Chinese Food - Peking Duck Recipe
By Liz Canham
Ingredients
1 3.5 - 4 lb duck (fresh or frozen)
2 pints water
3 tbsp dark soy sauce
3 tbsp honey
5 fl oz rice wine (you can use dry sherry)
1 lemon
To serve:
8 - 12 Chinese Pancakes
4 - 6 tbsp hoisin sauce
16 - 24 spring onions (cut into thin slivers lengthwise or into brushes)
In China, ducks are specially raised on a diet of soybeans, maize, sorghum and barley for just six weeks, when they are ready for cooking.
Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.
Rinse and dry the duck thoroughly, blotting with kitchen paper.
Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.
Roast the duck on a rack over a roasting tin in which you have water to a depth of about two inches (this stops the
fat splashing), in a pre-heated oven 475ºF, 240ºC, Gas 9 for 15 minutes. Turn the oven temperature down to 350ºF, 180ºC, Gas 4 and continue cooking for 1 hour, 10 minutes.
Let the duck rest for about fifteen minutes before serving. You can carve the meat and skin into pieces using a knife or cleaver or you can shred it with a spoon and fork.
Serve the duck with warmed Chinese pancakes, spring onions and hoisin sauce.
Each diner takes a pancake, spreads on a little hoisin sauce then tops that with some meat and crispy skin followed by a spring onion brush or some strips of spring onion. The pancake and contents are then rolled up into a tube and eaten either with one’s fingers or with chopsticks.
Even this simple version of the classic Peking Duck makes a very special dinner party dish, fit for an Emperor.
Liz Canham is a writer and a lover of Asian food. To learn more about Chinese food click here and visit Asian Food and Cookery.
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Big Mama’s Soulful Jambalaya & Hot Water Corn Bread
1 pound diced chicken breast
1 pound smoked sausage
3 large chopped onions
2 bell (green) peppers, chopped
1 chopped celery stalk
1 (6 ounce) can stewed or diced tomatoes OR 2 fresh tomatoes and 1 green Chile
1 (6 ounce) can tomato sauce or puree
1 clove garlic, minced
3 ¼ cups water
2 cups white rice, rinsed
3 green onions, chopped
Seasoning salt and black pepper to taste
1 pound shrimp, peeled and de-veined
½ teaspoon seafood seasoning
1 tablespoon Creole seasoning
1 tablespoon crushed red pepper, optional
Cook chicken breast and sausage in a skillet with about 1 tablespoon olive oil for 15 minutes. Drain. Put chicken and sausage into large pot on medium heat. Add to chicken mixture–onions, bell peppers, celery, tomatoes, tomato sauce, and garlic. Mix well. Bring to a boil.
Add water, rice, green onions, salt, and pepper. Cook on medium heat until rice is almost done, then add shrimp, seafood seasoning, Creole seasoning, and red pepper. Continue cooking until rice is done stirring occasionally. Yield 10 to 12 servings.
Big Mama’s Hot Water Corn Bread
2 cups self-rising white or yellow cornmeal
2 tablespoons flour
1 egg
2 tablespoons sugar, (optional)
1 - ½ cups hot water
Vegetable oil
Combine cornmeal, flour, egg, sugar, and hot water in large bowl. Heat vegetable oil in skillet until hot. Place about 2 heaping teaspoons of cornmeal mixture for each bread patty in skillet. Fry in hot oil over medium heat until light brown on both sides, about 3 to 5 minutes. Cool patties on paper towels. Yield: 10
TIP: Make sure the water is boiling hot and not lukewarm–its makes better bread.
Cassandra Harrell is an avid soul food lover. She recently owned a soul food restaurant and catering service and is editor of Soul Food Lover’s Newsletter. She has created a great website Soul Food Advisor.com where you can find great family soul food recipes and homemade desserts.
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Garlic Shrimp Pasta Recipe
Serves 4
Ingredients
- 1 Pound thin spaghetti(or whatever long pasta you like!)
- 1 lb medium shrimp(or shrimps as my mother might say), cleaned and deveined
- 1/4 cup extra virgin olive oil
- 1/2 cup butter
- 1 cup dry white wine
- 3-4 large cloves of garlic, finely chopped
- 1/4 cup of fresh parsley, coarsely chopped
- salt & black pepper, to taste
Put on large pot of water on the stove and turn up the heat! While you are waiting for the pasta water to boil you can start to prepare your skillet with the oil you’ll cook the shrimp in. When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.
In the meantime, heat the oil in the skillet. Throw in the chopped up garlic and let it simmer for about a minute. Then add the shrimp, seasoning it with a dash of salt and pepper. It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.
Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don’t forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)
Reduce the wine and butter mixture until it has reduced to about half the original amount. Return the shrimp to the pan and let reheat. In the meantime, drain the pasta - but reserve about a cup of the water in the pot! If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there. If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.
Garnish the pasta with a few sprigs of additional parsley and offer your guests some grated cheese to top it off. Rest assured, this garlic shrimp pasta recipe is sure to be a hit!
http://www.tasty-italian-cooking.com
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Chinese Fried Rice - How to Make Fried Rice
By KC Kudra
Chinese fried rice is one of the most popular dishes ordered from Chinese takeout restaurants and a lot of people wonder how to get the great flavor and texture of this amazing dish. If you enjoy making fried recipes like a southern fried chicken recipe or chicken fried steak, you will enjoy making this tasty Chinese dish. Fried rice is so simple to make and it is the perfect accompaniment to any Chinese meat, fish, or chicken dish.
This recipe is a great way to combine leftovers. Using leftovers means there are infinite possibilities if you want to make something really flavorful and different countries have their own versions of this dish. Indonesian fried rice is different from the Thai style dish, for example.
Cooking Tips for This Delicious Dish
Use steamed or boiled white rice to make this dish. The key to a good dish is to use chilled rice. If you use it freshly cooked, it will not taste authentic or have a good texture. Chilling it overnight gets rid of excess moisture and makes the grains firm and therefore easier to separate. Cooking with fresh grains means you will get mushy results. If you do not have a whole day, make sure it can cool for a few hours somewhere cool before you use it.
The wok has to be very hot so the soy sauce gives flavor to the dish, rather than making it soggy. Also, a layer of oil in a hot wok will dance around and create a nonstick coating. If the wok is not sufficiently hot, the contents will stick to it.
You can use any leftovers you want in this recipe. What about some leftover bacon or ham from breakfast, some chopped chicken from yesterday’s dinner or some leftover carrots? Do not use anything too wet or in a sauce, else the dish will go mushy. Garlic, ginger, and salt are good seasonings and you can also add some chili powder to spice the dish up.
The Recipe - Step by Step
This basic fried rice recipe can be modified, as you like. If you are going to add more ingredients to it, you should use three eggs instead of two. This recipe serves four to six people as a side dish. Feel free to add chili powder, ginger, garlic or anything else you fancy.
What you will need:
- 4 cups cold cooked rice
- 1 finely chopped green onion
- 4 tablespoons cooking oil
- 2 tablespoons oyster sauce or soy sauce
- Salt and pepper, to taste
- 2 eggs
How to make it:
Beat the eggs with some salt and pepper. Heat half the oil in a wok, and then add the eggs. Cook them, stirring all the time, until they are scrambled but still wet. Take out the eggs and wipe out the pan with paper towels.
Add the rest of the oil and stir fry the rice for a few minutes. Use a wooden spoon or a pair of chopsticks to stir the grains and separate them. Stir in the oyster sauce or soy sauce, and then add the eggs back in the pan. Mix well and stir in the green onion. Adjust the seasonings and serve hot.
Fried chicken is another example of something you can make in your wok. A pan fried chicken recipe makes a change from deep fried chicken and the whole family will enjoy this mouthwatering treat.
SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken
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Bucatini All’Amatriciana - Italian Recipe
A traditional Italian dish: Bucatini is a tube noodle a little thicker than spaghetti. I frequently use penne in place of bucatini. Amatriciana is a classic Italian sauce that comes from the town of Amatrice, Italy. It is considered a Roman dish (i.e., origins in the city of Rome, not the Roman Empire), because many migrated from Amatrice to Rome in the early 1800s and brought the recipe with them. It is usually made with pancetta. Many American versions substitute traditional bacon for pancetta, but it is just not the same. I highly recommend using pancetta. I might also add that the traditional sauce does not contain mushrooms. I have also made some other subtle changes to what one might consider the traditional sauce. I hope you enjoy.
Ingredients (serves 8):
- 8 tablespoons - extra virgin olive oil
- 2 - large onions, chopped
- 1/2 pound - pancetta, diced
- 1 pound - button mushrooms, sliced
- 4 cloves - garlic, minced
- 3 14.5-ounce cans - diced tomatoes (I like Hunt’s brand)
- Salt and pepper to taste
- 1/4 teaspoon - red pepper flakes
- 2 tablespoons - tomato paste
- 1/4 cup - dry white wine (e.g., chardonnay)
- 1 pound - bucatini or penne pasta
- 1/2 cup - fresh Italian parsley, chopped
- Parmesan cheese, freshly grated to taste
Preparation:
In a large heavy frying pan, heat the oil over medium-high, add the onions, and cook until soft. Add the pancetta and mushrooms and cook until the mushrooms have lost most of their water. Add the garlic and cook an additional minute.
Add the tomatoes, salt and pepper, pepper flakes, tomato paste, and wine and simmer on medium low for 30 minutes.
Meanwhile, cook the pasta in boiling water for about 10 minutes (less if you like it al dente). Drain the pasta well and mix with the sauce and parsley.
Serve and top with Parmesan cheese. Bon appetit.
Jack Botticelli.
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Mediterranean Tapenade - Italian Recipe
What is tapenade?
The origins of tapenade
Tapenade originates in southern France (Provence) on the Mediterranean about 150 miles from the Italian border and is a huge favorite in Italy. The name comes from the Provencal word tapeno meaning caper. It is sometimes referred to as an olive paste and many chefs consider it a gourmet condiment. It is always a hit at any social occasion I have. It goes best on Italian flat bread or crostini, but it can be eaten with or on pita bread. I have tried a lot of variations on the theme and finally arrived at my favorite mixture of these delicious ingredients. It is also a healthy dish and incredibly easy to whip up.
Ingredients (8 people):
- 4 garlic gloves peeled and diced
- 1/2 lemon juice from the lemon
- 1.5 tablespoons capers - drained (Bella is a good brand)
- 6 tablespoons extra virgin olive oil
- 1/2 pound parmesan cheese - imported is the best if you can afford it
- 6 anchovy filets from can
- 1 cup fresh basil
- 1 - 6 oz bottle Kalamata olives (Vigo is a good brand) - pour brine off and take pits out
Mixing
Just throw all the ingredients in a blender, chill and serve with flat bread, pita or crostini. If you want to live on the wild side and you know you will not be serving to children, add a small amount of cognac to see if you enjoy it more. If you want to experiment with other ingredients here are some suggestions: mustard (Dijon), red wine vinegar, brandy, artichokes, portabella mushrooms, sun dried tomatoes, or green olives. Tapenade can also be used as a stuffing in meat or fish, mixed with pasta, on a baked potato or in a sandwich.
Tapenade butter
You can make tapenade butter by mixing the above recipe with butter (start with 8 tablespoons and keep adding to get the consistency you want). Tapenade butter is fantastic under the skin of a chicken while roasting or as a meat garnish. You can also form the tapenade butter into a stick, by wrapping it in cellophane and chilling so that it can be cut into slices.
Jack Botticelli
You can see the article images and read more Italian recipes here
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The Best Japanese Chicken Recipe
By KC Kudra
Chicken stir fry is a classic chicken dish and you can make a Chinese stir fry, a Japanese stir fry or even a Thai style chicken recipes. The ingredients for each of these would be different, of course.
If you are making a Chinese chicken stir-fry recipe you might like to use a readymade Chinese sauce. A lot of these can be added to your stir fried chicken strips and vegetables when everything is done, then just heated up for a minute or so.
Different Types of Stir Fry Recipes
Japanese stir fries tend to be more savory and less sweet and sticky than their Chinese counterparts and Thai stir fries often feature aromatic herbs like cilantro or basil and strong flavors such as fish sauce, coconut, chilies or lime.
Chicken is a wonderful meat to stir fry. Not only does it come out soft and delicious but you can tell when it is done because it goes white rather than pink and chicken is so soft flavored that you can combine it with any other ingredients you want to make the perfect meal.
There are many stir-fry recipes and you can even create your own. Chop some vegetables into similar sized pieces and stir fry them until they are tender. Add some fish or meat and cook it until it is done, then add a ready made stir fry sauce or make your own.
You can use soy sauce, teriyaki sauce, lime juice, green Thai chili paste and coconut milk or any other combination of flavors to make the perfect sauce for your homemade stir fry. Be bold and creative and you might come up with a brand new recipe for chicken stir fry.
Recipe for Japanese Donburi
This recipe serves four people. The chicken combines beautifully with the spinach, ginger, onion, broth and other flavors and this tasty Japanese chicken recipe is a nice dish to make for either an appetizer or an entree. Serve it with rice or noodles, as you like.
You will need:
- 1/2 lb boneless, skinless chicken breast
- 1 onion, sliced thinly
- 2 teaspoons vegetable oil
- 3 eggs
- 6 oz spinach leaves
- 4 teaspoons white sugar
- 1 cup chicken broth
- 2 tablespoons minced fresh ginger
- 1/4 cup soy sauce
How to make it:
Rinse the chicken breast and cut it in to 1/4 inch strips. Stir the ginger, onion and oil together in a skillet over a medium heat for a couple of minutes or until the onion is golden brown. Add the sugar, soy sauce and chicken broth and then the chicken strips. Bring the mixture to a boil.
Add the spinach and then cover the skillet. Cook until the spinach wilts. This will only take a minute. Beat the eggs in a small bowl. Turn the heat down to low then add the eggs to the skillet. Cover and cook for a couple of minutes or until the eggs are done. Serve the Japanese chicken stir fry with rice or noodles.
If you are looking for an easy but flavorful chicken breast recipe? You might like to consider making something like a chicken stir fry for your family. Not only are stir fries healthy because they contain a variety of vegetables but they are rich in flavor and very satisfying to eat.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.
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Grilled Mediterranean-Style Pizza With Sausage, Tomato, and Feta Cheese
By Tom Lingle
Grilling gives pizza that smoky flavor common with pizza baked in brick or wood fired ovens. There mild and hot varieties of Italian sausage, as well as those that are sweeter in flavor. Choose the variety that suits you and your diners’ tastes. The direct grill method is called for in this recipe for both the Italian sausage and the pizza. Direct grilling means to grill directly over the heat source, whether gas, charcoal or wood, as opposed the indirect method where the food is place on an area of the grill rack not directly over the heat.
You could certainly use a homemade pizza dough recipe for this recipe. Once the dough has risen and been shaped into pizza rounds, place the individual rounds directly over the heat for up to 3 minutes, allowing the bottom of the dough to firm and crisp. Remove the rounds from the heat, and flip so the side that has been grilled is facing up. Brush the top with olive oil, and proceed with topping the pizza. Return to the grill for 3-5 minutes, until ingredients are heated through and dough has firmed and crisped on the bottom.
Cooks Notes: If you are using a meat thermometer look for an internal temperature that reaches 165 degrees F.
Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese
Ingredients:
1 (16 ounces) package Italian Sausage
1 (14 ounce) Pre-Baked Pizza Crust
2 tablespoons Garlic Flavored Extra Virgin Olive Oil
2/3 cup Pizza Sauce
1 cup shredded Italian Cheese Blend
1/2 cup crumbled Feta Cheese
1 Vine-Ripened Tomato, sliced very thin
1-1/2 teaspoons Dried Oregano
1 cup Fresh Basil, chopped
Preparations:
1. Preheat gas or charcoal grill to medium high heat.
2. Place Italian sausages on an oiled grill rack set 4 to 5 inches over the heat.
3. Grill, using the direct grill method, turning individual sausages occasionally with tongs.
4. Continue cooking the sausages until well browned and cooked through, about 7 to 9 minutes.
5. Cool slightly and cut into 1/4 to 1/2-inch thick slices.
6. Brush both sides of the ready-made pizza crust with olive oil.
7. Gently place the ready-made crust, top-side down on grill rack.
8. Grill for 2 to 3 minutes over direct heat until crust is warm. Flip crust.
9. Quickly spread pizza sauce on over topside of pizza crust.
10. Arrange sliced sausage and tomato slices on top of crust. Sprinkle with crumbled with Italian Blend and Feta cheeses, and dried oregano.
11. Grill over direct medium-high heat. Close or cover grill with lid.
12. Grill 5 to 10 minutes or until toppings are warm and cheese has melted.
13. Remove from grill and garnish with fresh basil.
Head over to http://www.PizzaRecipes.com and try one of our delicious authentic pizza recipes, or choose a contemporary or international pizza recipe from our constantly growing selection of the best pizzas that can be made at home.
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For The Love Of Italian Food – Pasta And Cauliflower Recipe
Mangia! Mangia! I just can’t get enough of the great taste of Italian foods. Italian pasta, pizza, pork, beef and seafood recipes are much a part of my everyday life.
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
I hope this recipe makes many memories for your family and friends.
Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.
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Vietnamese Spring Rolls Recipe (Goi Cuon)
By Bryan Vu
This Goi Cuon recipe or Traditional Vietnamese Spring Roll recipe took a lot longer than I expected, but I learned a lot during making the rolls. These healthy rolls are full of fresh vegetables and lean meat, so eat up!
Made from just rice and water, the neutral banh trang (rice paper) could be easily used in a variety of ways. At one Vietnamese market, I found no less than five brands of banh trang (rice paper) with multi-lingual packaging:
Vietnamese, Chinese, English, and French.
Banh trang gets around. Cambodians have a similar roll also using the same rice paper called nime chow–made without meat and dipped in a vinegar based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.
For the meat you can really use any cut of pork you wish, but leaner works better. The shrimp can also be any size but a medium one helps make rolling easier.
At the bottom of this post you’ll find a Vietnamese Nuoc Cham / Spring Roll Sauce recipe too.
This recipe makes about 10 Spring Rolls.
What you need:
-1/2 lb. shrimp (36/40 size) (453g)
-1/2 lb. pork leg (453g)
-1 head red or green leaf lettuce
-a few sprigs of mint
-chives
-banh trang (rice paper / Spring Roll wrapper)
-bun (rice vermicelli, the starchless variety)
-1 1/2 teaspoon salt
-1 teaspoon sugar
Nuoc cham recipe (Vietnamese dipping sauce recipe, Spring Roll sauce)
-1 tablespoon Hoisin Sauce
-2 tablespoons water
Prep time: 25-40 minutes
Cook time: 50 minutes
Assembly time: 10-20 minutes
If your shrimp is frozen, thaw it in a bowl of water until it is defrosted so you can cut into them.
1. Split and devein the shrimp. It helps to have a sharp knife and a steady hand. I had to pull up a chair to get the hang of this. I also found it helpful to have a bowl of water to dip the nasties into.
2. Cook the pork: fill a small pot with water about 1.5 inches above the pork, add 1 teaspoon salt and 1 teaspoon sugar. Bring to a boil on high heat then lower to 60% for about 30 minutes. It is done when it floats or when it is no longer pink in the middle.
3. Cook the shrimp: fill a small pot with about 2 inches of water (just enough to cover the shrimp). Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5 minutes on 70% heat until the shrimp is no longer translucent in the middle. It will be quick so don’t go anywhere!
4. Remove the shells and tails and clean off any remaining shrimp intestine. Split the shrimp in half along the body. Try to picture how you want to layer the pork inside the roll so you know how to cut it. Slice as thinly as porkly possible so rolling will be easier.
Tortuna brand bun (rice vermicelli), and Flying Horse brand banh trang (Spring Roll wrapper, rice paper).
5. Get 1 gallon of water boiling. Add 1/3 of the rice vermicelli package and boil for 8 minutes (following the instructions on the packet).
6. Drain and cool the noodles under cold running water to stop it from cooking.
7. Wash and dry your veggies!
8. Add some warm water to a plate to dip the banh trang (rice paper).
9. Dip only before making each roll. It took me about 5-10 seconds of soak. Make sure to remove it before it gets to the desired softness so it’s easier to handle.
10. Rolling technique is entirely up to you. Do whatever looks good or makes you happy. Put less than what you think you need so the rolls aren’t exploding. Generally it will look better to show lettuce instead of noodles on the bottom. A tighter roll will look nicer and showcasing the meat on top makes it more appealing. Here’s what I did:
10a. Add some lettuce near the bottom and leave about 1″ to 1.5″ space on the sides. Layer with some mint and some chives.
10b. Add shrimp near the middle, color side down.
10c. Add pork on top of the shrimp and some bun (rice noodle) on top of the vegetables. Make sure the rice noodle is spread evenly across.
10d. Fold the sides in so its snug and add some more chives. Then fold the bottom up to cover the rice noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Once you reach the meat, ease up on the tightness so it doesn’t tear.
11. Nuoc cham recipe (Vietnamese dipping sauce recipe):
Add 1 tablespoon hoisin sauce and 2 tablespoons water to a small pan and bring to a boil. Pour into a bowl and cool. Add chopped nuts and some hot sauce. I used Koon Chun hoisin sauce, and Sambal Oelek chili paste (the one without garlic!).
Serve!
Check out step-by-step photos for this Spring Rolls Recipe.
See my site for more Asian and Vietnamese Recipes
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