Po Pia Thod Vegetarian
300 grams spring roll sheets
25 grams bean noodles
1 cup mashed, boiled, hulled mung beans
1 cup shredded cabbage
1 cup bean sprouts (remove root tips)
1 1/2 tbsp. light soy sauce
1 tbsp. chopped onion
2 tbsp. of boiled flour-water mixture
Soak the noodles in water to soften them; then cut them into short lengths and mix with the mashed mung beans, cabbage, bean sprouts, pepper and soy sauce.
Fry the onion in 1 tbsp. vegetable oil on low heat. When it yellows, add the noodle-mung bean mixture and stir fry it until it’s dry. Remove the pan to cool.
Spread out a spring roll sheet; place about 1 1/2 tsp of the filling in the middle, fold the end over the filling, roll to form a cylinder and use some of the flour paste to stick the ends closed.
Fry the spring rolls in hot oil on low heat until they are golden brown.
Drain the Po Pia Thod and serve with spring roll sauce.
Nam Jim Wan (Sweet Dipping Sauce)
This is a simple dipping sauce usually used with deep fried items such as spring rolls and stuffed chicken wings.
3 cups water
3 cups sugar
1 cup rice vinegar
3 tablespoons Chinese pickled plums
3 tablespoons thinly sliced prik ki nu daeng (red birdseye chilies)
2 tablespoons garlic, very thinly sliced
2 tablespoons ginger, julienned or grated
1 teaspoon of salt
Boil the water, and add the pickled plums (sometimes sold as ‘salted plums’), and simmer for five minutes.
Remove the plums to a food processor and puree them.
Continue to boil the water, adding and dissolving the sugar, then adding the vinegar and salt. If any sugar has not dissolved, add a little more water until it does.
Return the plums to the mixture and then pour over the other ingredients in a sterilized preserving jar, and keep in a cool place for at least a week before using.
Serving & Storage:
Will keep for 2-3 weeks in a well closed jar placed in the refrigerator.