Best Yellow Chile Spring Rolls And Tropical Fruit Salad Recipes

Flan image

Provided by Herb Mesa

Categories dessert

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 cups fat-free evaporated milk
2 cups fat-free sweetened condensed milk
1 teaspoon vanilla extract
3 egg whites
3 whole eggs
1/2 cup pure cane sugar

Steps:

Preheat the oven to 325 degrees F.
In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set.
Let the custard cool 2 hours before serving.

Tropical Spring Rolls with Chile Sauce image

Yield Makes 4 first-course servings

Number Of Ingredients 17

For chile sauce
1 cup Asian sweet chile sauce* (preferably Mae Ploy brand)
1 tablespoon fresh lemon juice
1 tablespoon Asian fish sauce
1 teaspoon finely chopped garlic
1 teaspoon palm sugar* or packed brown sugar
1 teaspoon grated peeled fresh ginger
1 teaspoon finely chopped fresh cilantro
1/4 teaspoon finely chopped fresh hot chile (such as Thai or serrano, preferably red), including seeds
For spring rolls
1 1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
8 Chinese spring roll wrappers*
2 teaspoons water
1 teaspoon cornstarch
About 1 cup vegetable oil

Steps:

Make chile sauce:
Stir together sauce ingredients in a bowl until just combined. Chill, covered.
Make spring rolls:
Stir together shrimp, cilantro, and salt.
Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread 1/2 cup shrimp mixture across wrapper, 3 inches from bottom corner, to form a 4-inch log, leaving a 1 1/4-inch border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
Heat 1/4 inch oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.

Jicama and Tropical Fruit Salad image

Provided by Food Network

Categories side-dish

Yield 6 servings

Number Of Ingredients 8

2 oranges
2 mangoes, peeled and diced
1 pineapple, peeled and diced
1 small jicama, peeled and diced
1/4 cup lime juice
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 cup fresh grated coconut or dried, unsweetened shredded coconut

Steps:

Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.