Tag Archives: kelp noodles

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls | stupideasypaleo.com The other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

Prep time: 45 min     Cook time:  10 min    Makes: 6 full rolls

Ingredients for Paleo Fresh Spring Rolls

  • 1 large bunch of collard greens (you need one whole leaf per roll)
  • 6-7 medium-sized raw shrimp (about 1/4 pound)
  • 1 carrot, thinly sliced
  • 1/2 a cucumber, seeds removed and thinly sliced
  • 2 green onions, dark green tops removed and thinly sliced
  • 1 bunch of fresh mint, basil or cilantro leaves
  • 1 package kelp noodles (you’ll use about half), optional
  • 1/4 cup of Umami Mayo for dipping, optional

Directions for Paleo Fresh Spring Rolls

  1. You’ll need to blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in the boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside. Paleo Fresh Spring Rolls | stupideasypaleo.com
  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.
  3. Rinse and drain the kelp noodles. Set aside.
  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved. Paleo Fresh Spring Rolls | stupideasypaleo.com
  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better. Paleo Fresh Spring Rolls | stupideasypaleo.com
  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf. Paleo Fresh Spring Rolls | stupideasypaleo.com Next, put a small amount of kelp noodles (a little less than a 1/4 cup worked for me). Paleo Fresh Spring Rolls | stupideasypaleo.com On top of that put a few mint leaves, and two or three slices EACH of carrot, cucumber and green onion. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com
  7. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com Once you’ve rolled over once, fold in the sides and then finish rolling all way down. Paleo Fresh Spring Rolls | stupideasypaleo.com
  8. Repeat with the remaining ingredients.
  9. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired. Paleo Fresh Spring Rolls | stupideasypaleo.com

 

Grass-Fed Sirloin with Kelp Noodle Stir-Fry

Grass-Fed Sirloin with Kelp Noodle Stir-Fry | stupideasypaleo.com This week I had the chance to finally visit Homegrown Meats in La Jolla, CA and peruse their selection of awesome, locally-grown and grass-fed beef. Along with some homemade duck sausages, chorizo, veal liver, and a flank steak, a crazy-delicious looking “baseball-cut” sirloin steak made it into my bag. Even though I’ve had grass-fed steaks before (mostly from Whole Foods), I have to say…this steak was far and above superior. Simply put…the best steak I’ve ever eaten. Amazingly, I paid about $11/lb compared to the $9/lb that our local supermarket charges for grain-fed New York Strip.

I pan-seared it and finished it in the oven to a nice medium/medium-rare and paired it with a simple kelp noodle stir-fry. Bottom line: seek out a local butcher in your area. Invest in some nice quality grass-fed beef (click here for a great post about the advantages of grass-fed) and simply enjoy.

Ingredients for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

For the Steak

  • Grass-fed sirloin steak
  • Salt and pepper
  • Trader Joe’s South American Smoke Seasoning (or if not available, use powdered smoked paprika or seasoning of choice)

For the Kelp Noodles

  • 1 package kelp “noodles”, rinsed (found at Whole Foods or other health-food store)
  • 2 garlic cloves, minced
  • 2 tbsp coconut aminos
  • Handful of fresh chopped chives or green onion
  • Coconut oil
  • Sesame oil (for garnish)
  • Sriracha or other hot sauce

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Directions for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

1. Preheat oven to 400 degrees.

2.  Remove steak from refrigerator at least 15 minutes prior to cooking so it warms up before cooking. Grill or sear/bake the steak.

3. For sear/bake: Heat a medium-sized cast iron skillet on high heat. Season steak and sear both sides for 3-4 minutes until a nice brown crust forms. Transfer skillet to the oven and bake for approximately another 8 minutes. Cooking time will vary depending on your desired done-ness and oven strength. Allow meat to rest for at least 5 min before slicing.

4. In the same skillet you cooked the steak: heat coconut oil. Sauté noodles until they soften (~5 min).

5. Add in garlic, chives, and  coconut aminos and sauté 30 more seconds.

6. Remove from heat and garnish with a drizzle of sesame oil.

7. Serve steak slices over noodles and top with sriracha or hot sauce if desired.