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let's be truthful...frying anything makes them that much more tempting. so, give into your guilty pleasure to these super easy filipino treats. they're great at bbq's and warm with ice cream. FILIPINO TURON (FRIED BANANA) posted on nibbledish by lealea halved or quartered saba bananas 1 package of spring roll wrappers (found in the freezer aisle) 1/2 c brown sugar 1/2 c white sugar water 2 c canola oil peel and separate wrappers, set aside. mix sugars in bowl, set aside. depending on the size of banana, half or quarter them. then, dip or place under running water. then roll the banana in the sugar mix. wrap in spring roll wrapper and seal with water. deep fry until golden brown. you can place on paper towel to absorb some of the excess oil, but don't leave too long because the caramelized sugar will stick to the paper.

the first time i ever tried a spring roll was, ironically, at greasy tgi friday's , where i was working through college. but, it was delicious and great alternative to the lesser option provided. what i like about spring rolls is how versatile they are. you can put anything you'd like with the basic components...shrimp, vermicelli, and some sort of herb, like basil or cilantro. one of my favorite ingredients used in the tgif version was asparagus. they also served it with some sort of soy sauce concoction for dipping, which was tasty, but a traditional peanut sauce makes this appetizer complete. VIETNAMESE SPRING ROLLS adapted from tiny urban kitchen posted on july 30, 2009 1 pack of spring roll skins (found in the dry noodle aisle) 1 pack of vermicelli noodles 1 lb of cooked shrimp 1 bundle of cilantro 1 bag of shredded carrots **feel free to swap out any ingredients for your taste preference** soak the noodles in hot water until soft (about 2-3 minutes). drain t...

i love red wine...and it's good for the heart! during the hot summer days (however rare in san francisco) it's hard to fully enjoy a glass of red wine because it's definitely not very quenching in the heat. so, what do you do? turn it into a refreshing sangria. i took a friend of mine to a cooking class for her birthday last year and the theme was spanish seaside . in addition to a fabulous paella, she made a sangria. sangria's are an easy, yet impressive cocktail option you can serve at any party. it says fun and classy. unfortunately, i lost all the recipes from that cooking class (this is part of the reason why i started a blog), so when i was planning a friend's bridal shower, i scoured the internet for a recipe. then, i found my ultimate go-to. it was perfect! SPANISH SANGRIA posted on thibeault's table on may 5, 2009 (original source: barbara hansen's mexican cookery 1981) 1 bottle, dry full bodied red wine (i chose an argentina malbec - bodega ...