Asian Fish And Vegetable Wrap Food

ASIAN FISH AND VEGETABLE WRAP

Steps:

• In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
• In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
• Add the garlic; sauté for 30 seconds.
• Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
• Add in the oyster sauce mixture and stir to combine.
• Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
• Clean out the skillet and return to the stove.
• Add in the remaining 1 tablespoon olive oil over medium-high heat.
• Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
• Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
• Add the vegetables and rice to the salmon; stir gently.
• Fold in the chow mein noodles; season with additional salt and pepper if desired.
• Spoon mixture onto each tortilla; roll-up/wrap burrito style.
• Serve immediately.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.