the Weird, Bad and Lazy Cook

Note 1 : Inspired by < https://www.recipetineats.com/vietnamese-rice-paper-rolls-spring-rolls/#wprm-recipe-container-21094 > A. Prawn spring roll 16 prawns (2 prawns per roll, 8 rolls) Salad, sliced Carrots, julienned Suhun (rehydrate with water, drained and cut with scissors) Italian basil (leaves only) Mint (leaves only) Coriander (leaves only) Rice paper Water (for dipping) 1. Prawn can be blanched and halved. Keep cool aside until rolling time. 2. If making ahead of time, spray finished spring rolls with a light coating of oil for them to keep fresh  little longer. B. Peanut dipping sauce 1 tbsp peanut butter 2 tbsp hoisin sauce 1 tbsp sugar 2 cloves garlic, minced 1/4 cup of water Lime juice (I skipped) 1. Mix everything and microwave for 1 minute. 2. Mix again until well blended. 3. Thin with more water if needed. Serve cool.

Note 1 : After multiple try and error, this is the one I developed to suit my tastebud. A. Soy sauce 2 tbsp oyster sauce 2 tbsp dark soy sauce 1 tbsp mirin 1/2 tbsp white sugar 1/2 tbsp sesame oil 1/2 tbsp vinegar 1/4 cup water A little corn starch slurry 1. Boil everything except corn starch slurry. Adjust to taste. 2. Add in corn starch slurry and thicken to taste. 3. Transfer to bowl once done. B. Ground chicken bulgogi 2 chicken breasts* (separate the bones) 1/2 inch ginger* 2 cloves garlic* 1/4 holland onion* 1/2 apple* 1 shiitake mushroom, sliced 1/2 cup water 2 tbsp soy sauce 1/2 tbsp sugar 1/2 tsp salt 1 tbsp vinegar Capsicum, cubed 1. In the previous pot used to make soy sauce, boil chicken bones and mushroom with water, soy sauce, sugar, salt, and vinegar until well flavoured. 2. Grind all (*) until it forms into fine paste. Add the paste into the broth and keep stirring. 3. Add in capsicum and cook the meat until tender. C. Noodles & Garnishes Pan mee / knife cut noodles...

Note 1 : Inspired by < https://100krecipes.com/classic-coney-island-hot-dog-sauce/ >