect for Taco Tuesdays!

These Asian-inspired fish tacos are perfect for a weeknight meal. I made a sriracha mayo slaw for them and you have to add avocados. I know your family will love these!

First, you know I love making potstickers but I also love having some PAGODA Pork Potstickers in the freezer for dinner or when the craving strikes. I love serving these potstickers as an appetizer for this Asian-inspired fish tacos meal!

You know I love easy recipes and I love to share with you my favorite shortcuts. I made these fish tacos with Mrs. Paul’s Beer Battered Fish Fillets. They are really really easy to make. You just put them in the oven and follow package instructions!

While the fish is cooking in the oven, I make the sriracha mayo sauce for the cabbage.

Just mix the sriracha and mayo together in a bowl. It takes just a minute to put together.

Then, prep the cabbage slaw. I slice the cabbage thinly and chop up cilantro.

fter you’re done prepping the slaw and the sauce. Let’s start cooking the PAGODA Pork Potstickers.

Put them in a skillet and add water and oil.

Cover the pan and cook for 11 minutes (be sure to read the instructions on the back of the package).

I love that the PAGODA potstickers come with a ponzu sauce included in the package.

You guysss, this meal is so easy to make and put together!

Heat the tortillas in a cast iron skillet. Then, mix the sriracha mayo with the cabbage and cilantro and add it to your tortillas. Then, add the avocado and the fish. Serve with the remaining sauce, squeeze of a lime wedge and more cilantro on top!

You can put together a great meal that’s easy to make and tastes great with help from a few freezer staples.

I would love to hear what are your favorite foods from the freezer section?

Be sure to follow the National Frozen & Refrigerated Foods Association on facebook and instagram for easy home meals that you can make for your family!

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Asian-Inspired Fish Tacos with Pork Dumplings

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 tacos

Ingredients

• 1 package Mrs. Paul’s Beer Battered Fish Fillets
• 2 cups shredded cabbage
• 2 Tablespoons Sriracha hot sauce
• 1/2 cup mayonnaise
• 1 Tablespoon chopped cilantro and more for garnish
• 10 corn tortillas
• one avocado sliced
• 1 package PAGODA Pork Potstickers
• lime wedges for serving

Instructions

• Turn oven on to 425 degrees F. Place all Mrs. Paul’s Beer Battered Fish from the package onto a baking sheet and bake according to package instructions.
• Mix together sriracha hot sauce and mayo in a small bowl. Mix cabbage and cilantro together in a large mixing bowl. Add in 2 tablespoons of sriracha mayo and place in the refrigerator. Place the rest of the mayo in the fridge as well.
• Heat a cast iron skillet for 3 minutes on medium high and warm the tortillas about 1 to 2 minutes on each side.
• While you’re heating the tortillas, prep a nonstick skillet (with a lid) with 1/4 cup water and 1 Tablespoon oil (I like grape seed oil). You’ll need more if you’re making all 10 potstickers (reference the package for instructions). Add the Pagoda Pork Potstickers and turn the heat on to medium high and cook for 11 minutes.
• Remove the fish from the oven and prep the tacos. Add cabbage to the corn tortillas, the fish and avocado. Serve with lime wedges and sriracha mayo. Serve the potstickers with the lime ponzu sauce it comes with.

Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

The post Asian Fish Tacos with Pork Dumplings appeared first on The Little Kitchen.

This post is sponsored by Princess Cruises.

You guys know how much I love cooking with shrimp. These quesadillas are the bomb dot com. Okay, did I just say that? I said it in my head and then I typed it. Okay, please don't laugh at me!

I have shared how to truly relax on a cruise and this strawberry colada drink recipe. It's time to share another recipe inspired by my Mexican Riviera with Princess Cruises.

These are so ridiculously simple to make, you can make it for dinner or make a few for appetizers for friends when they come over. Totally up to you!

This shrimp & green bean curry salad that I had almost every day while on my cruise. This is my second Princess Cruise and I remember this dish from my last cruise to Alaska!

Cut up the veggies, including the mushrooms.

First cook up the mushrooms and then clean the pan…next up the peppers and onions.

All cooked up!

This is how I cook quesadillas! So you have some sealed edges…this was Curtis' genius idea years ago.

Add the cheese and mushrooms.

Then, the onions, peppers and then shrimp and then add more cheese!

I know you want these and I know you want to make them! If you don't like the mushrooms, you can totally omit them!

Serve with a squeeze of lime, sliced avocado, salsa and sour cream and you're golden. So easy to make…let me know if you make them!

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Shrimp Quesadillas

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 7 to 8 pieces of shrimp peeled and deveined
• 5 to 6 mushrooms cleaned and sliced
• 1/4 green pepper sliced into strips and then cut in half
• 1/4 yellow onion peeled and sliced
• 1/2 jalapeno seeds and ribs removed, sliced
• grape seed oil or olive oil
• 1 Tablespoon butter
• 2 medium-sized flour tortillas
• 6 Tablespoons cheddar or monterey jack cheese
• sliced avocado sour cream, homemade salsa (for serving)

Instructions

• Peel and clean the shrimp. Slice in half length-wise. Using a paper towel, dry off the shrimp.
• Put 1 teaspoon oil into a non-stick skillet and cook the mushrooms on medium heat for about 5 to 6 minutes. Remove mushrooms and set aside. Wipe down the pan with a paper towel.
• Next, add 1 teaspoon oil into the pan along with the green pepper, yellow onion and jalapeño. Cook on medium heat for about 3 to 4 minutes. Remove vegetables from the pan and set aside. Wipe the pan again with a clean paper towel.
• Melt 1/2 Tablespoon of butter in the pan on medium heat. Season the shrimp with salt and pepper and add them to the pan and cook for 60 to 90 seconds on each side. Remove from the pan.
• Melt another 1/2 Tablespoon of butter in the pan and add 2 tortillas to the pan, half of each touching the bottom of the pan. Put 1 Tablespoon of cheese and half the of the mushrooms on each tortilla, along with half of the onions and peppers. Then add the shrimp and 2 Tablespoons of cheese on each tortilla.
• Close the tortilla and continue cooking for about 2 minutes. Flip over and cook for 3 to 4 minutes, until the desired doneness on the inside and outside.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Shrimp Quesadillas appeared first on The Little Kitchen.

This post is sponsored by Princess Cruises.

I love quick and easy meals. I really do. I also love laboring over a meal (when I have time on the weekends) and it coming out just right. It's such a feeling of accomplishment.

But during the week, it's all about the quick and easy! This recipe for BLT (bacon, lettuce and tomato) shrimp flatbreads is so easy!!!

I recently went on a Princess Cruise to the Mexican Riviera and I had an amazing time! I was fortunate to bring my friend, Nancie, with me!

We had so much fun! This is the Port of Los Angeles as we were leaving the port for Mexico!

We had sooo much good food on the cruise ship and off. I knew I had to come home and make some shrimp recipes for you to try!

After cooking the bacon, I left some of the bacon fat in the skillet. And then cooked the shrimp!

This is kind of a recipe un-recipe…because I just splashed in some vinegar and olive oil along with some salt and pepper!

This makes a delicious snack or dinner! I know you'll love it!!!!!

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BLT Shrimp Flatbread Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 flatbread pizzas

Ingredients

• 2 naan flatbreads
• 3 to 5 slices bacon cooked and chopped
• 1/2 pound shrimp if frozen, defrosted; peeled and deveined
• homemade pesto or store bought is fine
• chopped tomatoes
• baby arugula
• white wine or prosecco vinegar
• olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Cook the bacon in a skillet and chop up. Set aside.
• Prep the shrimp. Dry the shrimp with paper towels and add salt and pepper. Using the same skillet (with some of the bacon fat still in the skillet), cook the shrimp 2 to 3 minutes on each side. Remove the shrimp and set aside.
• While the shrimp is cooking, add the flatbreads to the oven on a foil-lined baking sheet. Heat 4 to 6 minutes on each side (longer if your flatbreads are frozen).
• Add tomatoes, arugula, a couple of splashes of vinegar and olive oil as well as salt and pepper to a medium-sized mixing bowl. Toss to combine.
• Remove the flatbreads from the oven, spread the pesto on both. Add the tossed arugula and tomatoes on top. Then, add the shrimp and bacon. Serve immediately.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post BLT Shrimp Flatbreads appeared first on The Little Kitchen.