It's Monday again, hooray!

Let's start off the week with a gloriously summery asian dinner. We actually enjoyed this two weeks ago, but I'm a bit slow on the sharing.

I've been on a bit of an Asian kick the past few weeks. I borrowed a fabulous cookbook from the library outlining popular dishes from 5 Asian kitchens; Chinese, Korean, Japanese, Vietnamese, and Thai. For this dinner I combined recipes from the Vietnamese and Thai kitchens... I adore the sweet, light, tangy flavors, and the fresh herbs and vegetables.

We made...
Homemade Spring Rolls with Hoisin and Sweet Chili dipping sauces.
Lao Moo, cold minced pork marinated salad
Cold Shrimp Noodle Salad








Dumplings and Spring Rolls are so much fun to make! There are so many filling possibilities, shapes to form them into, and ways of preparing them. And it is wicked easy if you have the time.

But what did I have in mine you ask?!

Filling:
ground pork
sliced spring onions
thinly sliced carrots
thinly sliced cabbage
thinly sliced mushrooms

stir fry all until soft and cooked

add a little hoisin sauce, soy sauce, salt and pepper to taste.

Allow filling to cool slightly. Fill pre-made square spring roll wrappers with a small amount of filling. Wrap like a burrito, but make sure to close both ends. Use water like glue to keep the spring roll closed.

Be careful when you fry them in hot oil, of course. Fry only a few at a time too, and when they turn golden they are ready.

Serve right away when crispy!



We enjoyed hot Jasmine green tea with our dinner. And it was just as delicious as it looks!


Here's to another wonderful week!