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Egg Rolls & Sweet Tea: Asian Inspired, Southern Style
Southern foodways intersect with various Asian-American tastes in this fusion cookbook of 100 recipes celebrating inclusivity and diversity at the dinner table with the best from various cultures, cooking styles, and comforting foods. “’Can food be the catalyst for accepting diversity?’ asks Sauce Maven founder Keng…in the introduction… Keng gleefully mixes cuisines and high and low an elegant recipe for a whole fish fit for a banquet is followed by instructions for frozen fish sticks atop congee. The fusion is clever…This playful collection answers its opening query in the affirmative, and has fun along the way.”―Publishers Weekly Ni hao, y’all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Asian Inspired, Southern Style is in part a memoir of Natalie Keng’s personal food journey growing up in the deep South, but make no This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing. With recipes like Fried Chicken Spring Rolls With Honey, Rainbow Black-Rice Salad, Okra and Tomato Stir-Fry, Black-Eyed Pea Hummus, Georgia Bourbon Coca-Cola Meatloaf, Golden Milk and Sorghum Hot Toddy, and of course, several recipes for egg rolls and sweet teas.
224 pages, Hardcover
Published June 6, 2023
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Displaying 1 - 30 of 32 reviews
October 8, 2023
I had high hopes for this cookbook touted as "Asian Inspired, Southern Style" but ultimately found it to be meh as it really doesn't deliver. In the chapter on sauces you will learn more about how the author has a company that sells sauces and then in the resources section she points you to her website for ingredients, like shaoxing rice wine and sorghum syrup, but the only items this site sells are her sauces and this book. Couple that with 5 pages of acknowledgments and it was hard to not think of this book as a vanity project.
July 6, 2023
What a beautiful book! This is more than a normal cookbook of recipes. I particularly enjoyed the author's incorporation of her family's early times in Georgia, and their struggle to sometimes find the ingredients that would allow them to make "authentic" dishes they knew in Taiwan. So they made their own authentic - by using common ingredients in Southern/Soul foods - catfish, root vegetables, and even Coca-Cola. Brilliant fusion created out of scarcity. The photography is gorgeous and the recipes themselves look promising. Can't wait to try them! And I love the message that food can be a great common ground for bringing together and finding understanding between cultures and politics. This book is a wonderful metaphor for this optimistic worldview.
July 6, 2023
I absolutely loved the premise behind the book Egg Rolls & Sweet Tea. It’s a wonderful cookbook with a storytelling vibe that pulls you into the author’s world.
In Natalie Keng’s Egg Rolls & Sweet Tea, Keng describes experiences of her childhood growing up in Georgia while creating her very own authentic Asian recipes. I am a foodie and these recipes include appetizers, entrees, desserts, etc. and appear to be easy to follow. As I read through this wonderful cookbook, I bookmarked a few of her recipes and can’t wait to make the Rainbow Black Rice Salad. Thank you for introducing me to your world!!
In Natalie Keng’s Egg Rolls & Sweet Tea, Keng describes experiences of her childhood growing up in Georgia while creating her very own authentic Asian recipes. I am a foodie and these recipes include appetizers, entrees, desserts, etc. and appear to be easy to follow. As I read through this wonderful cookbook, I bookmarked a few of her recipes and can’t wait to make the Rainbow Black Rice Salad. Thank you for introducing me to your world!!
May 28, 2023
A well-intentioned and seemingly charming cook book, that will struggle to get a top rating from general kitchen users – it has too wide-ranging a shopping list for it to be used that well. Bhutanese red rice, yes, I'm looking at you. This is designed to be a fusion of Asian cuisines with that of the American south, and as the brief introduction says, fusion should be a secondary concern after that of taste. There certainly seems taste in the first spring roll-type entry here, but I fear the salmon would not cope with all that is thrown at it. After the rolls we get to rice dishes, either bakes or freshly delivered bowls of accompaniment, and again red rice is on the cards – something I have never bought, and probably goes alongside the tinned fire-roasted tomatoes needed here as something I've very, very scarcely been aware of as even being on sale. Garlic flower chives have probably never entered the UK either. And don't get me started with pig ears – this is not the Try Channel.
To my inexperienced mind there seems little non-Asian about this at all for many a page, although when fufu or grits is the choice, and when okra turns up, I guess we're talking more USA than anything else. It's a different kind of south America when yuca (cassava) turns up. And when harissa turns up, the pretence of being from any region goes out the window, chased away by a Deliveroo cyclist – this is definitely a global affair, knocking all borders through and building a potluck for everyone.
This probably makes this book foolish for some in its potential audience, welcome for many others, and frustrating for purists. Is this in the end a book of those that the author thinks are the world's best recipes, but all done wrong? Or even just "wrong"? The intriguing Korean potato salad – a Waldorf but with mashed potato and cucumber – doesn't use Korean potatoes as I cook and enjoy them. But get down and dirty with a lot of the Chinese and Asian recipes and I don't see anything as too awry. The end result then is something that is often one ingredient away from the high street – kung po chicken but with rum joined the baked not stir-fried citrussy chicken in what I kept for later experiment from this.
Practically, we're dealing with a decent book – the introduction is not full of obnoxious self-love like some such volumes, the ingredients list is fine and the directions very clear. The fact a lot of this is pulled from so many places and influences is one reason why the preamble to so many dishes is on the long side, and prevents half the dishes getting a photo, but this is not so unforgiving we cannot see what a lot of the end products are supposed to look like. It's just that the Japanese mayo, the shichimi togarachi and so on better not create a food waste problem – you kind of need to be invested in cooking this way to justify buying a bulk of the requested ingredients. For that, and the wild derivations, this is three and a half stars for me. Star anises, of course.
To my inexperienced mind there seems little non-Asian about this at all for many a page, although when fufu or grits is the choice, and when okra turns up, I guess we're talking more USA than anything else. It's a different kind of south America when yuca (cassava) turns up. And when harissa turns up, the pretence of being from any region goes out the window, chased away by a Deliveroo cyclist – this is definitely a global affair, knocking all borders through and building a potluck for everyone.
This probably makes this book foolish for some in its potential audience, welcome for many others, and frustrating for purists. Is this in the end a book of those that the author thinks are the world's best recipes, but all done wrong? Or even just "wrong"? The intriguing Korean potato salad – a Waldorf but with mashed potato and cucumber – doesn't use Korean potatoes as I cook and enjoy them. But get down and dirty with a lot of the Chinese and Asian recipes and I don't see anything as too awry. The end result then is something that is often one ingredient away from the high street – kung po chicken but with rum joined the baked not stir-fried citrussy chicken in what I kept for later experiment from this.
Practically, we're dealing with a decent book – the introduction is not full of obnoxious self-love like some such volumes, the ingredients list is fine and the directions very clear. The fact a lot of this is pulled from so many places and influences is one reason why the preamble to so many dishes is on the long side, and prevents half the dishes getting a photo, but this is not so unforgiving we cannot see what a lot of the end products are supposed to look like. It's just that the Japanese mayo, the shichimi togarachi and so on better not create a food waste problem – you kind of need to be invested in cooking this way to justify buying a bulk of the requested ingredients. For that, and the wild derivations, this is three and a half stars for me. Star anises, of course.
July 5, 2023
The first recipe I tried was the Thai Mint-Iceberg Daiquiri and WOW what a delightful drink, ABSOLUTELY DELICIOUS. I would never have thought to blend iceberg lettuce and mint into a daiquiri recipe but it works so well.
This book, Egg Rolls and Sweet Tea, is full of delicious flavor combinations that encourage its readers to introduce Asian ingredients into their home kitchens. Thankfully the Author, Natalie Keng, provides a resource guide to help us source ingredients that may not be carried in local grocery store chains.
The author shares recipes inspired by her Asian American heritage as well as her international travels and her life growing up in the southern U.S. She also shares family stories and childhood photos that give us a glimpse of her life growing up in Georgia.
Recipes like Hot Hunan Catfish and Okra &Tomato stir fry introduced new (to me) ways of preparing ingredients I'm familiar with.
The recipe photos in this book are bright and vibrant. Some of the recipes even include process photos for cooking techniques that some readers might not be familiar with, like forming dumpling wrappers from scratch or frying whole fish.
This book is a lovely addition to any cookbook collection, I highly recommend it.
This book, Egg Rolls and Sweet Tea, is full of delicious flavor combinations that encourage its readers to introduce Asian ingredients into their home kitchens. Thankfully the Author, Natalie Keng, provides a resource guide to help us source ingredients that may not be carried in local grocery store chains.
The author shares recipes inspired by her Asian American heritage as well as her international travels and her life growing up in the southern U.S. She also shares family stories and childhood photos that give us a glimpse of her life growing up in Georgia.
Recipes like Hot Hunan Catfish and Okra &Tomato stir fry introduced new (to me) ways of preparing ingredients I'm familiar with.
The recipe photos in this book are bright and vibrant. Some of the recipes even include process photos for cooking techniques that some readers might not be familiar with, like forming dumpling wrappers from scratch or frying whole fish.
This book is a lovely addition to any cookbook collection, I highly recommend it.
November 29, 2023
So, I recently delved into the world of "Egg Rolls & Sweet Tea," and let me tell you, it's a gastronomic masterpiece that effortlessly marries the intricate flavors of Asia with the comforting charm of the South.
The Egg Rolls? A revelation. Crispy, savory, and layered with nuanced flavors – it's like a culinary symphony on your palate.
What struck me most is the book's accessibility. No culinary jargon, just straightforward, well-crafted recipes. It's like having a seasoned chef guide you through a culinary adventure.
The visuals? A work of art. Each dish is thoughtfully presented, elevating the entire culinary experience. You can practically taste the passion and precision in every photo.
Whether you're a seasoned chef or someone with a penchant for kitchen experimentation, "Egg Rolls & Sweet Tea" is a culinary journey worth taking. It effortlessly brings together diverse flavors, celebrating the art of good food. Highly recommended for anyone seeking a tasteful intersection of cultures in the kitchen.
The Egg Rolls? A revelation. Crispy, savory, and layered with nuanced flavors – it's like a culinary symphony on your palate.
What struck me most is the book's accessibility. No culinary jargon, just straightforward, well-crafted recipes. It's like having a seasoned chef guide you through a culinary adventure.
The visuals? A work of art. Each dish is thoughtfully presented, elevating the entire culinary experience. You can practically taste the passion and precision in every photo.
Whether you're a seasoned chef or someone with a penchant for kitchen experimentation, "Egg Rolls & Sweet Tea" is a culinary journey worth taking. It effortlessly brings together diverse flavors, celebrating the art of good food. Highly recommended for anyone seeking a tasteful intersection of cultures in the kitchen.
July 6, 2024
Once again rating/reviewing a cookbook I read like a book-book without attempting any of the recipes, whoops. 3.5, rounded up to 4 as I overall liked the concept and the idea of most of these recipes though my other recurring thought was, "...aren't these just recipes though?" because not every one struck me as fusion-ish.
That might be because my mom is ALSO a Georgian-born Chinese woman (and technically so am I, even though I grew up westward) so Asianish dishes are what I grew up with. I appreciate the specificity re: certain suggested spices/liquids/etc. though substitutes are mentioned, as well as a reference guide in the back for where to find things (while our parents and grandparents may have had to make do with limited ingredient options at the grocery store, in the 2020s Asian/international groceries are more frequent and with the internet, many things are accessible though they might not be cheap).
Easily felt like I was reading something by a cousin though my family's from a different diaspora wave.
That might be because my mom is ALSO a Georgian-born Chinese woman (and technically so am I, even though I grew up westward) so Asianish dishes are what I grew up with. I appreciate the specificity re: certain suggested spices/liquids/etc. though substitutes are mentioned, as well as a reference guide in the back for where to find things (while our parents and grandparents may have had to make do with limited ingredient options at the grocery store, in the 2020s Asian/international groceries are more frequent and with the internet, many things are accessible though they might not be cheap).
Easily felt like I was reading something by a cousin though my family's from a different diaspora wave.
July 6, 2023
Ms Keng does an excellent job in this book blending her Asian and Southern roots. I’ve always agreed there is no better introduction to another culture than through their cuisine. Recipes range from the simple but hearty and delicious Grandma’s Teriyaki Pork Chops to the more complex Whole Silkie Black Chicken Soup.
Many of the ingredients were unfamiliar to me but easily obtained at the local Farmers Market, an excellent way to help me expand my cooking horizons. My first dish was the Soy Ginger Brussels Sprouts an awesome combination of flavors that greatly enhanced the tired Brussels I was making before.
This book is very enjoyable with personal touches and great commentary from the author about her family, friends and influences.
Many of the ingredients were unfamiliar to me but easily obtained at the local Farmers Market, an excellent way to help me expand my cooking horizons. My first dish was the Soy Ginger Brussels Sprouts an awesome combination of flavors that greatly enhanced the tired Brussels I was making before.
This book is very enjoyable with personal touches and great commentary from the author about her family, friends and influences.
July 11, 2023
This book is beautiful inside and out! Definitely coffee table quality production. The photography is outstanding with presentations that are so very tempting. One thing that makes Ms. Keng’s book stand out is the connection she makes between her family, friends, community and food. I waited until I made one of the recipes, Japchae-Inspired Glass Noodles with Swiss Chard, to write this review. The recipe is clearly written and, although the list of ingredients is fairly long, easy to follow. And, the results were delicious. I was able to find the sweet potato noodles in my very small town store, so no worries about getting some of the more unusual ingredients. I highly recommend this lovely book to anyone who is looking for a unique and thoughtful culinary education.
July 5, 2023
I was recently gifted this cookbook and immediately went to town on the Ginger Spiced Sweet Plantains. I have purchased the author's sauces before, here in Georgia, and looked forward to some fresh ways to use them. I would definitely recommend this to any other home "chef" who is interested in perking up their personal menus. I will say some of the ingredients are not in your typical grocery store, but it gives you a reason (if you really even needed one) to visit your local Asian marts and explore (I'm looking at you Nam Dae Mun :D). It reminds me to raise the question of why we limit ourselves to these large chains when we have such amazing local markets.
December 6, 2023
I found this cookbook to be so refreshing. It has many, many layers. So personal and honest. It’s like a memoir and a cookbook rolled into one! I feel like I stepped into the complex life of Natalie and better appreciate her background and approach to cooking. You can tell this book was nurtured in her mind many years before pen was put to paper. I took it on a girls weekend, and we had fun creating recipes one evening. The recipes are sometimes spontaneous and innovative using whatever might be on hand. We loved it! We did have to substitute white wine for her grandfather’s rice wine moonshine as our accompanying beverage of choice however! lol What a delight!
July 20, 2026
Much more than a cookbook and not your typical chef or immigrant story. The author was born a Southerner, worked in Fortune 500, served in public office, traveled the world then landed at Harvard. That is a starkly different experience (and perspective) than if she was from overseas, California or New York. In addition to the beautiful photography, the stories and recipes reflect how food is truly a universal love language--and a catalyst--for bridging differences, building community and developing leadership.
July 5, 2023
I found this book very refreshing and wonderful. I am an American of Taiwanese descent who moved to the deep South in the late 1970s so this recipe fusion genre really resonates with me and my upbringing.
I am looking forward to using this book as a foundation for exploring how I can integrate my Asian and Southern tastes. I also love that it is more than a simple cook book. The author integrates life context which makes it much more interesting!
I am looking forward to using this book as a foundation for exploring how I can integrate my Asian and Southern tastes. I also love that it is more than a simple cook book. The author integrates life context which makes it much more interesting!
December 2, 2023
I love this cookbook! The recipes are creative but not overly scary for people like me with limited experience with Asian ingredients. And incorporating Southern ingredients is genius. The narrative that includes family stories and pictures makes the book seem especially heartfelt and authentic. The photography is beautiful and the step-by-step instructions are easy to follow and much appreciated. I love the author's sauces and look forward to trying a bunch of the recipes.
September 29, 2024
This book goes BEYOND mere delicious recipes and photos! It also takes you on a journey that includes history, spices, family, and how all of these things came together to enhance certain dishes! I found myself almost able to taste the food just by reading about it. I could almost smell the spices! The recipes are easy to follow, and the journey is an added treat! Do yourself a favor and get this book! You'll thank me for it!
June 16, 2026
This was so helpful and fun! I opened it up looking to do something different with my regularly scheduled ladies dinner. I didn’t want it catered. I didn’t want it to be my usual. I wanted to wow the girls and I did. Out of this book grew a theme for our dinners; new day, new things. Easy to make and honestly a unique read. Not just a cookbook, but also full of stories that introduce us to culture. Loved it.
February 9, 2023
Thank you to Gibbs Smith and Edelweiss for giving me an advanced copy in exchange for an honest review
I love this cookbook! As a chef, I am always looking for creative ideas regarding food. I love how the author was able to intertwine their Asian-American roots with Southern style. I am looking forward to trying these recipes in my kitchen
I love this cookbook! As a chef, I am always looking for creative ideas regarding food. I love how the author was able to intertwine their Asian-American roots with Southern style. I am looking forward to trying these recipes in my kitchen
July 5, 2023
This is an amazingly beautiful cookbook. It’s so pretty you could use it for a coffee table book. The recipes and the stories are an absolute delight. It’s so personal and heartwarming. Makes you want to make all the food and feed all your family and friends. Love this book. Highly recommend. The Matcha cupcake recipe is SO good!
October 5, 2023
This cookbook has a cheery retro look with its bright photos. Natalie Keng dishes up family and personal stories along with her recipes. I'm looking forward to adapting some of these recipes to accommodate a diabetic diet. I'm planning to make the teriyaki sauce recipe as well as some of the other sauces. The curried cauliflower rice recipe looks good, too.
November 12, 2023
I have really enjoyed this book! It’s a wonderful combination of storytelling with tasty and easy to make recipes. You’ll love the way Natalie blends traditional Southern and Asian American cuisine into unique meals that everyone will love.
I recommend the curried coconut cauliflower wild rice with the sweet and sour stir-fried meatballs. For desert try the matcha ice cream pie.
I recommend the curried coconut cauliflower wild rice with the sweet and sour stir-fried meatballs. For desert try the matcha ice cream pie.
January 5, 2024
GREAT cookbook. Loved learning about the author and her story. The book is gorgeous. Love the artwork and feel of it. The photography is beautiful to look at. I havnt tried many all of the recipes but am excited to try them. The food looks so tasty. Really unique mix of Asian and southern cuisine that isn’t contrived. You can tell it’s authentic and inspired by her past.
July 5, 2024
The author did an amazing job incorporating Asian and southern style dishes as well as making this a great book to enjoy reading. The flying chicken roasted bbq wingettes were amazing! I can not wait to continue exploring more recipes throughout this book. The bacon collard green egg rolls are next up. I have also tried several of Ms. Keng’s sauces and they are top notch!!
August 6, 2026
Egg Rolls & Sweet Tea is beautiful book with a wonderfully personal touch. The recipes put a fresh spin on warmly familiar favorites, and the combinations are inspired. Each one I've made has been delicious and easy to follow. The stories are a fascinating glimpse into life as a second generation Georgian with Asian roots. This is a cookbook I read cover to cover and will refer to often!
November 16, 2023
Wow! My family and I enjoyed the the food.😋😋 Everyone was amazed that I turned into this gourmet guru overnight. 😂😂. I really enjoyed the antidotes. I plan to surprise my family by using more of recipes. It’s a HIT!!!! 🏆🏆🏆🏆
January 8, 2026
Our family really enjoyed this beautiful cookbook. It was an intricately woven story of Natalie's upbringing and inspiration fused together through delicious meals. The recipes were clear, fun and tasty. Highly recommend and even bought an extra one for my neighbor
July 14, 2023
This book tries too hard to combine Southern recipes with Asian recipes. None of them appeal to me. It also lacks photos for all the recipes.
November 13, 2023
Beautifully written. It captures the heart and experiences of the author.
July 1, 2024
Engaging and approachable! Fun read!
January 1, 2025
Nice book just nothing I would make personally
August 23, 2026
What a terrific cookbook! I love learning new cooking ideas and techniques and this cookbook is a great find. Love the veggies and use of spices and sauces! Thanks from a happy vegetarian!
Displaying 1 - 30 of 32 reviews