Thai Fresh Spring Rolls with Spicy Peanut Sauce
Rice paper rolls, delicious...this recipe for “Po Pia Sod” comes from the region around Bangkok -- experiment
with different vegetables if you’d like. Use the Peanut Sauce, Chapter Three, Earth for dipping.
12 spring roll wrappers
1 c. vegetarian sausage, such as Gimme Lean brand, sauteed until browned
1 c. firm regular tofu (not silken), cut in 2 inch julienne, drizzled with tamari
12 green beans, steamed
2 c. bean sprouts, steamed
2 c. fresh spinach, steamed
1 c. peanut sauce
Soak one spring roll wrapper in a pie plate with warm water
for 30 to 60 seconds, until soft and pliable. Place one
wrapper on a flat surface. Arrange a twelfth of each of the
sausage, tofu, beans, bean sprouts and spinach on top.
Roll the bottom of the wrapper up, bring the sides in and
continue to roll all the way up. Repeat for the rest of the
wrappers. Serve with peanut sauce.
Rice paper rolls, delicious...this recipe for “Po Pia Sod” comes from the region around Bangkok -- experiment
with different vegetables if you’d like. Use the Peanut Sauce, Chapter Three, Earth for dipping.
12 spring roll wrappers
1 c. vegetarian sausage, such as Gimme Lean brand, sauteed until browned
1 c. firm regular tofu (not silken), cut in 2 inch julienne, drizzled with tamari
12 green beans, steamed
2 c. bean sprouts, steamed
2 c. fresh spinach, steamed
1 c. peanut sauce
Soak one spring roll wrapper in a pie plate with warm water
for 30 to 60 seconds, until soft and pliable. Place one
wrapper on a flat surface. Arrange a twelfth of each of the
sausage, tofu, beans, bean sprouts and spinach on top.
Roll the bottom of the wrapper up, bring the sides in and
continue to roll all the way up. Repeat for the rest of the
wrappers. Serve with peanut sauce.
