Thai Spring Rolls & Citrus Coleslaw

Today we took on the task of making a dish that is one of our favorites… Thai Spring Rolls.  These take a fair amount of time to prepare, and can be even more of a struggle because of the frying that is involved, but, thanks to Dusty’s insistence on upgrading our ‘camp’ kitchen with a fryer, the task was worth a try.

Here is a snapshot of (most of) the ingredients we used…

(Much of my cooking is instinctive and I can’t always tell you exact measurements, which happens to be the case here.  (Sorry!)  Our version was a spin off of Chicken Spring Rolls on the Food Network… go ahead and have a look!)

In an attempt to balance out the ‘fried’ portion of our meal, I added a Coleslaw as follows:

Citrus Coleslaw (by Me)

1/2 head purple cabbage, thinly sliced

1 head chinese cabbage, thinly sliced

3 carrots grated

1 orange bell pepper, thinly sliced

1 bunch cilantro (coriander if you are from NZ), roughly chopped


1 Lime, zest and juice

1 Lemon, zest and juice

3 T. sugar

2 red chilies, finely chopped

2 T. red onion, finely chopped

1/2 c. mayonnaise

Combine Salad ingredients.  Stir together dressing ingredients.  Toss all together.  Yum!

This makes a BIG salad!  I used it to serve two families (15 people).  The nice thing about coleslaw (cabbage based salads), is that the sturdier leaf of the cabbage won’t wilt like a lettuce salad does when stored beyond the meal it was originally prepared for… (i.e. it will still be good tomorrow, and probably the day after).

I will leave you with a few photos of Peas in the kitchen helping with dinner.

Betsy and Aspen – our “kitchen helpers” for the day.

Betsy looking on, Faith watching the fryer and sampling a fejioa (a yummy New Zealand fruit we’ve been introduced to recently), Aspen rolling Spring Rolls.
On the left is a glimpse of the Citrus Coleslaw – very colorful and YUM!
On the right is the filling for the spring rolls – we made a HUGE batch and froze some for another day.


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