The Vietnamese spring rolls are filled with pork, crab, shrimp, mushrooms, garlic and onion then fried. They can be prepared earlier in the day and fried before serving.
Note: Prep time includes soaking time for the mushrooms and cellophane noodles. The rolls can be made in the morning then crisp in the over before you're ready to serve.
This is a versatile Black Vinegar Dipping Sauce you can use on traditional scallion pancakes or use to as a dip for gyoza or spring rolls. Whip it up in minutes and serve right away or store, refrigerated for up to a week. Also, see a variation of the sauce at the end of the recipe that uses Sweetened Black Vinegar.
From Elizabeth Schnneider's Vegetables from Amaranth to Zucchini. This book is an excellent source for information about vegetables that covers everything from how the vegetable got its name to serving suggestions from well-know professional chefs.
You can use freshly harvest lily buds (day lily buds) or reconstituted dried lily buds (dried lily flowers). The buds are pickled with allspice, cinnamon, cloves, brown sugar and vinegar.
Recipe by Martin Yan for a traditional moon cake filled with lotus paste.