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| Vegetarian Spring Rolls (Po Pia Sot) |
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Ingredients |
| One package of spring roll skins or wrappers. They are 8” by 8” size wrappers. |
1 package of hard Pressed Tofu (or firm tofu) cut into long strips
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| 1 package of Portabella mushroom. (Use only the cap no stem and cut them into long strips.) |
| 4 tbsp of vegetable oil |
2 tbsp of chopped fresh garlic. |
| 5 tbsp soy sauce |
| 1 cup water |
| 1 1/2 bell peppers sliced |
| 10 Green onions |
| 10 pieces of green leaf lettuce |
| Bean Sprouts lightly cooked in Microwave |
Ingredients for Tamarind Sauce Dip |
½ cup Tamarind juice
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½ cup coconut palm sugar
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3 tbsp soy sauce
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1 tsp salt
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1 tsp corn starch
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1 tbsp mustard powder |
| 1 tsp of sesame oil |
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| Preparation for Cooked Filling |
Heat 4 tbsp of vegetable oil in small pan on medium heat. |
Add 2 tbsp of chopped fresh garlic. |
Fry garlic for few seconds just for the aroma |
| Add sliced Tofu |
Add mushrooms
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| Sauté them for a few seconds |
Add 5 tbsp soy sauce
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| Stir until the soy sauce coats the Tofu and mushrooms |
Add 1 cup of water and bring to a boil
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Reduce the heat, simmer about 5 minutes.
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| Turn the heat off and allow to cool |
| Preparation for Tamarind Sauce |
| In a saucepan combine Tamarind juice, coconut palm sugar, soy sauce, salt, and cornstarch and mustard powder |
| Break up the coconut palm sugar into small pieces |
| Turn the heat down to medium-low. Stir |
| Cook until the sugar is melted and the sauce has a thick consistency |
| Turn heat off |
Making the Rolls |
| Open a package of spring roll wrappers. Carefully separate 10 wrappers( or egg roll wrappers) one at a time. They dry out quickly so keep them loosely stacked and covered with cellophane wrap |
| Warm the wrappers in a microwave just enough to get them warm |
| Lay out one of the wrappers on a flat surface. |
| Lay a piece of lettuce leaf on top |
| Add cooked bean sprouts (cook them quickly in a microwave) |
| Add some bell pepper slices |
| Add cooked tofu-mushroom stuffing |
| Roll everything into a tight roll |
| Continue making more rolls till you run out of wrappers |
| Cut each roll into small 2 inch pieces |
| Serve on a plate along with Tamarind dipping sauce |
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