'tis the season: crunchy chicken spring rolls, panko crusted crab cakes, bacon-wrapped shrimp, peanut chicken skewers, & mini beef tenderloin sandwiches

the holiday season is official over and sis and i can finally get back to you guys.  we've had a busy couple of weeks with an unruly snow blizzard, puppy babysitting and visitors galore.  we had to cancel peg's first annual christmas party after waking up to 20 inches of snow last saturday morning.  never one to just give up, i decided to whip up some of the appetizers i had planned to make, just in much fewer quantities.  some of the recipes can be found at the link above and the others are listed below.

crunchy chicken spring rolls

bacon-wrapped shrimp with basil garlic stuffing

peanut chicken skewers with chili mayo

panko crusted crab cakes with spicy avocado aioli

mini beef tenderloin sandwiches with mustard-horseradish sauce

crunchy chicken spring rolls
(adapted from martha)
ingredients:
2 chicken breasts, cooked and shredded
1/4 cup diced onion
1/4 cup minced celery
1/4 cup grated carrot
3 garlic cloves, minced
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1/2 cup grated cabbage
1/4 cup sugar snap peas, thinly sliced
1 tablespoon of vegetable oil, plus more for frying
20 spring roll wrappers
1 egg
1 tablespoon water
pepper

directions:
heat oil in large saucepan over medium high heat. add chicken, onion, celery, carrot, garlic, sugar snap peas, cabbage, fish sauce and soy sauce. cook for about 4 minutes and season with pepper. remove from heat and set up a work station. beat egg and water in small dish to make an egg wash. cover wonton wrappers with damp paper towels to prevent from drying out while making the spring rolls. working quickly, place about a tablespoon or more of chicken mixture in corner of wrapper. (you will need to fold this spring roll like you would fold a burrito.) roll up corner until you cannot see mixture anymore. fold up sides to meet in the middle and continue to roll into right cylinder. brush top corner with egg wash and seal. cover rolls with damp paper towel as you continue to make the others. heat oil in large skillet to 350 degrees. working in batches, fry up spring rolls for about 2 to 3 minutes, placing on paper towel to absorb left over oil. you must continually turn rolls to make sure they don't burn. serve immediately with asian duck sauce.


panko crusted crab cakes with spicy avocado aioli
(adapted from cooking light)
ingredients:
16 oz crab meat
1.5 cups panko breadcrumbs
1/4 cup diced celery

1/2 cup mayo
2 tablespoons sour cream
1 egg
1 teaspoons dijon mustard
1 tablespoon worcestershire sauce
couple dashes of hot sauce
avocado
s&p

directions:
preheat oven to 450 degrees. combine crab, 1/2 cup panko, celery, 1/4 cup mayo, egg, dijon mustard, worcestershire sauce, hot sauce and s&p in a mixing bowl.  stir together and form into 2 inch crab cakes. place remaining panko on plate and roll each crab cake into breadcrumbs, making sure they stick.  place crab cakes on non-stick baking sheet and bake for 15 to 20 minutes.

combine 1/4 cup of mayo, sour cream, avocado, hot sauce and s&p in food processor and blend.  once crab crabs are finished, scoop a little of the avocado aioli on each.  serve immediately.

and don't forget the other recipes:
bacon-wrapped shrimp with basil garlic stuffing
peanut chicken skewers with chili mayo
mini beef tenderloin sandwiches with mustard-horseradish sauce

the impromptu family party was a a hit, including a round of drunken dominoes till 3 a.m. and this little pup came just in time to enjoy the holidays with us.