Sounds like I'm channeling you.

I'm sure you remember this is recipe that Jessy used at Canny Camp:

Thai Fresh Spring Rolls

To create Thai peanut dipping sauce from scratch, place the following ingredients in a blender or food processor:
⢠1 cup dry roasted peanuts
⢠1/3 cup water
⢠1/2 tsp. dark soy sauce
⢠2 tsp. sesame oil
⢠2 Tbsp. brown sugar
⢠2 Tbsp. fish sauce
⢠1/2 tsp. tamarind paste
⢠1 tsp. chili sauce

INGREDIENTS:
⢠1 package dried rice rolls i.e. rice paper
⢠1 cup cooked chicken, sliced or cut into bite-size pieces, and tossed in 2-3 Tbsp. fish sauce
⢠1 cup fresh coriander leaves
⢠1 cup fresh sweet basil, roughly chopped if leaves are large
⢠1/2 large cucumber, sliced into matchstick-like pieces
⢠1 carrot, grated
⢠1 cup fresh bean sprouts
Except for the rice rolls, place each of the above ingredients in a separate bowl and set aside.
Fill a large bowl half full of hot water (but not scalding, as you will have to dip your fingers in it). Place bowl and wrappers on a clean working surface.
On top of the chicken and cucumber, add a little carrot, fresh coriander, basil, and bean sprouts.

This is what I'm making tonight:

Asian Lettuce Wraps

Yields: 4 servings
"Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions - with a bit of crunch from diced water chestnuts - is gently folded into fresh lettuce leaves to be eaten burrito style. Delicious and great for entertaining or family style meals."

INGREDIENTS:
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef or pork
1 tablespoon peanut oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce 1 tablespoon rice wine vinegar
Asian chile pepper sauce
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
1/3 cup chopped peanuts
DIRECTIONS:
1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes. OR USE Thai chili dipping sauce
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Sprinkle with ground peanuts. Wrap the lettuce around the meat like a burrito, and enjoy!

Cathy, I wasn't able to attend canny camp. :((

Thanks for the recipes.

Nancy

That's right!! Sorry, it was the Beefcake and Babes that you attended--both at Sherry's house.

I will make another sushi next week, just for you.

I will be in the area where there is a fine Japanese store. I will get my fish there.

dcarch

No favorite recipes, although I do like sushi regularly. Actually, I've been wanting sesame chicken for a long time, and you just reminded me that's there's a relatively new Thai/Vietnamese/Japanese/Chinese restaurant on Leonard West of the Beltline...

Annie

Here are some favorite sauces:

Asia Sauce

2 TB peanut oil
2 cloves garlic, minced
3 green onions, minced
1/3 cup catsup
3 TB so sauce
1/4 cup red wine vinegar
1/4 cup brown sugar, packed

Heat oil in saucepan; saute garlic and onion for 3 minutes. Add rest of ingredients. Stir well to combine, Heat over low.

A good dipping sauce for dim sum, spring rolls, chicken wings, or chicken nuggets.
Source: Burton Stove Top Grill

Nuoc Mam

1/4 cup rice vinegar
2 TB sugar
1/4 cup fish sauce
1/2 cup water
4 cloves garlic, minced
hot pepper flakes and finely grated carrot shreds

Mix all, let sit. Serve with fried spring rolls, pot stickers, and dim sum.

Oriental Dipping Sauces

A.
1 1/2 TB soy sauce
3 TB milk rice vinegar
2 TB grated ginger root
1 TB sesame oil

Mix all together; let sit for flavors to blend.

B.
2 green onions, minced
1/4 t. grated ginger root
dash sugar
2 TB light soy sauce
1 TB rice vinegar
1 t. sesame oil
dash hot sauce, Sriracha

Mix all together; let sit for flavors to blend.

Steamed Chinese Dumplings

1 8 oz. can bamboo shoots, drained
4 green onions
1/2 lb. lean ground pork
1/2 t. grated fresh ginger root
1 t. salt
1 egg white
2 t. soy sauce
20 fresh wonton skins

Finely chop the bamboo shoots and green onion. In a bowl, combine shoots, onion, pork, ginger, salt, egg white and soy sauce.

Work with only a few wonton skins at a time, keeping the rest covered with a damp towel or plastic wrap.

Place a heaping teaspoon of the filling on one wonton skin. Bring sides of wonton up around the filling, squeeze together so it looks like a pouch.

To cook, arrange dumplings on fresh lettuce or cabbage leaves or on squares of waxed paper - making sure dumplings are slightly apart and are not touching. Steam, covered over boiling water for 20 minutes.

Arrange on a platter. Serve with dipping sauces.

Source: The Book of Appetizers by June Budgen, HP Books.

Here is one I tried from the Japanese Redneck blog:

Easy Egg Roll Recipe
1 16 oz. bag of coleslaw cabbage mix
1 16 oz. pkg. of regular sausage
1 pkg. of egg roll wrappers
Oil for frying

Brown sausage in a skillet. Do not drain drippings from skillet. Add cabbage mix to skillet and cook until cabbage is tender.

Follow directions on back of egg roll wrappers for folding the egg rolls. Fry in the oil until brown.

Quite good and certainly easy!
Teresa

All these recipes sound good...not sure where to start!

I'll be cooking Asian inspired meals for quite awhile.

Nancy

Teresa, Did you have to egg wash the Egg Rolls before frying? Did you deep or pan fry?

Thanks

No to the egg wash, Cathy, and pan fried, not deep. I don't do deep frying (even though I have a Fry Daddy) very often. I don't think I've ever egg washed egg rolls. I do use a slurry of cornstarch and water to seal the rolls. And I let them sit on a rack for a few minutes before frying them so the slurry has time to dry. Less splatters of hot oil when you put them in the pan.

Great! Thanks for responding. I just watched a FoodNetwork episode where the chef made a big deal out of egg washing to seal them.