Combination Appetizer Recipe

Prepare filling

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add ground pork and cook, breaking up with a spoon, until mostly cooked through, about 4–5 minutes. Add chopped shrimp, shredded carrot, shredded cabbage and sliced green onion; stir-fry 2–3 minutes until vegetables soften and shrimp turn opaque. Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 1–2 more minutes until mixture is well combined and slightly thickened. Remove from heat and let cool 10 minutes.

Assemble rolls

Set out a clean work surface and a small bowl of cold water. Place one spring roll wrapper corner facing you. Spoon about 2 tablespoons of cooled filling near the corner closest to you. Fold bottom corner over filling, fold sides in snugly, then roll up toward remaining corner. Brush a little cold water on the top corner to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Fry spring rolls

Heat 2 cups (about 1"/2.5 cm deep) vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry rolls in batches, seam side down first, 3–4 minutes per side, turning carefully, until golden brown and crisp. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) while you finish the rest.

Marinate chicken

In a bowl combine 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon minced garlic, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 2 teaspoons vegetable oil and 1/2 teaspoon salt. Add thinly sliced chicken strips and toss to coat. Cover and refrigerate at least 30 minutes and up to 4 hours.

Skewer and grill

If using wooden skewers, soak them in water 30 minutes before grilling to prevent burning. Thread marinated chicken onto skewers, about 2–3 strips per skewer so pieces lay flat. Preheat grill or grill pan to medium-high (about 400°F/200°C). Lightly oil the grill grates. Grill skewers 3–4 minutes per side, turning once, until cooked through and charred at edges (internal temperature 165°F/74°C). Alternatively, broil 4–5 minutes per side. Transfer to a plate and rest 3 minutes. Squeeze lime over skewers if desired.

Sweet Hoisin Dipping

In a small bowl combine 3/4 cup sweet chili sauce and 1/4 cup hoisin sauce. Stir until smooth. Transfer to a serving bowl.

Peanut Sauce

In a separate bowl whisk together 1/2 cup creamy peanut butter, 1/4 cup warm water (add more to reach desired consistency), 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon rice vinegar and 1/2 teaspoon minced garlic. If too thick, add warm water 1 tablespoon at a time until pourable. Stir in 1/4 teaspoon red pepper flakes if you want heat. Garnish peanut sauce with crushed peanuts.

Arrange warm spring rolls and chicken satay skewers on a large platter. Place small bowls of sweet hoisin dipping sauce and peanut sauce alongside. Scatter fresh cilantro and optional pickled vegetables on the platter for brightness. Serve immediately so spring rolls stay crisp and skewers remain warm.