Gluten Free Shrimp Rolls and Vegetable Potstickers!

Tonight’s dinner is some gluten free shrimp spring rolls made with some Ocean’s Halo products and some gluten free vegetable potstickers!

Here are the ingredients!

For the spring rolls:

· 20 raw shrimp- peeled and de-veined and chopped finely

· 3 sheets of Ocean’s Halo sushi nori- cut into strips

· 5 sheets of Ocean’s Halo wasabi seaweed- chopped finely

· 5 sheets of Blue Dragon Spring Roll wrapper

· 1 teaspoon of fresh wasabi

· 2 cups of vegetable oil

· 1 cup of water

First, I dipped all of the wrappers in some water so I could fold them. I chopped up the peeled and deveined shrimp and cut in the nori and filled each wrapper with this. I added the chopped seaweed and wasabi to each roll and rolled them up. I fried them for 2 minutes a side and then let them cool before eating.

For the potstickers:

· Bottom of Form

· 6 ounces ground scallions

· 1/4 cup diced white onion

· 2 tablespoons minced ginger

· 1 tablespoon minced garlic

· 4 tablespoons diced green onion

· 1 teaspoon soy sauce

· 1/4 teaspoon sesame oil

· Pinch salt and pepper

· 12 round wonton/potsticker wrappers

· 1 egg, whipped

· 1 teaspoon oil

Potsticker recipe:

I mixed all of this in a medium sized bowl: the scallions, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper, and mixed together until thoroughly combined. I placed 1 tablespoon of the mixture in the middle of a wrapper and brushed the edges of the wrapper folded them in half and creased them on the edges together. Repeat with the remaining wrappers. I heated up a large pan with the oil and sautéed the potstickers on medium- high heat until the skin of the wrapper was browned and then served.