Vegetarian Summer Rolls
makes 8
Ingredients
8 sheets of Rice paper (4" rounds or larger)
8 leaves fresh lettuce or leafy greens
Handful of fresh Vietnamese herbs (basil, mint, cilantro)
Plateful of fresh vegetables of any kind, julienne (bell peppers, carrots, celery, zucchini, cucumbers)
warm water
Deep dish large enough to fit rice paper
Directions
In a large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds.
Place wet rice paper on a plastic work surface. Make sure rice paper is completely hydrated and softened before rolling.
Once vegetables are all laid out on rice paper and then rolled, serve immediately or within 2 hours. These rolls can be covered with plastic wrap and kept in the refrigerator, but the rice paper will begin to lose moisture and harden.
Rolls can be served as whole rolls, cut in half.Serve with Plum dipping sauce.
Sweet Plum Dipping Sauce
1 cup of plum jam
1 clove of garlic, minced
2 teaspoons of ginger, minced
2 tablespoons of white vinegar
1.5 tablespoons of Asian Chili Garlic sauce
Instructions
Combine all the above ingredients and cook in a small pan on medium heat until the sauce is boiling. Remove from heat and serve.This will thicken as it sits and can be refrigerated after it cools.
Bulgogi (Korean BBQ)
Serves 4
Ingredients
1 pound of pork tenderloin, cleanded, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
Marinade (for 1 pound):
½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
1 teaspoon minced ginger
1 chopped green onion
2 tbsp soy sauce
2 tbsp brown sugar
a pinch of ground black pepper
1 tbsp toasted sesame oil
several thin slices of carrot
Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes. Serve with scallion salad, rice, or cold noodle salad.
Bibimbap Sauce:
½ cup Gochujang
2 tablespoons toasted sesame oil
2 tablespoons honey
1 teaspoon rice vinegar
2 teaspoon sesame seeds
In a small bowl, stir all ingredients together until honey has dissolved. Drizzle over pork.
Cold Sesame Noodles with Peanut Dressing
YIELDServes 4 to 6
INGREDIENTS
3 tablespoons soy sauce
2 tablespoons rice vinegar or white-wine vinegar
1/2 teaspoon dried hot red pepper flakes, or to taste
2 tablespoons firmly packed brown sugar or granulated sugar, or to taste
1/2 cup creamy peanut butter
1 tablespoon Oriental sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup chicken broth
1 pound soba noodles ,linguine or lo mein noodles
chopped scallion, toasted sesame seeds and cucumber strips for garnish
PREPARATION
In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion, sesame seeds and the cucumber.
Sweet Coconut Fried Rice
Serves 4
1 tablespoon olive oil
1 bag cooked Success Rice Boil In A Bag Jasmine Rice
1 sliced, ripe banana
1/3 cup unsalted, dry-roasted cashews
1 tsp freshly grated ginger
3 tablespoons chopped dates
1 cup light coconut milk
2 tablespoons brown sugar
1 tablespoon butter
3/4 teaspoon salt
1/2 teaspoon Madras curry powder
1 1/2 tablespoons lime juice
1 peeled, cubed ripe mango
1 tablespoon toasted, unsweetened coconut flakes
How to Make It
Cook 1 bag of Success Rice Boil In A Bag Jasmine Rice according to the directions on the box.
Heat 1 tablespoon olive oil in a saute pan over medium heat. Add 2 cups cooked rice, 1 sliced, ripe banana, 1/3 cup unsalted, dry-roasted cashews, ginger and 3 tablespoons chopped dates. Cook, stirring, for 2-3 minutes. Add 1 cup light coconut milk, 2 tablespoons brown sugar, 1 tablespoon butter, 3/4 teaspoon salt, and 1/2 teaspoon Madras curry powder. Stir well; cook 1-2 minutes. Remove from heat, stir in 1 1/2 tablespoons lime juice, and divide the mixture among four bowls. Top with cubed mango and 1 tablespoon toasted, unsweetened coconut flakes.
