Crunchy summer rolls, meatballs, and garlic, ginger and coriander rice

After this photo, I forgot to keep shooting.   Dinner party with the Hogerty's.  All of these recipes come from The food and Cooking of Vietnam and Cambodia.  Summer rolls:  Remove ribs from lettuce.  Julienne 2-3 carrots, 1 small cucumber, peeled and seeded, and 3 scallions.  Also have 8 oz bean sprouts, some fresh mint leaves and cilantro leaves.  Take a rice paper and place the lettuce leaf on it.  Add a little of each of the vegetables and roll it like the spring rolls.  We used the same dipping sauce as for the spring rolls.  (As you can see, the whole family got a chance to roll some.)  Also not pictured, Grilled pork meatballs with sweet and sour peanut sauce:  To make sauce, heat 2 tsp peanut oil and stir in 1 minced garlic clove and 1 finely chopped thai chili.  When they begin to color add 2 tbsp finely chopped roasted peanuts.  Stir fry until the peanuts begin to weep.  Add 1 tbsp fish sauce, 2 tbsp rice wine vinegar, 2 tbsp hoison sauce, 4 tbsp coconut milk and 1/2 cup water.  Let boil for a minute.  Add 1 tsp sugar and salt to taste.  To make meatballs:  Heat 2 tsp peanut oil.  Add 4 chopped shallots and 2 chopped garlic cloves.  Stir fry until golden.  Let cool.  Add it to 2 cups ground pork.  Add 2 tbsp fish sauce, 2 tsp five spice powder, 2 tsp sugar.  Mix with your hands.  Cover and refrigerate for 2-3 hours.  Then knead with 2 cups bread crumbs.  Make it to balls.  We didn't get the grill going, so we heated the oven to 500 and cooked them until done, turning about 10 minutes into it.  Reheat the sauce and toss with meatballs.  Serve with chopped cilantro.   Garlic and ginger rice with coriander  This was one of my favorites.  Heat 1 tbsp peanut oil.  Add 2 chopped garlic cloves and 1 oz chopped ginger and stir fry until golden.  Add 1 cup of rinsed and drained rice.  Stir fry another 1-2 minutes.  Add 3 1/2 cups chicken stock.  Bring to a boil and reduce heat.  Sprinkle a bunch of cilantro leaves, chopped, over the surface of the stock, cover and cook gently for 20-25 minutes.  Leave covered for 10 minutes off of heat.  Fluff and serve.  Sweet and sour cucumber with chillies, coriander and mint:  Peel and half 2 cucumbers.  Cut into slices.  Put them on a plate and sprinkle with a little salt.  Let sit 15 minutes.  Rinse and dry.  In another bowl, mix 2 tbsp sugar in 1/2 cup rice vinegar until it has dissolved.  Stir in the juice of 1/2 lime and salt to taste.  Add 2 finely chopped and seeded thai chilies, 2 finely chopped shallots, finely chopped cilantro and mint.  Toss with cucumbers.  Let sit 15-20 minutes.