Spring Rolls and Dog Toppers

In another edition of cooking for people and dogs, let’s make shrimp spring rolls!

Shrimp & Tofu Spring Roll Recipe:

20 Medium to Large Shell On Shrimp

1 pack of Firm or Medium Firm Tofu

1 lb sliced shiitake mushrooms

1 large carrot cut into matchsticks

1/4 Head of red cabbage shredded

1/2 cup of loosely packed herbs, washed and dried-mint, cilantro, shiso, or a combination of all

1 Tablespoon grated ginger

1 Teaspoon grated garlic

Splash of mirin

Soy sauce

Splash of Rice Vinegar

Directions for Spring Roll:

Preheat oven to 425 F. Drizzle olive oil, salt and pepper onto sliced shiitake mushrooms. Bake for 15 minutes or until nice and roasted.
Dry tofu-pour out water, pat dry with clean towel or paper towels, once dried, slice into strips, season with soy sauce, ginger, garlic, mirin, sesame seeds
Peel and devein shrimp, kitchen scissors makes this process pretty painless. Drizzle shrimp with olive oil, salt and pepper and sauté in a hot pan until cooked. Keep shrimp shells for dog toppers-see below.
Wet rice paper in a bowl of lukewarm water. Add fillings to taste and wrap.
These spring rolls are very versatile and can be filled with a variety of vegetables and proteins. The only tip is make sure the vegetables and proteins are cut small enough to fit in the wrapper to roll.

Dipping sauce: soy sauce, rice vinegar, and small amount of chili oil or other favorite dipping sauce

Dog Toppers

Add shrimp shells into a pot and enough water to just cover the shells
Add 1-2 chopped raw shiitake mushrooms and ½ a chopped carrot
Bring to a boil and them simmer broth for 10-15 minutes
Strain shells, shiitake, and carrots out of liquid
Put the mushrooms and carrots as is into dog’s food
Spread shrimp shells onto a cookie sheet and bake for 400 degrees for 15 minutes
Let cool then grind in a food processor
Keep shell “powder” in a jar in the refrigerator and sprinkle as a topper
Keep broth in jar and add to food for extra flavor and hydration

Dog Friendly North Lake Tahoe