Thai Fresh Spring Roll (Paw Pia Sot)

Ingredients

• 12 ounces Water
• 1/2 cup White Sugar
• 1/2 cup Coconut sugar (or light brown sugar)
• 3 Plums with Brine
• 1 teaspoon Fermented Soybean Paste
• 3 tablespoons Tamarind Concentrate
• 15 oz Sliced Peaches (drained and rinsed)
• 1/2 cup Fried shallots
• 1/4 teaspoon Salt
• 12 Spring roll wrappers
• 6 ounces Bean sprouts (Blanched)
• 1 Cucumber (sliced into strips and seeds removed)
• 2 Carrots (peeled and shredded thin)
• 5 Green Onion stalks
• 2 Jalapenos
• 12 Cilantro stems
• 1 package Extra Firm Tofu (drained and sliced into rectangles)
• 3 Eggs (whisked with soy sauce)
• 2 teaspoon Golden Mountain Soy Sauce (divided)
• 1/4 cup Water
• 1 teaspoon Chinese five spice

Instructions

1. 1

   --- Sauce ---

2. 2

   Add water to a pot along with white sugar and coconut or brown sugar.

3. 3

   Once the sugar is dissolved, add the plums and brine, tamarind concentrate, and fermented soybean paste. Bring to a simmer for 5 minutes.

4. 4

   Then add the drained peaches and fried shallots and allow to simmer for 10 more minutes.

5. 5

   Remove the pot from the heat and allow the sauce to cool down, then blend until smooth. You can also strain the sauce to remove any bits. If the sauce is too thin, heat it back on the stove at low heat to slightly thicken. You want it to coat the back of a spoon.

6. 6

   --- Filling Ingredients ---

7. 7

   Drain and press the tofu, slice into long rectangles. Heat a non-stick skillet over medium heat and add a little bit of oil. Pan fry until lightly golden on both sides. Remove the tofu from the pan and slice into strips. In the same pan, add a quarter cup of water, a teaspoon of soy sauce, and one teaspoon of Chinese five spice. Add the strips of tofu back into the pan and coat on both sides in the liquid. Allow to simmer until the sauce is absorbed into the tofu strips.

8. 8

   Whisk three eggs together and add 1 teaspoon of Golden Mountain soy sauce. Use the same skillet on medium heat with a little bit of oil. Pour the whisked eggs into the pan and swirl the pan to distribute them in a single layer. Place a lid on and allow the eggs to cook until done. Once the eggs are done, remove it in one piece and slice it into thin strips.

9. 9

   Bring a medium-sized pot of water to a rapid boil. Add the bean sprouts for 1 minute and then remove with a strainer into a bowl with ice water. Then remove the bean sprouts and allow them to dry on a plate with a paper towel.

10. 10

    Slice a cucumber in half and use a spoon to remove the seeds. Then slice each half into five strips.

11. 11

    Peel the carrots and use a grater or mandolin to shred long fine strips of carrots.

12. 12

    Remove the white part of the green onions, and use the long green parts. You want just single pieces.

13. 13

    --- Spring Roll Assembly ---

14. 14

    Remove the spring roll pastry wrapper from the freezer and allow it to thaw at room temperature for 30 minutes. Carefully peel to separate the wrappers and place them under a damp towel to keep them moist.

15. 15

    Place one sheet of spring wall wrapper on a cutting board and layer with the filling ingredients in a stacked layer. Start rolling the spring roll and pulling the top to keep it tight. Slice off the ends and slice into bite-size pieces.

16. 16

    Ladle the sauce over each piece and garnish with jalapeno slices. Serve immediately.