Fresh Spring Rolls

These were super fun and easy to make and the salad is just like what you get in most Sushi restaurants. Yum! Nicole also had special Japanese deserts for us that were bite sized and delish!

Fresh Rolls

Spring roll skin (in the Asian aisle of Safeway, not the refrigerated section)

Mandarin oranges

1 carrot

Sweet Chili sauce-  

Hoisin sauce -

Cilantro

yellow and red bell pepper

1.5 lb ground turkey  

Peanut Sauce

            3 ounces roasted, salted peanuts

            2 tablespoons canola oil

            1 tablespoon Asian (toasted) sesame oil

            1 teaspoon hot chili oil

            2 tablespoons soy sauce

            4 teaspoons fresh lime juice

            1 tablespoon white sugar, or to taste

            1 teaspoon Asian chili garlic sauce, or to taste

            Food processor (does anyone have a portable food processor they can bring..if not we can try my blender)

Directions

1.              Preheat an oven to 350 degrees F (175 degrees C).

2.              Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.

3.              Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

Asian Cucumber Salad

            1/3 cup distilled white vinegar

            1/3 cup white sugar

            1/2 teaspoon ground coriander

            1/2 teaspoon crushed red pepper flakes

            1/2 teaspoon salt

            2 pounds cucumbers - halved, seeded, and sliced -

            1/2 cup finely chopped red onion

            2 roma (plum) tomatoes, chopped -

            2 tablespoons chopped fresh cilantro

            2 tablespoons chopped fresh mint -

            1/4 cup chopped roasted peanuts

Directions

1.              Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.  (We’ll start with this but I think we’ll be fine if it doesn’t chill for the whole hour).

2.              Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

EGG ROLLS!

This menu had yardlong beans and noodles too, but I only can find the recipe for the egg rolls. They were one of my favorites so just go with it!

EGG ROLLS

Ingredients

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.