Well, we all have our preferences, and personally, I love love love Thai food. I remember the very first time I had it, soon after I moved to Seattle after college. Revelation! Thai food is full of beautiful flavors, fresh ingredients, veggies, tofu... and everything good and wonderful. It's definitely one of my most favorite world cuisines out there.
When we bought our house, there was a funky, boarded up former restaurant about 1 block from our house. It had a decrepit, hand-painted sign "Mexico Grill" on the outside. It sat vacant for months, and we spent the whole time day dreaming of what it would become ... "a vegan bakery!" "an Italian deli!" "an all-vegan chocolatier!" Well, it wasn't any of those things, but after a couple of years, it did open up as a beautiful Thai restaurant... which makes delicious food and is very vegan-friendly. As a result of having a really great Thai restaurant about 100 feet from my front door, I don't cook Thai food all that often. It's not uncommon for us to hop down there for a little take out. And when our dog was sprayed by a skunk about 4 minutes before closing, they very graciously let us run down there and eat in-house, so we could enjoy a dinner without the (unappetizing) stench of skunk.
Nonetheless, Mr. Vegan Eats & Treats was away, and here I am doing "around the world in 30 days," so I decided to try my hand at fresh spring rolls of my own. First I made the all-important peanut sauce. I used a recipe for Thai peanut sauce from "How To Cook Everything Vegetarian," by Mark Bittman. The flavor was different from what I get at my favorite Thai restaurant, a little bit sweeter and spicier, but still very good and definitely quite enjoyable. Next, I cooked up some mega-delicious little tofu strips. Cut up some fresh cukes, carrots, mint, thai basil, cilantro... and gathered my mung bean sprouts. Oh, and a few chopped peanuts for good measure. Ready to assemble!
As you can see, they're not about to offer me a job in the kitchen rolling spring rolls. Ha ha! I kinda suck at it! I value lovely presentation as much as the next person, but I kinda missed the mark here. Ha ha. Well, no worries, they were still good. It was fun making my own fresh spring rolls, and I love using all fresh, local and organic ingredients. Nonetheless, these little babies were not nearly as magically delicious as the fresh spring rolls I can get within about 5 minutes from my house. Hmmm. I'm torn between working on my recipe, or just running out again for more fresh spring rolls!