What you will need:
1 Rice Cooker
1 Rolling mat
1 Spatula
1 Bag of small grain rice
1 Bag of Nori sheets
1 Avocado
1 Cucumber
1/4 Pound of fresh fish (preferably salmon)
1 Bottle of rice vinegar
1 Cup of water

What you will need to do:
1. Put in a cup of rice and a cup of water. Depending on how hungry you are, you may want more but start with this. Turn on the rice cooker and let the rice cook.

2. When finished, pour a few drops of vinegar onto the rice and stir with the spatula.

3. Cut the avocado and remove the pit. Scoop out all of the flesh and set it aside. Finely dice a cucumber and set it aside as well. Chop up the fish.

4. Lay down a sheet of Nori and spread some rice evenly on top of it. Then fill the middle with a mixture of avocado, cucumber and fish but not too much.

5. Wrap the nori shut and use the mat to roll everything into a roll. Once you have everything neatly rolled, remove it from the mat and chop it up.

6. Enjoy the meal and don’t get discouraged. Sushi masters spend years perfecting their art.

8 Spring Rolls
cup Carrots – shredded
cup Cilantro
cup Peanuts – chopped
cup Onions – sliced
cup Green Pepper – sliced
cup Yellow Pepper – sliced
cup Mushrooms – sliced
2 tbs Lime Juice
2 ounces Crab Meat
2 ounces Jasmine Rice

Cook rice according to the package.

Mix cooked rice, shredded carrots, cilantro, chopped peanuts, sliced onion, sliced green and yellow peppers, mushrooms sliced, crab meat and lime juice together in a large bowl.

With a damp cloth moisten rice wraps one at a time. Then fill the rice wrap with 2 tablespoons of mixture. Roll tight and let set for about 30 minutes.

Fry the spring rolls in a large sauce pan for about 3 minutes. Let drain on paper towel.

Serve them with your favorite sauce.

Tips: Spring rolls can be served without being fried. Just dip into hot water to soften for about 1to 2 second then lay flat and bring adding your mixture. You can substitute crab meat for shrimp or add both.

Ingredients:

1 tsp salt
1 lb lean ground pork
2 c finely chopped cabbage
1 tbsp chopped green onion
1 tbsp sesame oil
2 tbsp light soy sauce
2 tbsp chopped fresh ginger
2 tbsp sherry rice wine or white wine
1/2 lb peeled and finely chopped shrimp
2 cloves of garlic, minced
1/4 c vegetable oil
1 c chicken stock
64 wonton wrappers or 1 pkg

Sauce:

1 tsp minced fresh ginger
1 tbsp rice vinegar
2 tbsp light soy sauce

Directions:

1. Add the salt to the shredded cabbage, let this stand for 5 minutes. Squeeze out liquid.
2. Squeeze liquid out of the shrimp.
3. Mix together cabbage, pork, wine, soy, shrimp, oil, onion, garlic, and ginger.
4. Place 2 tsp of the mix into each moist wrapper and seal the edges using a bit of water on the edges. Press out all air and tightly seal them.
5. Using 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden. Add 1/4 c of stock into each pan, low heat, cook covered for 7 minutes. The dumpling should be translucent and the liquid should evaporate. Uncover, cook on high heat for 5 minutes until dark brown. Drain.
6. Repeat this step for the remaining dumplings.