Archives for February 2015

Vietnamese Spring Rolls

Vietnamese Spring Rolls - rolledThese are fun in the same way that tacos are fun…everyone gets to make what they want with what they want in it.

Julienne a whole bunch of veggies… cucumbers, carrots, red peppers, orange peppers, jalepeno peppers, bean sprouts, whatever you like.

You will also need mint leaves and a head of iceburg lettuce and a couple sauces, rice wrappers, and rice sticks.

Put all the veggies on the table along with the wrappers and bowls of warm water to soak the rice wrappers.

spring rolls ready to serve

When you are ready to eat:

Place the rice wrapper in the bowl for 5-10 seconds on each side.  Place the wrapper on your plate and place some of the cooked rice sticks (rice noodles), then some veggies and fold up the wrapper around your veggies like you would a burrito.







Place a couple of mint leaves on your rolled up spring roll, then roll in a lettuce leaf then dip in a sauce of your choice.

Vietnamese Spring Rolls - rolled




Peanut Sauce

Hot Peanut Sauce

Nuoc Mam

Duck Sauce

Spicy Seasame Cayenne Sauce

(Sauce Recipes coming soon…)


Thai Green Curry over Ginger Jasmine Rice

This is an adaptation of a recipe I got at the Thai Cooking Class I recently took.  I learned it their way, then fiddled around to make it my way.  This is a pretty mild recipe.  I usually like things hotter but this has a lot of nice flavors and you can easily “heat things up” if you so choose.


Thai Chicken Curry over Ginger Jasmine Rice This recipe uses three things: a nice coconut milk curry sauce, julienned chicken and vegetables, and rice.

I made the sauce first and julienned the chicken and vegetables while the sauce was cooking.  Then about 20 minutes before dinner I put on the rice.



Thai Green and Red Curry Sauce:

Heat some coconut oil and some peanut oil over low heat.  Add:

2 T diced fresh ginger (about a 1″ piece skinned and diced)

2 T diced garlic (a couple of big cloves)

2 T green curry paste

2 T red curry paste

1/4 t  (1 t spicer version) cayenne powder

1 t (or 2t if you want to spice it up a bit) teaspoons ginger powder

2 T Galangal ( a sweet ginger)

1T curry powder

a pinch of salt

heat ginger and garlic over medium low heat and give them time to soften and become fragrant.  Then stir in all the ingredients.  It doesn’t really look mixed well.  No worries.  Heat every thing up – do not boil – just let things get nice and hot.

Then add 1 can of coconut milk

Photo Feb 19, 5 31 25 PMKeep heat medium low and mix well.  I use my immersion blender at this point to get everything pureed and whipped up a bit.  NO worries if you don’t have one, but I LOVE mine.  Makes it extra creamy.

Chicken and Veggies:

YOu can use any veggies and protein combo you want or keep it vegetarian.  I like mine best with red peppers, green beans and chicken.

Julienne the chicken and veggies.  Beans I cut into 1″-1 1/2″ pices.

Cook the chicken in a skillet or cast iron anything.  a little peanut oil, a little coconut oil and throw in the chicken strips, cook nicely then add the cut veggies and cook for 4 minutes or so.

Add sauce, mix well, let simmer for 20 minutes.


Make your jasmine rice with a little or a lot of giner and cayenne.


Serve with fresh lime.  YUMMY…