Lookit me, I did something productive. My pregnancy cravings so far have been incredibly boring and somewhat embarassing. Soup is the biggest thing, all kinds of soup. Including condensed, fresh and steaming from the microwave. And it’s summer. But when I feel kinda classy, I am ravenous for thai food. There’s a place near my house (proximity is a must at this point) that makes fantastic spring rolls, and I crave them fortnightly.
CK is not a big fan of thai food, which, yes, has put a burden on our marriage at times. I could eat it every day, but he gets saturated after our quarterly visit. Thus, I either do the take-out thing while he eats his own food, or we have to figure something else out. Like this homemade spring roll.
It’s not as good as the restaurant version. Appropriate zesty dipping sauces really make a difference there. I didn’t have enough energy to make peanut sauce after standing and chopping vegetables assembly-line style, and we were out of hoisin. So I had to make due with soy and some leftover wasabiyaki. Also, the restaurant version is rolled much tighter. I don’t know how they do that. I think I was nervous about puncturing the rice paper and rolled them too gently.
Aside from that, they were basically the same as the restaurant’s. Very simple, not fussy with the innards. Lettuce, rice noodles, a strip of baked tofu, and matchstick cuts of carrots (from the garden, ooh) and cucumber. I changed it up by adding a slice of avocado, cuz I live life on the edge. Cilantro would have been good too, and I’ve had it in other versions, but I didn’t have any.
This held me over for a few days, but I’m already feeling the urge to go back for their rolls, and maybe some fried tofu stir fry. I just can’t duplicate their fried tofu.
Hey, maybe I’ll stand in front of the stove to make dinner next week. We’ll see.
