Summer Rolls w/ Kimchi Fried Rice
Ready in 25 Minutes | Pescatarian | For the best experience, please skim through the steps before you start cooking.
IN YOUR BOX
shrimp (Seattle Fish Co.)
sesame oil (Ka Me)
veggie filling (organic broccoli slaw, carrots, green onion)
rice paper rounds
chopped green onion
local organic bean sprouts (Chloro Fields)
jasmine rice blend (InHarvest)
diced white onion
Vietnamese sauce (Happy Food Co.)
local Asian ginger BBQ sauce (Just Enough Heat)
low sodium soy sauce
FROM YOUR KITCHEN
3 small bowls
small saucepan with lid
1. PREPARE THE SUMMER ROLL FILLING
RINSE and drain shrimp under cold water in colander.
HEAT 1/3 of the sesame oil in a medium skillet over medium heat.
ADD shrimp and cook 3-5 minutes or until shrimp turns pink. Remove from heat and place cooked shrimp in a small bowl.
HEAT another 1/3 of the sesame oil over medium heat in same skillet.
ADD soba noodles and sauté until softened and oil is absorbed, a few minutes. Remove from heat and place sautéed noodles in another small bowl.
2. LET’S GET ROLLING!
CLEAR a surface to work and place the veggie filling into a medium bowl and mix it all up. Pour mint leaves into a small bowl.
FILL large bowl with hot water. One at a time, submerge rice paper rounds in hot water to soften. (Replace water as needed when it begins to cool).
LAY softened rice paper on work surface and layer with summer roll ingredients (be careful not to overfill): bibb lettuce (stalk or core removed), 2 cooked shrimp, sautéed soba noodles, bean sprouts, veggie filling and 2 mint leaves.
WRAP rice paper like a burrito, folding both edges in and rolling over ingredients tightly (see diagram). Place summer roll on platter. Make remaining summer rolls (16 total).
COVER summer rolls with plastic wrap until ready to serve.
3. MAKE THE KIMCHI FRIED RICE
BOIL 1 cup of water in small saucepan. Add jasmine rice blend, cover with lid and turn heat to low. Cook rice until water is absorbed, about 7-9 minutes.
MELT butter balls in same skillet over medium-high heat.
ADD white onion and sauté until sizzling.
ADD kimchi and cook about 5 minutes.
ADD cooked rice, remaining sesame oil and egg, stirring until egg is scrambled. Remove from heat.
4. SERVE & ENJOY!
SERVE summer rolls with kimchi fried rice, along with Vietnamese sauce, Asian ginger BBQ sauce and soy sauce, if desired.
★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.
Wine: Martín Códax Albariño (Spain)
A dry and refreshing, full-bodied wine with flavors of ripe apples, peach, apricot, melon, grapefruit and lemon zest melded perfectly together with a bright minerality.
Beer: Boulevard KC Pils
This full-flavored American lager is 100% malt and unpasteurized with real hop character. It’s the taste of tradition.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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