Today, we celebrated figuratively by making Thai spring rolls! Kung, a lovely Thai acquaintance of ours who also happens to be married into the Pianegiani dynasty, was nice enough to have us to her home to teach us how to make spring rolls from scratch. Yum!
We started with raw ingredients: ground pork, oyster sauce, parsley (in the absence of cilantro, I'd imagine), rice noodles, carrots, corn, cabbage, salt, soy sauce, and a smidgen of sugar. We used squares of rice pasta (not like the kind you soak for the summer rolls, but thicker and spongier, somehow), put some goo in, rolled around once and a bit, folded in one corner, rolled another half turn, folded in the other corner, and then wetted the remaining flap for the closure!
After making quite a few, it was time for a tasting break. Kung fried some up for us, and we declared them toothsome. Back to work! We made about 120 of them, and were sent home with a huge portion for our (at the moment) rather small family of 5. Kung also generously sent us home with some of her Thai dipping sauce, and told us that we could get a different one, less authentic but tasty nonetheless, at the eMi.
Guess what we had for dinner!Love,
Alexandra
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