Tuna Drops

   1      cup           all-purpose flour
   1 1/2  teaspoons     double-acting baking powder
   1      teaspoon      onion salt
     1/2  teaspoon      curry powder
   1      dash          cayenne pepper
     1/4  cup           margarine
     1/2  cup           milk
   7      ounces        canned tuna -- drained
   1      cup           cheddar cheese, shredded
   1      tablespoon    green bell peppers -- finely minced
   1      tablespoon    black olives -- chopped

     1. In large mixing bowl, combine flour, baking powder, onion salt,
curry powder and cayenne pepper.
     2. Cut in margarine until mixture is size of small peas.
     3. Add milk all at once and stir until well blended.
     4. Add drained and flaked tuna, cheese, green pepper and olives;
blend well. Drop by teaspoonfuls onto lightly greased cookie sheets.
     5. Bake in preheated 450-degree oven for 10-12 minutes until golden brown.

Serve warm.

VIETNAMESE IMPERIAL ROLLS

   2      cups          Warm water
     1/4  cup           Sugar
                        Sixteen 8-inch round dried -- rice paper wrappers
                        Peanut oil for deep-frying
                        Lettuce leaves
                        Fresh mint leaves
                        Cilantro leaves
                        -----FILLING-----
   3      tablespoons   Small dried tree ear -- mushrooms
   2      ounces        Bean thread noodles
   1      pound         Ground pork butt
   4                    Garlic cloves -- finely minced
   4                    Shallots -- minced
   1      tablespoon    Fish sauce
     1/2  teaspoon      Pepper
   1      cup           Grated carrot
   1      cup           Bean sprouts -- tailed
                        -----DIPPING SAUCE-----
   1                    Garlic clove -- squeezed
                        a garlic press
     1/2  tablespoon    Sugar
   4      tablespoons   Fresh lime juice
   3      tablespoons   Fish sauce
   1                    Fresh or dried red chile -- seeded, finely minced
   3      tablespoons   Water
   1      tablespoon    Finely grated carrot

In 2 separate bowls, soak the tree ears and the bean thread noodles in
warm water until soft and pliable, about 6 minutes.  Rinse tree ears and drain. Remove and discard any hard centers.  Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside.

Mix together the pork, garlic, shallots, fish sauce and pepper.  Add tree ears, noodles, carrots and bean sprouts; mix together with your hands.

Nuoc Cham Dipping Sauce:  Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup.

To form spring rolls:  Combine warm water and sugar in a wide shallow pan (such as a cake pan).  Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel.  Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer.

Using your hands, shape 3 tablespoons of filling into a tight compact
log, about 1-inch in diameter and 4 to 5 inches long.  Place the log along the bottom third of the wrapper.  Roll the bottom edge over the log, then roll it over the filling once more.  Make sure the wrapper is taut around the filling.  Fold the outside wrapper edges inward to enclose the ends. Roll up to seal.  If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant.

Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel.  Continue making the remaining rolls.

To deep fry rolls:  Pour 2 inch inches of oil into a wok or deep-fat fry fryer.  Heat to 325F.  Add a few rolls at a time.  Do not crowd.
Fry for 10 seconds.  Immediately increase heat to high (375F).
Continue to fry, turning occasionally, until golden brown, about 6 to 8
minutes.

Remove rolls to paper towels to drain.