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Fresh Vietnamese Spring Rolls with Peanut Sauce Recipe

Vietnamese Spring Rolls is a great way to bring your leftover herbs and vegetables back to life. Not only is it a joy to eat, but it's also fun to make by yourself, with friends, and with family!
Vietnamese Spring Rolls come with many names. It's also known as Gỏi cuốn in Vietnamese, fresh spring rolls, summer rolls, and rice paper rolls. This wholesome Asian dish is usually served as an appetizer or light snack, paired with dipping sauces like peanut sauce, hoisin sauce, or spiced vinegar.


The anatomy of a spring roll isn't really fixed. You can add, substitute, or omit ingredients depending on your preference and availability. However, here's our best spring rolls combination that you can try for yourselves:

  • Pork or Prawns (feel free to omit for a completely vegan recipe)
  • Glass Noodles
  • Carrots
  • Red or Green Cabbage
  • Cucumber
  • Lettuce
  • Green Onions
  • Basil
  • Cilantro
  • Red chili peppers


When thinking about how to wrap spring rolls, you might be plagued by questions like: What if the spring rolls do not hold up? What if the rice paper wrapper gets punctured and tears apart?

Slow down! You might not believe it at first but preparing spring rolls is one of the most soothing and meditative things you can do in your home kitchens. The key is to fold and tuck!

Follow these easy instructions on how to assemble fresh spring rolls:


  1. PREP THE RICE PAPER. Give your rice paper a quick 3-second dip in water. Once out of the water, the rice paper should remain slightly firm.

  2. READY YOUR INGREDIENTS. Assemble your washed, cut, and prepped ingredients on the side. By the time you're finished, the rice paper would have absorbed enough water to make it soft and gelatinous but still easy to handle.

  3. START ASSEMBLING. Starting at the upper ⅓ of your rice paper, lay your ingredients while leaving a couple of inches of space on both sides for folding purposes. Start with the lettuce, if you have it in your ingredient list. Layer the rest of the ingredients on top of it, but make sure not to overfill it! You want to roll your rice paper multiple times for a stronger hold.
  4. ROLL AND TUCK. Slowly pull the edge of the wrapper. Begin rolling and tucking the fillings under the wrapper using your forefingers. The tucking ensures that your spring rollis firm and filled.

  5. SEAL THE SIDES. For every roll, envelope the sides to seal your tucked fillings in.

  6. REPEAT THE ROLL-TUCK-SEAL METHOD until your spring roll is fully wrapped!



With vegetables and herbs you can find in your fridge and Asian ingredients available online in Karman Foods' galleries, following this simple Vietnamese Spring Rolls recipe from Cookie and Kate will be a breeze!

Don't fuss too much about making your Vietnamese Spring Rolls perfect, especially if it's your first time. As mentioned earlier, the fun parts about making spring rolls are the meditative effect of having to assemble the ingredients and the satisfaction that comes with the process of wrapping it. As with any recipe, just roll with it!

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One Pot Kanto-Style Sukiyaki Recipe

One Pot Kanto-Style Sukiyaki Recipe

Sometimes, a single pot filled with a great-tasting broth and enriching ingredients is all you need to wash your worries away. Have a taste of the sweet and savory counterpart of hot pot from Japan with this One Pot Kanto-Style Sukiyaki recipe.


Sukiyaki is a nabemono or one-pot dish where thinly sliced meat, various vegetables, mushrooms, and other ingredients are cooked and simmered in a donabe or Japanese clay pot filled with a sweet and savory broth made from soy sauce and mirin

There are various accounts on the history of sukiyaki. It is said that sukiyaki’s origins be traced back to the Edo period where farmers use “suki” or spades to grill (yaki) food like tofu and fish.

Some have also mentioned that sukiyaki comes from the Japanese word sukimi which means “thinly sliced beef”. 

Today, sukiyaki is commonly served in bōnenkai or year-end parties during the winter, offering a warm and satisfying farewell to the year that has been.


Japanese sukiyaki and Chinese hot pot have their fair share of similarities and differences. 

For starters, leafy vegetables like bokchoy, cabbage, mushrooms, tofu, and clear noodles are some of the ingredients you can find in both dishes.

In terms of meat used, sukiyaki uses slightly thicker slices of meat compared to the ones used in hot pots, but still thin enough to be cooked quickly.

Similar to Chinese hot pot, the meat in Kanto-style sukiyaki is cooked by dunking it in the boiling broth. On the other hand, the meat in Kansai-style sukiyaki is seared in the pot first before adding the broth and other ingredients

Speaking of broths, Chinese hot pots, particularly Sichuan-style hot pots, tend to lean on the spicier side, employing chili peppers in both the soup and dipping sauce.


In the recipe below, the sukiyaki sauce, or warishita in Japanese, is made of two key ingredients. Both of these ingredients work hand in hand in giving sukiyaki its distinct and well-balanced mix of sweet and beefy flavors. Both are also widely used in a handful of Japanese recipes, so it's a good idea to always have these in your kitchen!


Kikkoman Aji Mirin

Mirin or sweet rice wine is the secret ingredient behind the sukiyaki broth's depth and complexity. It adds a delightful mix of sweet and rich flavors, which you can also encounter in other Japanese dishes. Because Kikkoman Aji Mirin is already sweetened rice wine, it perfectly balances out the strong taste of the other main ingredient of warishita

Soy Sauce

Countering the sweetness of the mirin is none other than Japanese soy sauce or shoyu. One of the best soy sauce for sukiyaki you can find in your local market or Asian groceries online is Kikkoman Soy Sauce. A staple in Japanese recipes, soy sauce enhances the taste of your beef and vegetables and gives your broth a moderately briny taste. 


In Chinese hot pot, you can enjoy a wide range and varied combinations of chili, nutty, garlicky, and savory sauces to flavor your soup. However, sukiyaki is traditionally enjoyed with a unique dipping sauce: beaten raw eggs.

Your initial thought must be: “Wouldn’t that taste slimy?”

You may feel a subtle change in texture but the rich and slight sweetness of the raw eggs balances the salty ingredients of your sukiyaki delightfully.

We recommend that you use pasteurized eggs so they are safe to consume even when raw. Alternatively, you can crack the egg directly on the bubbling broth to cook it slightly in the heat of the soup.


Sukiyaki may be the superstar of your dinner table, but you can have a wholesome and filling meal with these carb options. Trust us, your stomach will be thanking you afterwards!

Glass Noodles

Glass noodles are typically included in sukiyaki recipes. It's cooked together with the rest of the assembles ingredients under the bubbling sukiyaki broth. With its all-natural and gluten-free ingredients, Sempio Sweet Potato Glass Noodles is our pick for this recipe. These stringy noodles offer a good amount of carbs while remaining light in the tummy down to the last sip. Plus, it's vegan too!

White Rice

instant white rice online

If noodles in your sukiyaki is not enough, that's perfectly fine. Because as with any Asian dish, a steaming bowl of sukiyaki goes best with a steaming bowl of white rice!

If sukiyaki can be made with only 5 ingredients in less than 30 minutes, we'll make things easier for you by recommending CJ Hetbahn Microwaveable White Rice to complete the whole meal! Despite being an "instant food", it's made with high-quality grains and fresh water that cooks into a fragrant and subtly sweet white rice that will complement and never compromise the deliciousness of your sukiyaki. 


Prepare sweet and savory one pot sukiyaki with this sukiyaki recipe from Spice the Plate. While you can get sukiyaki meat from your local groceries, you can find all the ingredients for the best-tasting sukiyaki broth with products available in Karman Foods

For more authentic Asian products, you can order through our online Asian Market.

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Easy Filipino Pata Tim Recipe for the Holidays

Photo fromGam1983 from iStock

In some parts of the world, Christmas might be a one-day or weekend-long celebration but in the Philippines, it’s a three month affair! Known to have the longest holiday celebrations, you can hear local Christmas carols as early as September 1 stretching all the way to the first weeks of January. If you think it stops at Christmas songs, imagine how seriously Filipinos take Christmas and New Year feasts!

Families are known to get together to ring in Christmas and New Years with Noche Buena and Media Noche feasts. You’ve got lechon, buko salad, relleno, Spanish paella, Pinoy-style spaghetti, fried lumpia, and other Filipino food favorites spread across dinner tables for families as small as 3 or as big as 50 (or more!) to enjoy.

One classic Filipino Christmas recipe that’s ever-present in holiday celebrations is Pata Tim. It’s a braised pork leg dish that deliciously fuses Filipino and Chinese ingredients, namely oyster sauce, soy sauce, cornstarch, and sugar. This Pata Tim recipe from Pinoy Recipe calls for the meat to be slow cooked over gentle heat in order for you to achieve that sweet and juicy meat that falls off the bones. For more Filipino and Asian products, order at our online Asian market at Karman Foods.





  • 1 cup broth of pata
  • 5 tablespoons cornstarch
  • Salt to taste



  1. Pre-boil the pork leg over water for 15 minutes to clean the meat of any impurities. 
  2. Simmer the pork with all the ingredients in a stock pot with enough water until the meat is tender. Alternatively, you can cook the pork for about 35-40 minutes in a pressure cooker to tenderize the meat faster.
  3. Add more hot water, if necessary.
  4. Drain and cut the meat from one side and separate the bones. Set aside 1 cup of the broth to be used in the sauce, and plate broiled pork over lettuce.
  5. In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
  6. Pour the sauce on top of the pata. Serve hot!
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How To Add a Christmas Twist to Your Favorite Asian Food Products - Karman Foods

How To Add a Christmas Twist to Your Favorite Asian Food Products

The holiday celebrations this year may be different but one thing’s for sure: you deserve good and timeless Asian comfort food for making it through! From coffee eggnogs to hotpots...
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Complete your Checklist: Unique Gift Ideas for Foodies - Karman Foods

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‘Tis the season of giving and exchanging gifts, and what better way to show your love to someone than by tickling their taste buds and warming their tummies! If you’re looking for unique Christmas gift ideas...
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Simple Asian-Style Hoisin Glazed Christmas Ham Recipe

Simple Asian-Style Hoisin Glazed Christmas Ham Recipe

In most countries, the holiday spirit only kicks in when December arrives. But in the Philippines, Christmas season starts very early and ends just as late. We're talking Christmas carols playing as early as September 1, and family feasts lasting all the way to January, or maybe even February!

To kickstart the festive mood here at Karman Foods, we're sharing our Asian-Style Hoisin Glazed Christmas Ham recipe that you can either start making now, or save for later for when holidays really start!

Adding an Asian twist to your Christmas Ham is easier than it seems. All you need are four ingredients to make a glaze that can turn your classic ham recipe into a sticky, sweet, savory, and mildly spiced Asian-style Christmas Ham.

We borrowed this delightful easy-to-make Asian Hoisin Glazed Christmas Ham recipe from cookin_nurse at food.com. A quick trip to the Asian grocery or a few clicks from Karman Foods is more than enough to complete your ingredient list!

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A 4-Step Guide on Making a Satisfying Chinese-Style Hot Pot

Don’t be fooled by its name because Bullhead Barbeque Sauce unlike any of the barbeque sauces you know. 

But first, let’s talk about what sha cha sauce is. Sha cha sauce is a savory, mildly spicy, umami-inducing condiment that’s primarily used in Chinese and Taiwanese cuisine as a base for soups, barbeque rub, stir-fry seasoning, and as a hot pot dipping sauce. 

A can of Bullhead Barbecue Sauce

Now, when talking about Chinese-style hot pot, you can’t leave out Bullhead Barbeque Sauce from the conversation. Made from ground peanuts, dried fish, dried shrimp, chili garlic, and Asian spices, this slightly grainy and pungent-smelling sauce adds a deliciously curried flavor to your hot pot broths. The Bullhead brand is so popular that some Asian households and grocery stores use it interchangeably with the word sha cha. 

The origin of hot pot is believed to date back over a thousand years ago when Mongolian horsemen would use their helmets to simmer broth and boil meat to fuel their journeys. The Chinese adopted this practice to their local taste and ingredients. For instance, the Shichuan-style hot pot incorporates Shichuan chili peppers, resulting in a tongue-numbing and sweat-inducing dark red broth.

There may be a long-standing history and several varieties of hot pot but really, there are no fixed rules on how to enjoy it. We’ve come up with a simple guide that you may follow so you can enjoy a satisfying hot pot experience that feels like a warm hug right at your homes!


  1. Choose your broth

    There’s a clear and plain broth, spicy Shichuan-style broth, seafood broth, beef broth, and more. Whichever you can get your hands in should work fine. In fact, you can even use the Bullhead sauce as it is! There are split pots out there where you can enjoy two or more broths at the same time, so those who aren’t big fans of spicy food can enjoy some milder tasting soup.

  2. Choose your ingredients

    This is where it gets exciting, because you can just add about anything to your simmering broth! However, you still have to be smart about it. Make sure the ingredients complement each other and your chosen broth. At the same time, don’t add everything in at once so your food can cook properly and add flavor to your soup. You’d want to start with those that take longer to cook, like tough meats and raw vegetables, then work your way to the lighter ingredients like thin beef strips, leafy vegetables, mushrooms, shrimp, glass noodles, fishballs, rice cakes, and even tofu!

  3. Prepare your Bullhead Barbeque Sauce

    For a deeper and richer tasting broth, have a tablespoon full of Bullhead Barbeque Sauce on the side and gradually add it to your scooped portion of hot pot bowl. You can even add in some sliced chili, ginger, or more scallions depending on your taste.

  4. Enjoy it with great company!

    The hot pot experience is best experienced when shared with other people. You may have different taste preferences but the fact that you can build your own sauces and broths makes it possible to bring everyone together. The only problem you might encounter is who gets the last bowl!

    To make the best hot pot, order the best Asian ingredients at Karman foods online Asian market.


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