Thai Fresh Spring Rolls, 'Pa Pia Sod'

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Fresh rolls are healthy and delicious, and the fruity tamarind sauce adds super flavor character. Thai-style fresh rolls are called po pia which is a Chinese word, so this is Chinese style which became popular in Thailand. Vietnamese fresh spring rolls are more commonly enjoyed in America, so you might be more familiar with them. This version is typically what you find in Thailand. Don't be afraid to pop them in the microwave and serve warm. Vegetarians can easily leave out the pork and shrimp, and use shiitake or other mushroom.

Though we did not use them in this recipe, often beanthread noodles are added to fresh spring rolls. Just soak for 5-7 minutes, and add a small amount to the mix. Also see: recipe for fried spring rolls.

Ingredients / Fresh Rolls

1 package spring roll wrappers
1/2 cup pork loin, steamed in stacked steamer, then thinly sliced
1/2 cup steamed prawns, thinly sliced
1/2 cup medium-firm tofu, boiled for 5 minutes and sliced
1 cup fresh bean sprouts, rinsed and set to dry
1/2 cup mint leaves
1/2 cup spring onion, chopped into 1 inch pieces
1/2 cup cucumber, thinly sliced (peeled with Miracle Knife for best results)
1/2 cup cilantro leaves

Method / Fresh Rolls

Pour hot/warm water into a shallow dish and add spring roll wrapper, tamp down to keep it flat, and in about 30-40 seconds it will be ready to take out. Place the pork, shrimp and vegetables in the lower center of the wrapper (see pictures). Fold the bottom edge up to cover the filling. Then fold the left and right sides together. Roll the wrapper up to the top edge. Set it on a dish and cover.

Ingredients / Tamarind Sauce

1/4 cup tamarind concentrate mixed with 3/4 cup water
1 cup palm sugar
2 teaspoons salt
1/8 teaspoon 5 Spice Powder

Method / Tamarind Sauce

In a small saucepan, mix together all ingredients. Bring to a boil. Adjust the seasonings to fit your taste. There should be a pronounced sour taste, followed by sweet, followed by salty taste

Pour the tamarind sauce over your rolls, top with thinly sliced jalanpeno pepper and garnish with sliced cucumber, spring onion, mint leaves and cilantro. Enjoy!

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