VIETNAMESE SUMMER ROLLS & PEANUT SAUCE

Vietnamese rolls can be made ahead, but they are better rolled fresh.  Keep a sealed container full of prepped fillings in the refrigerator and a healthy, delicious meal can be on the table in minutes.

These are basic shrimp rolls.  Other tasty ingredients to consider as replacements or additions include: chicken, tofu, chopped peanuts, avocado, sprouts of all kinds, mint, basil, apple, mango, arugula and spinach.  You're limited only by your imagination!

SAUCES

Easy Peanut Sauce
1/2 cup crunchy peanut butter
2 Tbsp soy sauce
1 tsp honey
1 tsp vinegar
1 clove garlic minced fine
1/2 tsp hot sauce (optional)
1/2 cup water

Garlic-Lime Sauce
1/4 cup sugar
1/4 cup hot water
1/8 tsp hot chili oil
2 cloves garlic minced
1/3 cup lime juice
1/4 cup soy sauce

Ginger Sauce
3/4 cup fish sauce
3/4 cup rice vinegar
2 Tbsp ginger grated
1/8 tsp hot chili oil
2 Tbsp honey

SUMMER ROLLS

15 large 16-20ct shrimp
1/2 cup cucumber (English preferred)
1/2 cup carrot
4 lettuce leaves
1 bunch cilantro
1 cup rice noodles
8 rice paper circles

Open rice skin package and remove what you need.
Gather other ingredients.
Cook shrimp according to package and slice in half.
Prepare noodles according to package.
Peel and julienne carrots.
Peel cucumbers, remove seeds and slice.
Cut lettuce into strips.
Fill a container with warm water.  It should be large enough for rice skin to lay flat.
Remove the rice skin when it is slightly transparent and soft.  It will tear easily if left in the water too long.
Spread the skin on a flat surface and put 3 shrimp halves in the middle.
Add thin layers of other ingredients.
Fold one side over ingredients.  Then fold in ends.  Pull taut while you roll up.  The roll should stick to itself.
Serve immediately and enjoy!

From Asian Fabric magazine, 2013

VIETNAMESE CHICKEN SANDWICHES

1 loaf French bread baguette
2 tsp canola oil
2-3 chicken breasts
1/4 tsp black pepper
2 tsp minced garlic, divided
1 Tbsp lower-sodium soy sauce
2 tsp dark sesame oil
2 tsp hoisin sauce
1/2 cup sugar
1/2 cup rice vinegar
1 cup matchstick-cut carrots
1 cup very thinly sliced radishes (I "subcut" into matchstick slices)
2 cups thinly sliced English cucumber
1 1/2 cups thinly sliced romaine lettuce
1/2 cup cilantro leaves
1 Tbsp Sriracha (hot chili sauce)

Cut bread in half horizontally; hollow out, leaving a 1" thick shell.

Heat canola oil in a large skillet over medium-high heat.  Sprinkle chicken with pepper.  Saute or cook until done.  Let stand 10 minutes.  Slice chicken; toss with 1 tsp garlic.  (I boiled frozen chicken breasts in water until cooked, then I cut & shredded the chicken.)

Combine remaining 1 tsp garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken.  Mix.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes.  Cool; drain, reserving 2 Tbsp vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture.  Top with chicken, radish mixture, cilantro, Sriracha, and bread top.

Cut into 4 equal portions.

Serves 4.

Cooking Light, January/February 2013

ANCIENT CHINESE SECRET, HUH?

4 boneless, skinless chicken breast halves, cut into 1" cubes

1 tsp Chinese five-spice powder

1 cup trimmed and halved snow peas

1 cup thinly sliced sweet red pepper

2 cloves garlic, minced

2 tsp grated ginger root

3 cups chicken broth

1 1/2 cups uncooked long grain white rice

1/2 cup chopped green onions

2 Tbsp lime juice

2 Tbsp soy sauce

1 Tbsp honey

2 tsp sesame oil

1/4 tsp crushed red pepper flakes

1/4 tsp black pepper

Combine chicken and five-spiced powder in a large bowl. Toss or stir to coat chicken evenly with spice.

Spray a large saucepan with nonstick spray. Add chicken and cook over medium-high heat; stirring often, until no longer pink.

Add snow peas, red pepper, garlic, and ginger root. Cook and stir over medium heat for 2-3 minutes.

Add all remaining ingredients and bring to a boil. Reduce heat to medium-low. Cover and cook for 20-25 minutes, until liquid is absorbed by rice and chicken is very tender.

Makes 4 servings.

Looneyspoons by Janet & Greta Podleski.

CHICKEN SATE WRAPS

Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.

Cooking spray

1/2 cup matchstick-cut carrots

1/3 cup chopped green onions

2/3 cup light coconut milk

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

3 Tbsp creamy peanut butter

1 tsp curry powder

1/8 tsp ground red pepper

2 cups shredded cooked chicken breast

4 (8") flour tortillas

1 1/2 cups packaged angel hair slaw

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 1 minute. Stir in coconut milk and next 5 ingredients (through red pepper); cook 30 seconds, stirring constantly. Add chicken, and cook 1 minute, stirring to coat. Remove from heat; cool.

Warm tortillas according to package directions.

Spoon about 1/2 cup chicken mixture down centre of each tortilla; top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.

Yield: 4 servings (1 wrap/serving)

Per serving: 321 calories

Cooking Light's "Superfast Weeknight Dinners," 2005, pg 67