Vietnamese Salad with Nuoc Mam (Fish Sauce)

Salad
-Red leaf, green leaf or artisian blend lettuce
-Carrots, shredded
-Bean sprouts
-Rice vermicelli, cooked 5 min and rinsed with cold water (I use Banh Hoi brand, but not important)
-Eggrolls, cut up (or caramelized pork)
-Cilantro
-Peanuts, chopped
-Nuoc Mam Dressing (see below)

Nuoc Mam Dressing-1 cup water
-1/4 cup rice vinegar
-1/4 cup sugar
-1/4 cup fish sauce (Squid brand)
-1 1/2 limes, juiced (or to taste)
-1 clove garlic, smash (or garlic powder)
Mix ingredients and pour over salad

-Tricia Ware

Eggroll (Vietnamese Fried Spring Roll)

-1 lb ground turkey,pork or chicken (not beef)
-2 cups shredded jicama (or shredded napa cabbage)
-1 cup shredded carrot
-1/2 cup chopped onion
-1 egg, separated
-2 Tbsp. soy sauce (Golden Mountain)
-1/2 tsp. sugar
-1/4 tsp. black pepper
-1/2 tsp. salt
-1 cup bean thread (Saifun-brand not important)
-25 egg roll shells (look for frozen spring roll shells-brand not important, I used wei-chuan)

-Soak bean threat in hot water for 10 minutes then cut into 2 inches long.

-Mix everything except for egg white.

-Use about 1 1/2 to 2 Tbsp. filling per egg roll shell.

-Glue ends with egg white.

-Deep fry at medium heat until golden brown (about 10 min) or spray with pam and bake in 350 degree oven for 50 min turning halfway.

Dip in concoction of soy sauce and sweet chilli sauce (Maesri brand)

-Tricia Ware