INGREDIENTS: 1 cup chopped cooked shrimp, 1 cup shredded cabbage, 1 cup shredded zucchini, 1 cup shredded carrots, 1 cup sliced onion, 1 cup chopped celery, 1 cup thin sliced green bell pepper, 2 garlic cloves, minced, salt, to taste, pepper, dash, ginger powder, dash, few drops sesame oil, few drops soy sauce, 3 tablespoons cooking oil, rice paper wrappers; DIRECTIONS: Heat 3 tablespoons of cooking oil; add all vegetables and stir fry for 2, 3 minutes; add shrimp,salt,pepper,ginger,sesame oil and soy sauce; stir fry for 1,2 minutes longer; remove from heat and set aside. In a sauce pan bring to boil 1 cup of water. Reduce heat to low; dip one paper rice and remove it immediately on a flat surface; spoon shrimp and vegetable mixture on one side and begin rolling. The rice paper is soft enough to work with it, but nor ready to be eaten; you definitely need a steamer, or you can deep fry them. Serve with dipping sauce of your choice.
DIPPING SAUCE INGREDIENTS: 1/2 cup soy sauce, 1/2 cup sweet chili sauce, 2 tablespoons Balsamic vinegar
p.s. Confession: first time making it and definitely not the last!
This Cheese Cake is the base of this Apricot dessert, bought from the Asian Super Market.
For these three cakes, I used 1.1/2 cup frozen cool whip and 1/2 cup apricot jam (homemade), gently combined and spoon over the cake slices; 1/2 cup apricot syrup pour over it, followed by one teaspoon each apricot jam and garnished with chocolate melts.
This is what the cake is made of, CHEESE CAKE, from the Asian Super Market.
The Chocolate Rum Cream is made of butter, powder sugar, coco powder, vanilla and rum extract. Quantities varies according to the cake size. I did not measure anything in this case. (like in many other cases...)