Tag Archives: bite-size appetizers

Crispy Shrimp Spring Rolls

Crispy Shrimp Spring Rolls

Yield: 24 spring rolls
Prep Time: 40 minutes
Cook Time: 20 minutes


  • 2 Tbsp. oyster sauce
  • 1 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 2 tsp. garlic, finely chopped
  • 1 bunch green onions
  • 2 celery stalks
  • 2 medium carrots
  • 1 (3.5oz) package shitake mushrooms, stems removed
  • 12oz medium shrimp, coarsely chopped
  • 2 Tbsp. peanut oil for stir-frying
  • 4 cups peanut oil for deep-frying spring rolls
  • 1/2 package wonton wrappers
  • 1 egg, lightly beaten


  1. Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt.
  2. Finely chop garlic, green onions, celery, carrots, and mushrooms.
  3. Heat 2 Tbsp. peanut oil on medium-high heat until hot but not smoking.
  4. Add garlic and green onions and stir-fry for 1 minute.
  5. Add celery, carrots, and mushrooms.  Stir-fry for 6 minutes.
  6. Add shrimp and stir-fry for 1 minute.
  7. Transfer to bowl and allow mixture to cool before filling wontons.
  8. Lay the wonton to look like a diamond in front of you.
  9. Place 2 tsp. filling mixture and spread out to form a line in the bottom third of wonton wrapper.
  10. Fold in sides of wrapper.
  11. Fold bottom side up over filling and begin to roll tightly.
  12. Brush egg wash over very tip of wonton wrapper and finish rolling to completely seal.
  13. Heat 4 cups peanut oil to medium-high heat and fry rolled spring rolls for 3-4 minutes until browned on all sides.
  14. Serve immediately.

Step-by-Step Instruction:  “How to Fold a Spring Roll”


Posted by on September 8, 2013 in Appetizers, Uncategorized


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Zucchini Fritters with Lemony Mayo


Zucchini Fritters with Lemony Mayo

3 years ago I planted my first garden.  I learned very quickly that two people do NOT need 5 flourishing zucchini plants!  We had so much zucchini that I bet I made these fritters 50 times.  Needless to say, I was “frittered-out” by the end of that summer.

It took me until yesterday to have a craving for them.  I forgot how light, fluffy, and full of flavor they are.  The lemony mayo adds just the right amount of creaminess and zing to make all the flavors pop.  So go crazy, make some fritters, and see if you can have more restraint than I did!

Yield: 30 bite-sized fritters
Time: 30 minutes


  • 1 large zucchini, diced
  • 1/2 jalapeno, minced with seeds
  • 6 slices bacon, cooked crisp and chopped fine, reserve bacon fat for frying
  • 1 large egg
  • 1/2 cup whole milk
  • 1/8 tsp. cayenne
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 cup mayo
  • Juice of 1/2 lemon


  1. Toss zucchini, jalapeno, and bacon in a large bowl to combine.
  2. In a small bowl, lightly beat egg. Stir in milk, cayenne, salt, and pepper.  Pour over zucchini mixture and toss to coat.
  3. Add flour and baking powder to zucchini mixture and stir to combine.
  4. Heat bacon fat over medium heat.  Drop spoonfuls of zucchini mixture into bacon fat making sure to not overcrowd.  Cook for 2 minutes or until golden brown.  Flip fritters and flatten with the back of a spatula.  Cook another 2 minutes or until golden brown and cooked through.
  5. Whisk together mayo and lemon juice and serve with warm fritters.

Posted by on September 2, 2013 in Appetizers, Summer, Uncategorized


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Caprese Skewers

Caprese Skewers

How cute are these little guys?!  Everyone is well aware these days of what a caprese salad is, but there is just something so good about a tiny version of anything.  Once you get past the “cuteness-factor” these are also a bomb of goodness in your mouth.  Enjoy!

Yield: 50 skewers     Active Time: 20 minutes


  • 1 cup balsamic vinegar
  • 25 cherry or grape tomatoes, halved
  • 50 bocconcini
  • 50 fresh basil leaves, cut in half lengthwise if large
  • salt & pepper


  1. Bring balsamic vinegar up to a boil in a saucepan then lower heat to medium and simmer until it’s the consistency of very thin maple syrup, about 10 minutes. Pour into a bowl and let cool.
  2. Cut tomatoes in half. Thread a mini mozzarella cheese ball, basil leaf (fold in half if large) and a tomato half onto a tooth pick. Repeat with remaining ingredients. Sprinkle with salt & pepper, then drizzle cooled balsamic reduction on top.
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Posted by on July 24, 2013 in Appetizers, Uncategorized


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