Grilled Pork Butt Summer Rolls

  • 4 Tbsp. brown sugar
  • 1 Tbsp. sambal chili paste
  • 1 tsp. fish sauce
  • 1 lb. boneless pork butt, thinly sliced
  • 1 oz. vegetable oil
  • 1 cup Pork Glaze (recipe below)
  • 16 round rice paper sheets
  • 32 mint leaves
  • 1 bunch cilantro
  • 1 cup pickled daikon and carrot
  • ½ cup fried shallots
  • 1 8 oz. pack dried rice noodles, cooked
  • 1 cup spicy mayo

Pork Glaze

  • ½ cup hoisin
  • 1 Tbsp. sambal chili paste
  • 1 Tbsp. brown sugar

Peanut Dipping Sauce

  • 1 cup peanut butter
  • 2 tsp. seasoned rice wine vinegar
  • 1 Tbsp. fermented red pepper paste
  • 1 Tbsp. brown sugar
  • 1 Tbsp. hoisin
  • ½ Tbsp. sambal chili paste
  • 1 cup water

Blue Cheese Dipping Sauce

  • ⅓ cup milk
  • 1 tsp. white vinegar
  • 6 oz. blue cheese, crumbled
  • ⅓ cup + 1 Tbsp. sour cream
  • ¼ cup mayonnaise
  • 4 tsp. white wine vinegar
  • ½ tsp. granulated white sugar
  • ¼ tsp. garlic powder
  • Salt and pepper, to taste
  • 1 pt. béchamel
  • 4 oz. cheddar cheese
  • 1 oz. Parmesan cheese
  • 2 oz. Brie cheese
  • ½ lb. macaroni noodles, cooked
  • ¼ lb. diced ham
  • 3 egg yolks
  • ½ cup milk
  • 3 eggs
  • 1 ½ cups flour
  • 1 qt. panko, lightly ground
  • 3 cups vegetable oil
  • Salt, to taste
  • 1 cup Jezebel Sauce (recipe below)

Jezebel Sauce

  • ¼ cup vegetable oil
  • ½ medium yellow onion, small diced
  • 2 cloves garlic, sliced
  • ½ cup pineapple preserves
  • ½ cup apple jelly
  • 1 Tbsp. sambal chili paste
  • 2 Tbsp. prepared horseradish
  • 8 oz. cream cheese, softened
  • ½ cup Buffalo Sauce (recipe below)
  • 2 cups cooked chicken, shredded
  • 2 cups shredded Colby–Monterey Jack
  • 2 cups flour
  • 1 tsp. kosher salt
  • 1 Tbsp. garlic powder
  • 2 Tbsp. Creole seasoning
  • 2 eggs
  • ½ cup milk
  • 2 cups seasoned bread crumbs
  • Oil for frying

Buffalo Sauce

  • 8 Tbsp. butter
  • 1 cup hot sauce
  • 1 Tbsp. Worcestershire sauce