Assorted Appetizers

For the kebabs: Rinse chicken, pat dry and cut into small cubes. Place 4-5 cubes onto each wooden skewer. Brush chicken with sesame oil and grill until golden brown on both sides.

Meanwhile, combine honey, 1 teaspoon sesame oil, salt, chili powder and lime juice. Brush onto finished kebabs and keep warm until ready to serve.

For the spring rolls: Soak in water noodles for 30 minutes. Peel and grate carrots. Thinly slice cabbage. Rinse bean sprouts and drain well. Combine carrot, cabbage and bean sprouts in a bowl. Peel and mince garlic and add to vegetables. Drain noodles, cut with kitchen shears to about 4 cm (approximately 1 1/2 inch) long and add to vegetables. Stir in beef and season with salt, pepper and sugar.

Put 1-2 tablespoons of vegetable filling onto the center of each wonton wrapper. Brush edges with water and roll up. 

Heat oil in wok or a wide saucepan. (It is hot enough when the handle of a wooden spoon bubbles in the oil.) Fry rolls in hot oil until golden brown, about 4-5 minutes. Remove and drain on paper towels.

For the wontons: Peel and mince garlic. Combine garlic, meat and fish sauce. Heat oil in a fryer or wok. Add a teaspoon of meat mixture to each wonton wrapper. Brush the edges with a little water, then bring the 4 corners to the center and press to create a bag. Fry bags in hot oil until golden brown. about 2 minutes. Remove and drain well on paper towels.