"AsianWrapsAndRolls" news and stories

Perfect picnic food that you can assemble yourself and eat out of hand, lettuce wraps are spicy, sprout-filled, foldable salads, which you can make with or without a protein. Blogger B-Tal uses chicken in his riff on a Cooking Light recipe, along with mint leaves, a squeeze of lime juice and a chile-sauce-infused dressing that keeps things fiery. For more texture, you might want to add cellophane noodles, made from mung bean flour.

Crisp up some shrimp for Tyler Florence's version of the lettuce wrap, or add some spiced pork, as in this recipe.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

After acquiring a really tasty bottle of dipping sauce from Trader Joe's this week, I realized that Asian wraps, rolls and other dipable items are found in takeout containers more often than they are made in the home kitchen. Not that there is anything wrong with that, of course, especially if you know a good takeout place, but making the food is part of the fun of eating. This is especially true of finger (or chopstick) foods.

Asian Wraps & Rolls uses easy-to-follow, step-by-step tutorials and techniques to walk you through the process of making these fun foods at home. The book spends a lot of time going over ingredients, some of which may be unfamiliar to you, as well as popular sauces and condiments, before getting into wrap construction. Recipes include Warm Mango and Shrimp Rolls, Wok Fried Wontons, Vegetable Spring Rolls and Pork and Betel-leaf Wraps, just to name a few. Once you have the basics, you can always use the methods used in this book to branch out and try your own flavor combinations.

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