Name: Crab-and-Pork Spring Rolls
Cook time: 2 hr
Total time: 2 1/4 hr
Yield: Makes 10 hors d'oeuvre servings
Ingredients: 1/2 oz dried wood ear mushrooms (about 2); 6 oz ground fatty pork (from shoulder); 1/4 lb jumbo lump crabmeat, picked over; 1 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately; 1/4 cup chopped fresh cilantro; 1 tablespoon finely grated peeled fresh ginger; 1 scallion, finely chopped; 2 small garlic cloves, finely chopped; Rounded 1/4 teaspoon salt; 30 Vietnamese rice-paper wedges*; About 6 cups peanut or vegetable oil; Accompaniment: nuoc cham dipping sauce .; a deep-fat thermometer

Image may contain Food Dish Meal Confectionery Sweets Lunch and Dessert

Crab-and-Pork Spring RollsMartyn Thompson

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.

Cooks' note:

Rolls can be assembled (but not fried) 1 month ahead and frozen on a tray in 1 layer, 1/2 inch apart, about 2 hours, then transferred to an airtight container or sealed plastic bag and kept frozen. Thaw in refrigerator, uncovered, in 1 layer, 1/2 inch apart, then pat dry before frying.

Recipe notes

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Kimchi Gim Bugak (Fried Seaweed Chips)

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.