Meat Filling

450g ground pork / chicken / turkey ½ tsp sea salt 1 tbsp brown sugar ½ red pepper flakes 1 ½-inch piece fresh ginger (approx. 4 tbsp), peeled and finely chopped 1 head garlic, peeled and minced 2 tbsp olive oil

Salad Filling

Wrappers

rice paper wrappers 1-inch warm water in a pie dish

hoisin sauce for dipping

1. We usually marinate all of the meat filling ingredients for at least a few hours (sometimes overnight), and then fry it up just before assembling the rolls.
2. Have all your other fillings prepped and then you can add the meat and all the veggies, herbs, vermicelli noodles cooked according to the package directions, then add a stripe of hoisin sauce on the inside of the toppings.
3. Now wrap it all up in a rice paper wrapper that has been soaked for 5 seconds in warm water.
4. Have additional hoisin sauce ready for dipping or dolloping on top of the wrapped roll, and serve immediately — enjoy!

16 - 10 extra large uncooked shrimp (de-veined & peeled) 1 large egg 1 green onion, sliced 1 tbsp yellow mustard 1 tbsp fresh cilantro, minced 1 small garlic clove, minced ½ tsp Frank's Red Hot Sauce (or other hot pepper sauce) ½ salt pinch black pepper

2 cups dry breadcrumbs, made from seasoned croutons or Panko

2 tbsp grapeseed oil

• It is ultra important that when you blend the ingredients in the food processor that you take care not to macerate the ingredients, thus destroying any ounce of texture. Keep the pulses short and quick.
• The shrimp cakes can be prepared up until the point of frying several hours in advance; simply cover and refrigerate.
• To cook the shrimp cakes, you'll probably have to do at least two batches, depending on the size of you pan; wipe the pan with paper towel and add fresh oil between batches.
• If you don't have grapeseed oil, use canola, sunflower or peanut oil; these oils are suitable for use at higher temperatures (have high smoke points). Do not use virgin olive oil to fry at high temperatures; cooking olive oil at high temperatures may cause it to develop compounds that have been found to be carcinogenic in animal studies.

1. Roughly  chop shrimp in processor by quickly pulsing on and off two or three times.
2. Add egg, green onion, lemon juice, mustard, cilantro, garlic, hot pepper sauce, salt, and pepper into food processor bow; blend by pulsing two or three times. Take care not to macerate this mixture! You want to retain some texture.
3. Add 1 cup breadcrumbs; pulse once or twice to blend.
4. Using a heaping tablespoon of the mixture, form sixteen 2½-inch-diameter patties, rolling them each in the remaining breadcrumbs immediately after forming the patties. Set aside on a baking sheet lined with waxed paper.
5. Refrigerate 10 minutes.
6. Heat 2 tablespoons grapeseed oil in heavy large skillet over medium-high heat. Fry cakes 2 - 3 minutes per side, until cooked through and crispy and golden brown.
7. Serve with Zingy Tartar Aoli

1 cup mayonnaise 1 tbsp capers, drained and minced 1 tbsp fresh cilantro, chopped 2 tbsp fresh lemon juice ½ tsp dried tarragon ½ Worcestershire sauce ½ Frank's Red Hot Sauce (or other hot pepper sauce)

1. Whisk all ingredients in medium bowl; season with salt and pepper.
2. Cover and chill; use within two or three days.

Bottom Layer

1 ¼ cups all-purpose flour ½ cup butter, softened ¼ cup granulated sugar

Filling

1 cup raspberry jam

Top Layer

2 eggs 1 cup granulated sugar 2 cups long thread coconut ½ tsp almond extract ½ baking powder 1 tbsp all-purpose flour

1. Combine all three top layer ingredients in a food processor or medium bowl; pulse (or mix) until the mixture is crumbly and resembles rough cornmeal.
2. Press mixture into an ungreased 9x9-inch pan; bake in preheated (350 degree F) oven for 15 minutes.
3. Remove from oven and set on cooling rack; leave the oven on, at temperature.

1. Dollop spoonfuls of jam all over the (baked) bottom layer; distribute roughly evenly and spread carefully.

1. In medium bowl, beat eggs until frothy using a hand- or standing mixer (or you can give your arms a workout and use a heavy duty whisk). Beat in sugar, coconut, almond extract, baking powder and flour; be sure to mix well.
2. Drop heaping spoonfuls of the topping evenly over the jam filling; spread delicately with a knife or spatula to fill in any gaps, being careful not to flip over any jam onto the top layer. [caption id="attachment_1632" align="aligncenter" width="600" caption="yummy assembly line."][/caption]
3. Bake in preheated (350 degree F) oven for 30 to 35 minutes until the topping is golden brown. Cool.
4. Cut into squares; the topping will crackle a bit when you cut them — no worries: just enjoy the mind-blowing taste.