This is also called “Summer Rolls”. Our family loves to order these when we eat at Vietnamese restaurants. These are great appetizers for parties or even as a light meal especially in the summer. You can buy most of the ingredients in your local asian market.

Ingredients:
Dry Spring Roll wrappers
Hot Water in a dish
Lettuce
Jicama (cut into strips)
Cilantro Leaves
Onion Leaves
Rice noodles (boiled)
Shrimp (boiled, de-veined, sliced in halves)
Dipping Sauce (you can use peanut dipping sauce or pre-made fish sauce for dipping – from the Asian market)

Directions:
Soak your spring roll wrapper in the hot water.
Lay wet spring roll wrapper in a plate.
Place a piece of lettuce in the bottom portion of the wrapper.
Add jicama or you can use bean sprouts and carrots (sliced) instead.
Add cilantro leaves and (sliced) onion leaves. If you like mint leaves, you can add some too.
Add boiled rice noodles.
Add shrimp. Some people add boiled pork which is sliced thinly before you add the shrimp.
Wrap your filling. You may need to watch the video a few times to see how I wrap it.
Continue assembling more spring rolls. Serve and dip in your choice of dipping sauce. Enjoy!

Ingredients:
1/2 cup of soy sauce
4 tbsp. brown sugar
1 1/2 tbsp. of cooking oil (you can also use sesame oil if you want)
1 tsp. of ground corriander
1 tsp. of ground cumin
6 pieces of chicken breast (sliced into 1 inch strips)
4 tbsp. peanut butter
salt and pepper (to taste)
16-32 skewers (depending on how many chicken strips you are placing in each skewer)

Directions:
Mix first 5 ingredients and put aside. This will be used to marinate your chicken – it will also be used to make the dipping sauce. Marinate the chicken on the sauce for at least 30 minutes. Soak your skewers in water while your chicken is in the soy sauce mixture. Soaking the skewers in water will prevent it from burning while you cook your chicken. After 30 minutes, place the chicken in the skewers. If you are serving it as appetizers, you can place just one chicken strip on the skewer, otherwise, place 2 chicken strips on the skewer. Pre-heat your grill. When grill is hot enough, place your chicken in the grill and cook until ready. If you DO NOT want to use skewers, you can marinate a whole chicken breast and grill it that way – you may want to soak it longer though.

To make dipping sauce, place the remaining marinade in a pot or sauce pan in medium high heat. Boil the sauce and to it add your peanut butter. Use a whisk to mix the peanut butter into the sauce until nice and smooth. You can add salt and pepper to season the dipping sauce. Serve the sauce with the grilled chicken.

You can use cubed beef instead of chicken if you wish and marinate and cook them the same way. If you use beef, your dipping sauce will be slightly darker. Enjoy!

Great for parties or for snacking. It may take you a while to assemble the egg rolls before you fry them but it is all worth while.
This is how I make eggrolls at home. This is very popular in any asian home especially during parties and potlucks. It’s very addicting!

Ingredients:
1 1/2 lb. ground pork or ground chicken/turkey
2 carrots (chopped)
1 small onion (chopped)
1 egg
2 heaping tablespoons flour
Springroll Seasoning Mix (You can buy in asian market or asian section of your local grocery store) If you can’t find any … you can use salt and pepper for seasoning
Eggroll/Springroll Wrappers
1 small bowl filled with water (will be your glue to seal eggrolls)
2 teaspoons of flour (in a bowl)
Vegetable or canola oil to fry your eggrolls
Sweet and Sour Sauce for dipping (can be found in asian store or your local grocery store)

Directions:
Mix all the ingredients together in a bowl – this will be your filling.
Thaw your eggroll wrapper.
Separate your wrappers.
For each wrapper, use one tablespoon of filling.
Wrap your eggrolls – watch the video on how I wrap them up.
Cut eggrolls in half and dip cut end on flour and then deep fry. (this is to prevent filling from spilling out of eggroll)
Fry until golden brown.
Remove from oil and let them stand on one end on a paper towel lined container.
When cooked, you can dip in sweet and sour sauce – ENJOY!

Tips:
Make sure to make them rest standing up to drain oil to one end and into the paper towel. This will keep it crunchy.
To heat up eggrolls, you can stick in oven at 350 degrees for 5-10 minutes.