[Liz]

Colorful, refreshing and easy, pairs traditional Viet spring rolls with an irresistible, creamy peanut dip made with southern-style Duke’s Mayo......
crisp vegetables, fresh herbs, tender shrimp, and delicate rice noodles, add your own veggie.... bean sprouts, lettuce, snow peas, avocado,
fresh basil, mint, or add cooked pork or chicken, tofu and bell pepper.

Spring Rolls 8 clear, edible rice paper sheets ½ lb. cooked, peeled, deveined shrimp, shopped if desired 1 cup grated carrots 2 cups shredded cabbage 1 cup cooked rice vermicelli noodles 1 bunch cilantro, washed Preparation

Spring Rolls: Dip a sheet of rice paper wrapper into a pan of warm water until rehydrated, about 5 seconds. Lay on a clean, flat work surface. 2. Lay a small amount of shrimp, carrot, cabbage, vermicelli and cilantro down the middle of the rice paper sheet. 3. Carefully roll the spring roll burrito-style, tucking in the sides, and folding the closes part of the rice paper towards the opposite end. Use caution when rolling, if rolled to tightly the spring roll will split. 4. Place completed spring rolls on a plate, serve immediately with dipping sauce.

And now for the Irresistible Peanut Dipping Sauce. Duke’s Mayo adds rich flavor and creamy texture to dynamic ingredient that hits each of the five flavor profiles: savory flavor from p/butter, sweetness from honey, earthy and spicy notes from garlic and red pepper flakes, saltiness from soy sauce, and tartness from rice vinegar. The rich flavor is the perfect complement to light and airy fresh spring rolls.

Dipping Sauce: Mix then chill clove garlic, minced ½ cup peanut butter ¼ cup Duke’s Mayonnaise 1 Tbsp. soy sauce 2 Tbsp. seasoned rice vinegar 1 tsp. honey 1 tsp. red pepper flakes 2 green onions, finely chopped

[Liz]

An elegant way to serve big wedges of sweet potatoes roasted with olive oil, salt, and pepper, brings out the flavor and
crisps outside.......paired with fresh basil and Triple Cream Brie, and set under broiler a minute, for over-the-top flavor.

ING Sweet Potatoes – 4 medium, peeled Olive Oil – 4 tablespoons Sea Salt – 1 teaspoon Black Pepper – 1 teaspoon, freshly cracked Garlic – 4 cloves, finely minced Rosemary – 1 teaspoon, fresh, finely minced Triple Cream Brie – 4 ½ ounces, with rind, thinly sliced, cut into ¾-inch pieces, chilled Basil – ¼ cup, fresh, rough chopped

METHOD Place wedges on sheetpan; toss with olive oil. Arrange in single layer; s/p. Roast 400 deg 20 minutes. Now turn each
wedge w/ spatula. Bake 5 min. Remove to counter, sprinkle with combined rosemary/garlic; bake 5 min. Remove pan to counter.

FINAL Place baked wedges in oven-proof server. Evenly distribute cheese over;
now broil til Brie is bubbly and melted, 2-3 min. Remove, sprinkle w/ basil, s/p to taste.

Serve immediately.

CHEF NOTES using a cast iron skillet as server lets you go from hot broiler to trivet on dining table.

[lizma2]

Anything with Duke’s Mayo is fabulous. LOL.

Use to cook a lot of Asian food but for about the past 5 years have wandered back into the food I ate as a kid.

Meatloaf (use ground Sun Chips Garden Salsa instead of bread YUM), Chop Suey, Hamburger Stroganoff, Mac and Cheese, etc.

Need to be more adventurous again!