Lucky 13 Spring Rolls With Pineapple Dipping Sauce Recipes

Steps:

• Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
• Dice green onions (white and greens).
• Finely dice cilantro and garlic.
• For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
• Add soy, salt and pepper.
• Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
• Place about 2 T of meat mixture in the center of one egg roll wrapper.
• Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
• The egg roll wrapper package will have further instructions for folding.
• Keep unused wrappers under a damp paper towel while working or they may dry out.
• This makes about 14-18 spring rolls depending on how much meat you have added.
• Place 4 spring rolls in hot oil.
• Cook about 4 minutes per side watching them carefully. Do not burn.
• Drain on paper towels. Check inside one spring roll for doneness of meat.
• For sauce:.
• Drain pineapple well. reserve juice for another use.
• Using a food processor or mini-chopper, chop pineapple with cilantro.
• Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
• Add hot sauce ( I use Sriracha) and honey.
• Serve with spring rolls and garnish with cilantro sprigs.

Steps:

• Combine all ingredients and mix on medium speed for 2 minutes.
• Chill in refrigerator for an hour.
• Serve as dipping sauce with southwest eggrolls, chicken tenders, etc.

Steps:

• Warm cream cheese to soften.
• Blend cheese with sour cream and mayonnaise.
• Add all other ingredients except blue cheese, and blend well.
• Crumble blue cheese and fold into mixture.
• Stores well in the refrigerator!

Steps:

• Preheat oven to 400 degrees Farenheit.
• Combine the ground chicken, scallions, cheese, garlic, and chipotles and season with salt and pepper.
• Transfer the mixture to a sealable plastic bag. Turn the bag into a homemade pastry bag by trimming 1 1/2 inches off one of the bottom corners of the bag.
• Arrange phyllo dough with the long side closest to you on your kitchen counter, brush liberally with the melted margarine, season with salt and pepper. Place another sheet of phyllo on top, brush with margarine again, and season with salt and pepper. Repeat with third sheet of phyllo.
• Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, ensasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.
• While the phyllo-wrapped chicken is in the oven, cut the avacado in half and remove skin and seed. Place in a food processor and combine with lime juice, cilantro, course salt, and about 3 tablespoons of water. Process until the avacaodo mixture is smooth, then stream the Olive Oil into the dressing. Season to taste.
• Once the rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person. With a small ramekin of the dipping sauce.

Steps:

• Combine all ingredients for the dipping sauce and set aside.
• Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
• Add the noodles and chicken; continue to cook until heated through.
• Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro.
• Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o).
• Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way.
• Serve with Garlic-Soy Dipping Sauce.

Steps:

• 1. Place all ingredients in a small saucepan. Mix all ingredients well.
• 2. Heat on medium-low heat for 10 minutes, stirring often.
• 3. Serve warm.

Steps:

• Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5-8 minutes. Puree until smooth; set aside.
• Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
• Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
• Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

Steps:

• Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds.
• Can be made ahead of time and stored in the refrigerator.
• * A dried pequin pepper can be used if red jalapenos are out of season.