Preheat your smoker to 225°F (107°C). Rub the pork ribs with Szechuan peppercorns, soy sauce, brown sugar, and minced garlic. Let marinate for at least 1 hour.

Smoke the Ribs

Place the Kiawe wood chips in the smoker and smoke the ribs for 4-5 hours until tender.

Chinatown Chicken Spring Roll

Prepare the Filling

In a skillet, cook ground chicken over medium heat until browned. Add carrots and cabbage. Stir in soy sauce and cook until vegetables are tender.

Wrap Spring Rolls

Place a spring roll wrapper on a clean surface. Add a spoonful of filling and roll tightly, sealing edges with water.

Fry the Spring Rolls

Heat vegetable oil in a deep pan. Fry spring rolls until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Seared Shrimp Sticks

Marinate the Shrimp

In a bowl, mix garlic, soy sauce, and lime juice. Add shrimp and marinate for 15 minutes.

Skewer and Sear

Thread marinated shrimp onto skewers. Heat a skillet over medium-high heat and sear shrimp sticks for 2-3 minutes on each side until cooked through.

Tempura Spicy Ahi Maki

Prepare the Tempura

Mix tempura batter mix with water until smooth. Dip ahi cubes in batter and deep fry until golden and crispy.

Assemble the Maki

Lay a nori sheet on a bamboo mat. Spread sushi rice evenly, add tempura ahi, and roll tightly. Slice into pieces and serve with spicy mayo.