Spring rolls are one of those delights of life that most of us encounter at a very early age. They are included on almost every Chinese food menu and combo. In fact, around these parts, I’d say the spring roll is far more ubiquitous than the egg roll. Perhaps it is because the spring roll, or some variation of it, has a place in countless Asian cuisines most of which are well represented in Toronto. But in spite of their ubiquity, they are left relatively untouched. The fillings remain largely cabbage and ground pork affairs. I find this strange because the spring roll is a near perfect, crispy vessel for just about anything. So, with this in mind, I bring you these Thai Basil Chicken Spring Rolls with Mango Sweet Chili Sauce. While the concept isn’t exactly groundbreaking, the spring rolls themselves are delicious.
When I started thinking about today’s Vietnamese Coffee Caramel Corn I had no idea it would be so easy to make. Too easy! This corn is so simple, it’s dangerous. Today’s recipe is one of those recipes I wish I could unlearn because I have zero self-control in the face of this corn. I’ve always been a bit of a popcorn fiend but this corn really kicked it up a notch. Oh, and the recipe makes a ton, so you can happily eat your way through a ginormous bag of it until your dentist disowns you…Or you can give it away as gifts. Actually, I’m going to say you *should* give some of it away as gifts. You will immediately regret it but you will be doing yourself a kindness.
No, your eyes do not deceive you. These Sake Cured Salmon Blinis are topped with itty bitty seasoned quail eggs. And yes, they are marinated in the same marinade I used for the season chicken eggs in my