These Asian-inspired summer bites are an easy and upgraded alternative to your basic store-bought chips and salsa that you can make for any summer get-together. From Thailand, we have Miang Kham, an appetizer much like the lettuce wrap that uses large basil leaves, pork, shrimp and fresh herbs and spices. For the vegetarians, try a mango summer avocado roll from Thailand made with fresh fruit and veggies and homemade peanut sauce. Last but not least, for an easy evening appetizer that you can serve as a finger food, try bulgogi wrapped peppers. Watch the video below to learn how to make your own. And, to learn more tips and tricks to help you plan your next party, subscribe to see even more videos from Evite.

Ingredients:

Miang Kham

  • Pepper leaves/large basil leaves
  • Shallots
  • Ginger
  • Lime
  • Toasted peanuts
  • Toasted coconut
  • Thai chili peppers
  • Pork
  • Dried shrimp

Mango Summer Avocado Rolls

  • Mango
  • Avocado
  • Purple cabbage
  • Carrots
  • English cucumber
  • Mint
  • Cilantro
  • Vermicelli noodles
  • Rice wrapper
  • Sesame seeds

Peanut Sauce

  • 1/3 cup natural peanut butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce (or tamari)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon chili garlic sauce (or more, to taste)
  • 1/4 teaspoon sesame oil
  • 1/3 cup warm water

Bulgolgi Wrapped Peppers

  • Bulgogi
  • Red and orange peppers
  • Toothpicks

 

Directions:

Miang Kham
1. Slice up 8oz. pork tenderloin into 1″ pieces.
2. Cook stove top in the skillet over medium heat for 18-20 mins, or until pork is cooked all the way through.
3. Remove from heat and add pre-made sweet Thai chili sauce until pork is thoroughly covered. Set aside.
4. Prepare lime wedges, Thai chilis, shallots, coconut flakes, peanuts and lettuce cups.
5. Enjoy!
Mango Summer Avocado Rolls
1. Heat medium size pot of water until hot (do not boil). Once hot add vermicelli noodles and allow to soak until tender. Roughly 5-7 minutes.
2. Once tender, drain and set aside.
3. Prepare 2-3″ slices of cucumber, carrot, avocado, red cabbage and mango. Set aside.
4. Coarsely chop mint and cilantro. Set aside.
5. Dip rice paper in a large low bowl for 1 min. Once tender lay rice paper on your work surface.
6. In the middle right corner of the rice paper, place roughly 1 oz. of cooked vermicelli to act as base. Add all ingredients.
7. Starting from the right corner and roll about one rotation, then fold in the sides and continue to roll keeping ingredients tucked in and tight.
8. Serve with ready-made Vietnamese peanut sauce.
Bulgogi Wrapped Peppers
1. Cook Bulgogi meat as directed on package.
2. Let cool and slice into 3″ length pieces.
3. Add 2-3 slices of fresh bell peppers and toothpick closed.
4. Finish with sesame seeds and finely chopped chives.
5. Serve and enjoy!
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