Category: Appetizers

Mix in a bowl and set aside:

2 T hoisin sauce

1 T rice vinegar

1 t sesame oil

1 T soy sauce

2 T water

Heat:

1 T vegetable oil in small saucepan over medium heat.

Sauté until fragrant but not browned, about 30 seconds:

2 T fresh ginger, minced (about a 2 inch piece)

2 cloves garlic, minced

Stir in hoisin mixture and cook until flavors meld, about 2-3 minutes.

Off heat and stir in 2 T chopped fresh cilantro

Serve warm or room temperature with Fresh Vietnamese Summer Rolls.

Shopping list

hoisin sauce

rice vinegar

sesame oil

soy sauce

vegetable oil

fresh ginger

garlic

fresh cilantro

Makes 50.

This is a Thailand meets Vietnam recipe.

Soak:

2 ounces dried wood ear fungus in hot water for 20 minutes

2 ounces glass noodles

Sauté:

1 small onion until translucent.

Add one at a time:

2 cloves garlic, minced

4 ounces ground pork

1 cup julienne carrots

1 cup very finely chopped cabbage (napa or green)

Drained glass noodles

Drained wood ear fungus*

1 t salt

1 t sugar

The spring roll filling can be made 1-2 days in advance. Roll the spring rolls the same day that you are frying and eating them.

Take the spring roll wrappers out of the freezer at least an hour before you are ready to start rolling.

Roll:

Lay several small spring roll wrappers out on a table with a corner pointing towards you so it looks like a diamond. Spoon 1-2 T of the filling one inch above the lower corner of the wrappers. Brush egg white across the top corner of the wrapper. Fold the lower corner over the filling and shape into a cylinder approximately 1/2 inch by 2 inches and start rolling. Fold sides in, making sure you have a 90 degree angle at the bottom corners and finish rolling. See photos.

Stack with wax paper between layers.

Pour an inch of vegetable oil into a frying pan. Heat oil on medium-high. Fry 10 or so spring rolls at a time. When the bottom gets golden brown, turn over using chopsticks. Repeat on second side. Remove from pan and place on paper towels to absorb excess oil.

Serve with Mae Ploy Sweet Chili Sauce, available at Asian markets.

* I buy the dried wood ear fungus at my local Asian market already thinly chopped. If you get the whole ear, you will need to chop it into very thin slices after you soak it.

Shopping list

1 package small spring roll wrappers

dried wood ear fungus

glass noodles

onion

garlic

ground pork

carrots

cabbage (napa or green)

salt

sugar

1 egg white

vegetable oil for frying

Sweet Chili Sauce (Mae Ploy)

paper towels

wax paper

To make the marinate,

mix in a medium bowl:

3 T soy sauce

3 T tomato paste or sauce

1 T peanut oil

2 cloves garlic, minced

1 pinch ground black pepper

1 t ground cumin

½ t ground coriander seed

Cut 6 chicken breasts into long and skinny ½ inch thick slices (about 1 x 3 inches). Place chicken into the mixture, and stir to coat. Cover, and marinate for at least 15 minutes, but not overnight. This will make the meat too dark.

To make the sauce,

heat 1 T peanut oil in a saucepan over medium heat and sauté:

¼ cup minced onion and

1 clove minced garlic until lightly browned.

Mix in:

1 cup water

½ cup chunky peanut butter

2 T soy sauce

2 T sugar.

Cook and stir until well blended. Remove from heat, mix in:

1 T lemon juice and set aside.

To grill the chicken:

preheat the grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear.

Serve with the Peanut Sauce.

Shopping list

6 chicken breasts

soy sauce

tomato paste or sauce

veg oil

garlic

black pepper

cumin

onion

garlic

chunky peanut butter

soy sauce

sugar

lemon

skewers