I mentioned a couple of weeks ago that Marc’s mom and aunt had a shower for me that was a Thai food cooking class theme. A chef from a local Thai restaurant lead the class and throughout the night she made and we ate six (!!) dishes. Each one was unique and equally delicious and I couldn’t wait to make them again. The catch was that some of the ingredients, you just can’t find at your typical grocery store. The chef suggested to us to find any Asian grocery store for the specialty items, and when we told her the area of town we lived in, she also recommended going to a particular Hmong Farmer’s Market. We were told we could spend hours there because there was so much to see but I think we had to see that for ourselves to believe.
This weekend, my future sister-in-law and I decided we wanted to re-create some of the yummy food that was made for us, and planned a day of going to the market, Asian grocery store, and cooking. It’s a good thing we started early because just the trips to the markets took us a few hours, not only because we had no idea what we were doing, but also because there was just so much fun stuff to see! Pigs heads, whole fish, beef pizzle (I’ll let you figure that one out), beef tongue….you could pretty much find every part of an animal at the grocery store.
After our adventure, we finally had everything we needed to get cooking. The first thing we made was these summer spring rolls. These are so fun to make! Lots of steps, yes, but fun. And so worth it. The night of our thai feast we made the beef version that was demonstrated to us at the cooking class, but with leftovers I also made an avocado and mango version that was equally delicious and would be perfect for vegetarians. I am including variations of the recipe below. If you love ordering summer spring rolls at thai restaurants, you really should make these…they are the best I’ve ever had!