These delightful rice paper rolls filled with crunchy raw Summer vegetables and fresh herbs are light and refreshing, either as a snack or an appetizer to a meal, and are enjoyed all over Vietnam and Cambodia.
Ingredients

12 round rice paper
1 lettuce, leaves separated and ribs removed
2-3 carrots, cut into julienne strips
1 small cucumber, peeled, halved length ways and seeded, and cut into julienne strips
3 spring onions (scallions), trimmed and cut into julienne strips
225g/8oz mung beansprouts
1 bunch fresh mint leaves
1 bunch coriander (cilantro) leaves dipping sauce, to serve

Pour some lukewarm water into …

The Vietnamese Have made this French-Inspired h their own with a combination of bean thread noodles and cloud ear mushrooms.  It is time-consuming to cook the crabs yourself, so use freshly cooked crab meat from your fishmonger or supermarket.
SERVES FOUR
INGREDIENTS

25g/1oz dried bean thread (cellophane) noodles
6 dried cloud ear (wood ear) mushrooms
450g/1lb fresh crab meat
15ml/1 tbsp vegetable oil
10ml/2 tsp nuoc mam
2 shallots, finely chopped
2 garlic cloves, finely chopped
2.5cm/1 in fresh root ginger, peeled and grated
1 small bunch coriander (cilantro), stalks removed, leaves chopped
1 egg, beaten
25g/i oz/2 tbsp butter salt and ground …

Fragrant Harbour is the Chinese name for Hong Kong, the crossroads for so many styles of cooking.  Fried rice is ever popular as yet another way of using up little bits of this and that to make a veritable feast.  Cook the rice the day before if possible.
SERVES 4

INGREDIENTS

225g, 8oz/generous 1 cup long grain rice
about 90ml/6 tbsp vegetable oil
2 eggs, beaten
4 Chinese dried mushroom, soaked for 30 minutes in warm water to cover
8 shallots or 2 small onions, sliced
115g/4oz cooked pork, cut into thin strips
115g/4oz Chinese sausage
30ml/2 tbsp light soy …

Mongolian fire pot also known as a Chinese hot pot or steamboat (in Singapore), this is  not unlike a fondue pot, in that it allows food to be cooked at the table.  The design is different from that of a fondue, however, as it consists of a central funnel, which is filled with burning charcoal, surrounded by a moat in which hot stock is placed.  The pot is placed in the centre of the table and guests cook small pieces of meat and guests cook small pieces of meat and …

Makes 3 Servings

1 6-ounce can water-packed solid albacore tuna, drained and flaked
1/2 cup sliced celery
2 tablespoons plus 1.5 teaspoons mayonnaise or reduce-fat mayonnaise (not nonfat)
1 tablespoon drained capers
1/2 teaspoon onion powder
6 (1/4-inch-thick) slices No-Knead Sandwich Bread

Combine all ingredients except bread and lettuce in small bowl; mix well.
Spread 1/3 tuna mixture on each of 3 bread slices.  Top with lettuce leaves and remaining bread slices.

NUTRIENTS PER SERVING

Calories 261
Total fat
Protein 18g
Carbohydrate 12g
Cholesterol 31mg
Sodium 560mg
Fiber 2g

Have fun and enjoy your meal
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