BB's Asian night recipes:

Hmong Egg Rolls

3 oz Bean Thread Noodles (can substitue Vermicelli pasta but not AS good:)

2 lbs meat (can use pork or ground turkey--can cook first or leave them in oil longer and it can cook up when you fry them--supposedly better this way:)

1/2-3/4 head cabbage (or 3/4 bag of shredded cabbage/coleslaw)

2 whole eggs

3 egg whites

1/4 lb shredded carrots (I use 1/2 bag of matchstick carrots because I'm lazy)

1 onion finely chopped

1/2 bunch of chopped cilantro

Soak noodles in HOT water for 15-20 min (only 10 min if boiling water). Drain well & chop into 2-3 inch pieces. Mix all of the above together (easiest with hands). Once mixed, then add:

1 1/2 Tbsp salt

4-5 Tbsp oyster sauce

2-3 Tbsp soy sauce

2 tsp. pepper

1 Tbsp fish sauce

Then mix it up again. Roll about 1/4 cup filling in Spring Roll Pastry. *** THIS IS IMPORTANT! DONT USE WON TON PAPER OR EGG ROLL PAPER OR SPRING ROLL SKIN--NOT AS YUMMY! SPRING ROLL PASTRY :) *** Heat canola or vegetable oil to 375°F and fry those babies up:)

Chocolate Wontons

Easy Peasy!

1 egg
1 tablespoon water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate ( I used caramel Dove chocolates:)
Vegetable oil
Confectioners’ sugar, for sprinkling

In a small bowl, whisk together the egg and water to make an egg wash.

On a clean, dry surface, lay one wrapper down like a diamond. Place one piece of chocolate near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper. Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to seal the sides. Make sure the wrapper is sealed completely so your chocolate doesn't sneak out in the oil. Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying. In a medium pot, pour in two inches of oil. Heat the oil to 350°F and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons too much. Fry for 1 1/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.

Lemon Chicken

usually way better than it was Monday :)

Chicken Batter:

1/4 c flour

1/4 c water

1 egg

2 Tbsp cornstarch

2 Tbsp veg oil

1 tsp salt

1 tsp soy sauce

1/4 tsp baking soda

Beat the ingredients until smooth. Dip chicken pieces into batter. Fry in 1-1 1/2 inch of 360°F oil. Turning once, about 7 minutes on each side and drain on paper towels.

Lemon Sauce:

1/2 c. water

1/2 tsp lemon peel

1/4 c. lemon juice

1/4 c honey

1 Tbsp ketchup

1/2 tsp chx bouillon or 1 bouillon cube

1/2 tsp salt

1 clove garlic

Heat all of the above ingredients to boiling. Then mix 1 Tbsp cornstarch with 1 Tbsp cold water and stir it into the sauce. Cook and stir sauce until thickened.

Pour Sauce over chicken and serve immediately (or else it gets soggy:). Great with broccoli, served over rice, & garnish with lemon slices.