Thai Food Tonight
Thai Food Tonight
Vegetarian Spring Rolls (Po Pia Sot)
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

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

½ cup coconut palm sugar

3 tbsp  soy sauce

1 tsp salt

1 tsp corn starch

1 tbsp mustard powder

1 tsp of sesame oil
Vegetarian Fresh Rolls
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

Sauté them for a few seconds

Add 5 tbsp soy sauce

Stir until the soy sauce coats the Tofu and mushrooms

Add 1 cup of water and bring to a boil

Reduce the heat, simmer about 5 minutes.

 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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