ปอเปี๊ยะทอด
Super fresh, healthy, and super easy to make!
Last week, during my first summer dinner, there was one plate that was
emptied immediately after it arrived at the table – these super fresh,
very flavorful, and super quick to make, Thai Fresh Spring Rolls
(ปอเปี๊ยะสด). Everyone loved the little-bit-spicy and little-bit-sweet
flavor for a refreshing appetizer.
Ingredients
Prep Time: 15 min / Cook Time: 15 min / 12 servings
Spring roll rice wrapper, 12 sheets
1/2 cup julienned cucumber
1/2 cup julienned carrots
1/2 cup tofu shirataki noodles
1 cup fresh mint
1 cup fresh sweet basil
1 cup fresh cilantro leaves
Optional: Add other fresh herbs if you want
Dipping Sauce
1 tablespoon fish sauce
3 drops stevia
1 teaspoon sriracha sauce
1 tablespoon lime juice
a little bit lime zest – less than 1/4 teaspoon
half Thai red chili – add or reduce based on your spice preference
half clove of garlic, minced
2 teaspoons chives, chopped
Tools needed:
A big bowl of warm water
Notes:
1. If you are making a lot of rolls and plan to eat later, you should
place a very wet paper towel on the top of the rice rolls. The wet paper
towel will help the rice roll to keep moisture until you serve them. You
can then cut them before serving, so all the ingredients will be fresh
inside of the rolls.
Directions
1. Heat a sauté pan over low heat. Add vegan butter into the pan. Once
melted, add in the apple sauce.
2. Get ready: julienned cucumber, julienned carrots, tofu shirataki
noodles (follow the instructions on the package – boil them in the
boiling water for 1-2 mins and then drain), fresh mint, basil and
cilantro leaves. Set aside.
- Prepare a pan with warm or room temperature water. Get ready to roll.
4. Submerge one wrapper into the water. It should soften after 15 – 30
seconds. Make sure the whole wrapper is submerged. If you are using room
temperature water (colder water), it might take a little bit longer to
soften the wrapper.
5. Place the soft wrapper on a wet surface (such as a wet cutting
board).
6. Place a few cucumber and carrots towards the bottom of the wrapper.
Then add tofu shirataki noodles, all fresh herbs on top of cucumbers and
carrots.
7. Tuck the bottom of the wrap around the ingredients, and roll it
tightly until you reach the middle of the wrapper. Fold the left side
in, then fold the right side in.
- Continue to roll it up until you reach the edge.
- Cut the roll in half, and you are ready to serve.