the pieces are thrown in. The pieces only cook for about four minutes before they are removed to a plate.

The recipe continues with the addition of the garlic, ginger and scallions to the wok. As soon as the ingredients in the wok become aromatic, about one minute, the is returned to the wok with the sauce and everything is tossed to coat.

I will always love this recipe. My favorite way to have this served is with sushi rice and grilled asparagus. I think that the fact that my husband makes this dish for me on my birthday every year is lovely. I appreciate so much that he is so tuned into my likes.

The only recipe that I make is and Mango Summer Rolls. I mix lime pieces, nuoc mam and brown sugar with pea sprouts and Thai basil. After the salad part of the recipe is complete, I lay out rice paper wrappers and heap a small mound of the salad at the bottom.

My next step with my and Mango Summer Rolls recipe is to put a piece of steamed and chilled tail and a slice of ripe mango on the salad heap on each of the rice paper wrappers. At this point, I fold in both sides of the wrapper and continue rolling.

After the rolls are finished, I let them rest. For this recipe, I individually wrap each roll with plastic wrap and keep in the refrigerator for about an hour. When I am ready to serve these summer rolls, I slice them on the bias and serve them on top of extra salad.


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