asian appetizer

Barbecued Chinese Chicken Lettuce Wraps

cups, 4 handfuls, fresh shiitake mushrooms

chicken breast or chicken tenders

light colored oil, oil

salt and coarse black pepper

garlic, chopped

ginger

orange, zested

red bell pepper, diced small

tin,

scallions, chopped

navel orange -- platter garnish

Barbecued Chinese Chicken Lettuce Wraps: Rachael Ray

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

It was quick and easy but next time I will use ground chicken instead, just personal preference, maybe add some spice to it, but definitely a good, easy dinner that you can tweak to fit your preference!

So easy and delicious! I left out the mushrooms and bell peppers and forgot about the orange/zest, but this was still so yummy!  I think the ginger really takes it to the next level.  Next time will throw in some carrots, too. This will be a go-to recipe 

Great!  I used fish sauce along with hoisin.  Add some chopped cashews...I used Bibb leftuce but the leaves weren't big enough...stick with iceberg!  

Wonderful, will be making again real soon! Instead of wraps, I tore the lettuce into salad size pieces and served the chicken on top. Great recipe!

Just made these and WOW!!! I was just looking for something quick to do with some chicken and I was in the mood for asian. These did not disappoint! Had to make some Hoisin because I didn't have any on hand, but it was simple to make. Also used juice from a cutie instead of zest and it was still very good! (Also only had carrots and green onions for veggies) I will definitely be making these again very, very soon! Thank you! 

Delicious!!! I read the reviews and added regular sesame oil as well as spicy sesame oil (maybe 1/2 tblspn each). Also added a whole bell pepper and some cubed zucchini. Will definitely make again! 

This was a great, quick and easy recipe for dinner! If you have some extra options while making it I would suggest adding another sauce flavor to it (like sesame oil or the like). The hoisen sauce was the only strong flavor coming through for me. Still delicious though! 

Easy. Good blend of ingredients however I found it a bit bland. Next time I will add the garlic chili sauce to spice it up.

<span>Excellent! Orange, garlic &amp; ginger, what could go wrong!  I doubled it and added more mushrooms. So easy to adjust flavors by adding more or less hoisin. Took me a bit longer than 30 min due to more chopping needed for larger quantity made. </span>

https://www.foodnetwork.com/videos/chinese-chicken-lettuce-wraps-0171030

Rachael's Chinese chicken lettuce wraps are low carb but full of flavor.

Chinese Chicken Lettuce Wraps

Potato Dumplings

potatoes

Salt

Cornstarch

Onions, chopped

beef

Salt and pepper,

Boil and mash potatoes. Add salt and cornstarch to thicken. Mix the onion with the beef, add salt and pepper and saute. Strain the juice from the saute. Form potatoes into balls. Stuff potatoes with meat so the potato is half full. Wrap the dumplings and brush them with egg yolk. Sprinkle non-flavored bread crumbs over the dumplings and bake them in a preheated 480 degree oven for 15 minutes or until they brown.

These were just stuff potatoes with beef.  

I didn't use meat OR onions for these potatoes. I simply made mashed potatoes, adding sour cream, butter, salt/pepper to taste. I rolled them around in the bread crumbs and baked them on a cookie sheet until brown. They are different and good! The first time I made them, I made them with the cornstarch. It made them DRY and gritty! The next time, I left the cornstarch out. You also do not need to brush egg yolks on the outside of the potato. The bread crumbs will stick without it. I made them the size of a golf ball. Goes well with Garlic Lime Chicken With Olives and Caesar Salad!!!

Almost-Famous Spicy Fried Shrimp

mayonnaise

honey

Kosher salt

Vegetable oil,

eggs

all-purpose flour

cornstarch

salt and pepper

shrimp,

Bibb lettuce leaves,

scallions,

Food Styling: Anne Disrude
Props: Marina Malchin. 

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

This honestly makes a huge amount of shrimp and I have to make it in 2 batches... but its well-loved and we never have leftovers! The shrimp turn out to be more pale then restaurant fried shrimp, but then I don't use a thermometer, either. I wing it and never overcook them- usually about 9 mins then flips them in the oil and do another 7 or 8. SO good!

Delicious! One of my favorite easy to make dish.

I have been making this recipe exactly the way printed for a couple of years.  It is amazingly delicious.  You must try it.

These were absolutely wonderful!  Family loved!  I do think the sauce is a bit different than original but that did not matter.  It sill is a new favorite.

Delicious!  One of my favorites.  I use half mayo, half greek yogurt and can't tell the difference.  

Foie Gras Doufu

foie gras

chicken stock

Salt and black pepper

duck breast

dashi

mirin

soy sauce

sugar

cornstarch,

fresh wasabi

(1 1/2-inch) piece kombu (dried kelp)

water

katsuo (dried bonito flake)

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.

Pulled Pork Egg Rolls

pork butt,

red onion, diced

white vinegar

BBQ sauce

apple cider vinegar

celery salt

garlic salt

black pepper

pre-shredded coleslaw mix

red onion,

vegetable oil

milk

egg roll wrappers

For the pork: Preheat the oven to 300 degrees F.

Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.

For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.

For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.

In a shallow bowl, beat the eggs and milk together and set aside.

With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.

Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

I made these along with Alton's Mac-N-Cheese and my own recipe for BBQ ribs. Threw in some cornbread muffins and baked beans and it all came out great. The taste of the pulled pork melted in your mouth while not ruining the snappiness of the slaw. I did however use a little bit less vinegar while basting the pork butt and I also threw in 3 cloves of whole garlic. A definite repeat recipe!!! 

This is a great recipe easy and fun for the whole family !! The meat is very good by it self or in the egg rolls....Due to my family"s taste did some with just meat and cheese they were also great ....

I've made these several times &amp; they are FANTASTIC! My family loves them! Thank you Guy! Even the coleslaw is great alone!

Absolutely delicious!!!  Such a great appetizer.  Served it with BBQ Ranch dressing.  They were gone in 2 minutes.  Thank you Guy!

This recipe is amazing I love it.  great appetizer. 

This was a very tasty recipe and I used chicken instead of pulled work and it worked wonderfully. You might think you will need more mayo, but you dont wonderful this is my staple for egg rolls.

Wow I tried this on lamb for some gyros and it was the great, my personal preference need a little more heat, but that is up to your personal preference, Great 

I made this exactly as described and it was fantastic! I was expecting super strong BBQ flavor, BBQ and traditional Asian egg rolls. I served it with Chipotle Ranch and BBQ sauce mixed and it was amazing. I think they were even better reheated in the oven for lunch the next day.

Made them today for dinner along with Guy's BBQ Pork Fried Rice. They were mouthwatering. Had 6 left uncooked to freeze :) will definitely do this again. I have never really liked egg rolls but my husband does, after these I can't say that anymore!! LOL

Grilled or Roasted Tofu Satay

tamari soy sauce

Asian sesame oil

sherry

red bell pepper,

coconut milk (see Tip)

natural-style peanut butter, smooth or chunky

garlic cloves,

curry powder

brown sugar

lime juice

canola oil

cayenne pepper

Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.

Prepare the grill or preheat the oven to 450 degrees.

To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.

Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough.

Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.

Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom. Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid. In either case, stir the coconut milk before measuring it. Once heated, the coconut milk will thin out.

I like tofu at restaurants but have only tried cooking it myself a few times, and so far I haven’t found recipes that yield results I am happy with. I tried baking the tofu and while I didnt mind the softer texture, I really disliked the marinade and satay sauce.

I strongly recommend sprinkling some flour over the tofu before putting it in the oven - it makes it crisp up beautifully! Great taste.

Great recipe.  I recommend roasting the tofu in the oven as opposed to grilling.  The sauce is delicious, but, in my opinion, it needs a little kick - topping it with Sriracha was perfect.<br /><br />Also, I made the mistake of serving this over rice - there wasn't any difference in texture between the tofu and the rice, and it was all mush.  I recommend serving this over lightly steamed vegetables: broccoli, peppers, water chestnuts.  

this is the first time I tried cooking tofu and I was surprised at how delicious it was. I've had tofu from restaraunts before but this beats them out :  I made three thai sauces that night just for fun and this one was the best.

My whole family loved this recipe! Only change I made was instead of the sherry I added orange juice and a little zest. I also pressed it in my TofuXpress for like 30 minutes. I'm much obsessed with my press and definately recommend it. It gave it great texture and the recipe itself had great flavor!

This recipe is so good I smile just thinking about it.  Made it before as suggested by cutting tofu into cubes....Much simpler if cut into cutlets, no fooling around with skewers...just lined gas grill with non-stick foil (reynolds wrap) and cooked...so good...made gluten-free soba noodles, rinsed and dressed with the satay sauce garnish with scallions and chopped peanuts or cashews...omg...salivating.  Dumb easy to make.

I served this for an appetizer party and it was a big hit. I fried the tofu cubes and kept them warm in the oven, and made the peanut sauce (double the lime) a day before to let the flavors settle. I served the peanut sauce warm as a dipping sauce with the tofu, and lightly steamed broccoli and carrot slices (added both color and nutrition). People were mopping it up! I'm planning on tossing the leftover sauce with noodles. A definite keeper.

The tofu didn't come out too well, but that could just have been because my boyfriend and I fail at cooking. The sauce saved it, though. It was like a spicy version of peanut butter (which is much better than it sounds. Promise!). If nothing else, I'm sure I'll make that again.

A feature of most Japanese meals, miso soup always contains miso and dashi, a stock made with kombu seaweed and bonito flakes. Though various ingredients can be added, this tofu and scallion version is quite common—and often served at Japanese restaurants in America.

Miso Soup

brown miso paste,

white miso paste,

tofu,

aji mirin (sweetened rice wine), optional

package shaved dried bonito flakes

In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.

In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

Spot on and so easy to make.<div>Great for those cold winter noon's when you are feeling super lazy!</div><div><br /></div>

I don’t know what these other people made...but this tastes awful! Followed the recipe exactly and ended up throwing it out after choking down 1/2 a cup.

Yummy yummy just like in the best Japanese restaurants

First time making Miso, didn't know what to expect. Pretty good and better with scallions, mushrooms, more mirin, soy sauce, Kale, and sesame oil. Probably changed it too much to be authentic Miso, but we liked it!

I didn't realize how easy making miso soup is.  This is a really good recipe.  I compared this one to others and found that all the others recommended only 1/2 cup of the bonito flakes, instead of the .88 oz this one calls for.  Bonito flakes are light as air, so an ounce is a big portion.  I used 1/2 cup and it was wonderful.  This is a great way to get nutrients. 

For years I've ordered and enjoyed miso soup whenever possible in restaurants and for some reason was fearful of making it myself. Unreal how easy it is once the ingredients are in hand.<br /><br />Add Edame (sea vegetable/ like seaweed) and leave in. I realized I had purchased white and brown miso, but used it anyway for a very satisfying soup. I love fresh scallions for garnish. We're having it tonight with salad with carrot ginger dressing, also to die for. I must have some Asian roots.

I wanted to add miso to my diet since it was a nutritionally beneficial and I was pleasantly suprised by how easy and delicious this soup was. I liked it better than the soup at the sushi place I go to. I got all the ingredients at Whole Foods no problem. next time I might add shittake mushrooms and less tofu since I am still acquiring a taste for tofu. 

This was a delicious and very easy recipe.  The most difficult part of this recipe was finding the ingredients.  They can only be found in an Asian market.  When I couldn't find Kombu I asked the worker.  She handed me a small bag of dried seaweed (wakame) and told me to use a very small amount.  You have to since when added to the water it expands to impressive size.  My guests loved the flavor and wanted the recipe.

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

rice noodles

rice paper rounds

basil basil

carrot

cup, mint

red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves

Vinegar Dipping Sauce, recipe follows

rice vinegar

chili sauce (recommended: Sriracha)

fish sauce soy sauce

scallion, thinly sliced

Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.

Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

The mint was incredibly overpowering.  It wish I had chopped the mint and used it sparingly.  Also, the rice paper became very sticky and hard to work with.  I later found out that a much shorter soak works better, for rolling and cutting the rolls and also for taste and texture.  Overall, this was a very difficult recipe to work with.

I love Ellie Krueger. Does she have a cooking show on Food Network? Trying to eat healthy!!!!!

Love these!  Make them all the time.  For filling i used shrimp, crab, cilantro, noodles, and green onions.

If you want to be the hit of the party...bring these rolls.  It's a bit to lengthy of a process to do for our regular dinner, but if someone asks me to bring an appetizer, this is the one.  I've made these on four different occasions and was asked for the recipe on each one.  They pack up great and the sauces pack in tupperware.  Did not need to change a thing except add a bit more spice to the dipping sauce.  Also served with a peanut sauce.

Wonderful!! Ellie is the best.. I love all her healthy &amp; tasty recipes.  After watching the video, now I feel I can make this for everyone and in different ways.Thanks Ellie!

Excellent! A refreshing, light meal in the summertime. The sauce completes these rolls. And per her video - I always thought these would be difficult to make. Nope couldn't be easier, just takes a little time to prep. I vote that it's completely worth it.

 I made this tonight and my hubby and I thought it was just as good as a good thai restaurant, except Ellie's sauce is a lot better!  If you don't like too spicy then don't add all the hot chili sauce it calls for. I like spicy and thought it was perfect but if I were to make it for my mom I would have to tone it down a notch.  These can be sooo addicting! Thanks Ellie!!

Very good! But much more time consuming than stated. The rice paper, once softened, becomes very sticky and difficult to handle. Otherwise this is delicious and healthy! I omitted the chili sauce. 

Taste Great!! I was inviting my friend over the next day just to try this new recipe. Never attempted this type of dish, but it made me feel like a pro! I recommend it!!

Very flavorful and nutritious. I made it last night and I will make it again today! I added 1/2 serrano chili and 1 Tsp of Hoisin Sauce. I like a little spice in my dishes. I highly recommend this easy and yummy appetizer.

https://www.foodnetwork.com/videos/light-asian-summer-rolls-78958

Dazzle your guests with this delicious appetizer.

Light Asian Summer Rolls

Big Miso Dinner Soup

vegetable stock

acorn squash, seeds removed,

onion,

carrots,

Savoy cabbage,

mushrooms

spinach, washed, tough

red miso

tamari or soy sauce

hot pepper sauce

lemon, juiced

sesame oil

pepper

In a large pot bring the stock to a boil and add the ginger and garlic.

Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil. Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes.

Add the spinach, tofu and scallions and return the soup to a boil. Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes.

Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place.

Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth. Season to taste with salt and pepper.

Top 19 asian appetizer recipes from across the web

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Top 19 asian appetizer recipes from across the web

The most viewed asian appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued Chinese Chicken Lettuce W...

Potato Dumplings

Almost-Famous Spicy Fried Shrimp

Foie Gras Doufu

Pulled Pork Egg Rolls

Grilled or Roasted Tofu Satay

Miso Soup

Soft Asian Summer Rolls with Sweet ...

Big Miso Dinner Soup

Pork and Ginger Pot Stickers

Miso Soup

Garlic Marnier Duck Pot Stickers

Spring Rolls

Baked Spring Rolls

Ginger-Soy-Lime Marinated Shrimp

Teriyaki Chicken Wings

Asian Street Fries

Crab Rangoon Egg Rolls

Crab Rangoon (Crispy Recipe)

The most viewed asian appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine