OPEN FACE EGG SALAD SANDWICHES

Makes two (can be doubled)

This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli.

four large eggs, hard-boiled, peeled

cup chopped red onion

five tablespoons mayonnaise

one tablespoon Dijon mustard

two teaspoons chopped fresh thyme

cup alfalfa sprouts or radish sprouts

Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE

Makes about 24

one pound large shrimp (about 15), shelled and de-veined

cup finely shredded carrot

cup finely chopped scallion greens

one teaspoon rice vinegar, or to taste

twelve 6&-inch rounds of rice paper*

cup fresh coriander leaves

cup finely shredded Bibb lettuce

cup alfalfa sprouts

Garnish: coriander sprigs

For cashew dipping sauce:

one cup unsalted roasted cashews (about pound)

one tablespoon vegetable oil

cup plain yogurt

two garlic cloves, minced

one tablespoon fresh lemon juice, or to taste

one tablespoon soy sauce, or to taste

cayenne to taste

In a saucepan of boiling salted water cook shrimp until just cooked through, one to two minutes, and drain. Let shrimp cool and cut into -inch pieces.

In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.

Fill a small shallow baking pan or cake pan with warm water. Working with four sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with one soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about one tablespoon coriander leaves in a horizontal line across bottom, leaving a one-inch border on bottom edge and on each side.

Top coriander with about two tablespoons shrimp pieces and top shrimp with about one tablespoon carrot mixture. Sprinkle about one tablespoon lettuce, about one tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in the two sides of sheet to completely enclose filling, and continue rolling.

Make more spring rolls in same manner with remaining three soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining eight rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made six hours ahead and chilled. Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.

To make cashew dipping sauce:In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made four days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 cups.

CHICKEN, SHIITAKE AND BOK CHOY SOUP

makes six servings

eight cups canned low-salt chicken broth

six ounces fresh shiitake mushrooms (about ten large), stemmed, caps sliced

two tablespoons minced peeled fresh ginger

three tablespoons fish sauce (nam pla)*

one tablespoon soy sauce

one tablespoon oriental sesame oil*

teaspoon chili oil*

three cups thinly sliced bok choy

four teaspoons rice vinegar*

two green onions, sliced

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer three minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer two minutes. Add bok choy and simmer until bok choy is tender, about two minutes. Stir in rice vinegar. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with green onions and serve.

BOK CHOY WITH GARLIC

(Makes six servings)

two tablespoons ( stick) butter

four teaspoons minced garlic

12 baby bok choy

two cups chicken stock or canned low-salt broth

Melt butter in heavy large skillet over high heat. Add garlic; saut? one minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about eight minutes. Season with salt and pepper.

*Available in the Asian foods section of many supermarkets.