Poh Pia Tod (Thai Fried Spring Rolls)
Local name: ปอเปี๊ยะทอด
In short: Crisp fried spring rolls filled with glass noodles, minced pork, carrot and mushrooms, served with a sweet chili dipping sauce. It takes about 1 h in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 450 kcal
Poh pia tod are the crisp fried spring rolls served at Thai parties, temple fairs and snack stalls. The filling mixes glass noodles with minced pork, carrot and mushrooms seasoned with garlic, white pepper and a little soy sauce. After frying, the rolls crackle when bitten into, and a sweet chili dipping sauce cuts through the oil. Roll them tightly and fry at the right temperature so they do not soak up fat.
Instructions
- Soak the glass noodles in warm water for 10 minutes until soft. Drain and cut into 5 cm (2 in) lengths.
- Heat the oil in a wok. Fry the garlic for 15 seconds, then add the pork and cook for 3 minutes until no longer pink (71°C/160°F).
- Add the carrot, cabbage and mushrooms and stir-fry for 2 minutes. Add the noodles, soy sauce, oyster sauce, pepper and sugar and toss for 1 minute. Spread on a tray and cool completely.
- For the dipping sauce, simmer the water, sugar, vinegar, chilies, garlic and salt for 5 minutes. Stir in the cornstarch mixture and cook for 1 minute until slightly syrupy. Cool.
- Place a wrapper like a diamond. Spoon 2 tablespoons of filling near the bottom corner, fold the corner over, tuck in the sides and roll up tightly. Seal the tip with the flour paste. Make 12.
- Heat at least 5 cm (2 in) of oil to 175°C (350°F). Fry 4 rolls at a time for 3 to 4 minutes, turning, until deep golden and blistered.
- Drain on a rack for a minute. Serve hot with the sweet chili sauce.
Tips
- Cool the filling fully before wrapping, because steam from warm filling makes the wrappers soggy and prone to bursting. Keep unused wrappers under a damp towel.
- For a meatless version, use extra mushrooms and cubed firm tofu, and use soy sauce in place of the oyster sauce.
Questions and answers
Can I bake or air-fry Thai spring rolls?
Yes. Brush them with oil and air-fry at 190°C (375°F) for 8 to 10 minutes, turning once. They will be crisp but less blistered than deep-fried rolls.
Can I freeze spring rolls?
Freeze the rolled, unfried rolls on a tray, then bag them for up to 2 months. Fry from frozen at 170°C (340°F) for 5 to 6 minutes.
Why did my spring rolls burst?
Usually the filling was too wet or hot, or the rolls were too loosely sealed. Cool and drain the filling and seal the tip firmly.
How long does it take to make Poh Pia Tod (Thai Fried Spring Rolls)?
About 1 h in total: 40 min of preparation and 20 min of cooking.
How many calories are in Poh Pia Tod (Thai Fried Spring Rolls)?
About 450 kcal per serving, with 14 g of protein, 55 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 55 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
