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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: February 5, 2000 Fruit Summer Roll 2 pieces Rice Paper Wrappers 1 tablespoon Peanut Butter Various Fruits, sliced Mint Leaves Roasted Nuts, chopped Immerse rice paper wrappers individually in warm water to soften slightly. Remove from water and lay on a flat surface. Spread peanut butter across the center of the rice paper and layer fruits on top along with a few mint leaves. Sprinkle with nuts. Roll over and wrap rice paper fruit, tucking in the side folds halfway through the roll. Serve with fruit sauce of choice if desired. Poached Ginger Chicken Canneloni 1/4 pound Ground Chicken 2 tablespoons Ginger Pesto Salt & Pepper 1 tablespoon Oyster Sauce 3 sheets Fresh Canneloni Pasta Shiitake Mushroom, sliced 1 ounce Tomato, diced 1/2 bunch Green Onion 2 teaspoons Garlic, minced 3 ounces Tofu, diced Broth: 1 quart Water 1 tablespoon Dashi 1 teaspoon Ginger, minced 1 ounce Konbu 1 tablespoon soy sauce Mix chicken, ginger pesto, salt, pepper and oyster sauce in a bowl. Next, take a pastry bag (or clear plastic sandwich bag and with a small hole cut in the corner) and fill with chicken mixture. Squeeze and spread mixture in a thick line the the center of the pasta sheets and roll, sealing the ends of the pasta with water. Poach in a pan of the broth. Add shiitake mushrooms, tomatoes, green onions and garlic to the broth as it cooks. Simmer for 8-10 minutes. Add tofu towards the end of the cooking process. Serve in a deep dish platter or large bowl.