Larb Gai Summer Rolls

Larb Gai is a very common dish served throughout Thailand and in most American Thai restaurants. It is typically eaten by its self or with lettuce. This receipt combines the convenience of Vietnamese spring rolls and Larb Gai. This is an easy receipt but there are several steps and takes about 1 hour to prepare. It can be made the day before and stored covered in saran wrap in the refrigerator.

Ingredients

Larb Gai

• 2 pound of ground chicken (Boneless skinless thighs)
• 2 spring onions
• 1 small red onion
• 10-15 mint leaves
• 1 carrot
• 3 juice of fresh limes
• 1 red leaf lettuce
• 2 T. roasted rice powder
• 2 T dried chili flakes
• 1 pack of Vietnamese spring roll rappers

Sweet Chile Dipping Sauce

• ¼ cup of rice wine vinegar
• 2 T of fish sauce
• ¼ hot water
• 2 T sugar
• 1 lime juiced
• 1 tbsp of minced garlic
• 1 tbsp of Chile paste like Sambal Oelek
• 2 cloves of fresh garlic

Method

Gather you ingredients
Chop the Mint
Chop the green Onions
Shred the Carrots
Chopt the red Onions
Remove the hard core of the red leaf lettuce. Then cut the leaf in smaller ( quarters) pieces to ft in the roll
Mince the chicken use a food processer.
Dry fry the minced chicken. Squeeze out the juice and pore out. Continue squeezing until the chicken is completely cooked . Do not use any oil when frying. Place chicken in a large mixing bowl and let cool. You can stick it in the refrigerator to speed the cooling
Mix Onions, Mint, Shallots Rice power and Chile flakes. Squeeze in fresh lime juice and Fish Sauce The Larb Gai is now ready. You can serve this by its self or with the Red leaf lettuce for rolling
Lets roll Its important to gather all the rolling ingredients and lay tem out in rolling order
Soak the Vietnamese rapper in very hot tap water. The wrapper will get soft in 15 seconds. I usually hold on to it when soaking
Lay the wapper out. Place the lettuce and a table spoon of Larb Gai on the Lettuce. Add Carrots
Gently fold the wrapper over the ingredients. After the first roll tuck in both sides of the roll. Continue rolling and create a tight roll
Get a cold bear and get comfortable Roll the reaming ingredients.

Lets make the Dipping sauce

Gather your ingredients
Crush the garlic
Squeeze the lime, add the fish sauce, rice vinigar and chile sauce

Thai Chicken with Holy Basil (Gai Pad Graprow)

Chicken with holy basil is on of my favorite dishes. It is easy to prepare and only requires a wok. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2-4 cloves garlic, finely chopped (more garlic is always better)
• 2-3 shallots thinly sliced (or substitute with 1/2 cup sliced onion)
• 4-5 Mushrooms Sliced or quarterred
• 1 – 2 Thai chillies (prik kee noo), sliced big enough to remove if you want
• 1 – 2 cups of fresh Thai holy basil (bai gka-prow) (Don’t use regular Basil)
• 1-2 tbsp Thai fish sauce (nam bplah)
• 1- 2 shakes from the bottle of Oyster Sauce
• 1 tbsp of sugar use palm sugar if you have it
• 2-3 tbsp peanut oil for stir-frying

Method

Gather your ingredients
Remove the Leaves from the Holly basil
Chop the Garlic, Mushrooms and slice the chilies
Chop chicken into bite size pieces
Gather everything next to your wok
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Fry garlic, followed a few seconds later add shallots and chilies
Add chicken and stir until cooked. towards the end of cooking add fish sauce, oyster sauce and sugar and stir well
Reduce heat and add the holly Basil and toss until wilted
Server immediately
Here is Basil chicken served with jasmine rice, Crab Rangoon and Spring roll
I always make extra serving so that I can freeze them. Looks pretty professional!

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Notes and Pointers
This is a good and easy stir-fried dish and one of the favorites among Thai people. It is served over rice as a one-dish meal, for breakfast or for lunch, often topped with a crispy fried egg.

The smaller the chicken is cut, the greater the surface area to coat with the flavors of the aromatic herbs and sauces, and the more flavorful the stir-fry will be. In Thailand, this dish is often made with chopped pork, or bird meat, especially in fast-food, curry-rice shops (rahn kao gkaeng)

Try the above recipe also with fresh seafood - shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.

Crab Rangoon

This is a super easy appetizer prepare. It takes about 3o minutes to and can be done in advance. The wontons can be frozen and then fried.

Ingredients
1 package won ton wrappers
2 (8 ounce) packages cream cheese, softened
12 oz of imitation crabmeat (use the real stuff if you want)
1or 2 Green onions
Black pepper to taste
Oil for frying

Directions

1. In a bowl, mix together cream cheese, crab meat, chopped green onions, and a few shakes of black pepper.

1. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal.

1. Heat oil in a large heavy skillet or deep fryer to 375 degrees F (Medium).

1. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

This is how it’s done.

Get your ingredients

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Chop up the crab and green onions

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Put all ingredients in a large bowl

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Mix well

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Place a spoon full of the mixture in a wrapper

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Fold
There are many ways to fold them up. I found that this is the simplest and quickest.

Mix up the whites of 1 egg. Dip your finger in a s run it around the edge to seal

From Crab Rangoon

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This is another folding technique

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Make as many as you can

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Heat your oil to 375 and fry until golden brown. Keep moving them around.

If your oil is to hot the skin will burn before the mixture melts

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Serve and eat immediately

From Crab Rangoon