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.