1. Recipes

How to Make Po Piah (Thai Spring Rolls) - A Step-by-Step Guide

When it comes to Thai cuisine, spring rolls are a popular and beloved dish. Po Piah, or Thai spring rolls, are a delicious and versatile appetizer that can be enjoyed as a snack or as part of a larger meal. This dish is loved for its light and crispy wrapper and flavorful fillings, making it a favorite among both locals and tourists alike.

What sets Po Piah apart from other spring rolls is the combination of fresh, crunchy vegetables, savory meat or shrimp, and a sweet and tangy sauce...

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Ingredients

  • 1 (2 ounce) package mung bean noodles
  • ½ cup ground pork
  • 1 ¼ cups bean sprouts
  • 1 cup finely chopped cabbage
  • 1 egg
  • 2 tablespoons light soy sauce, or to taste
  • 1 teaspoon white sugar, or more to taste
  • ¼ teaspoon ground white pepper, or to taste
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1 (16 ounce) package small spring roll wrappers
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water, or as needed
  • 2 cups vegetable oil for frying

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
  • Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
  • Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
  • Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
  • Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
  • Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

    • Nutrition

    310 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 39mg
    • Sodium: 474mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 10g
    • Vitamin C: 6mg
    • Calcium: 44mg
    • Iron: 3mg
    • Potassium: 145mg

    Categories

    Appetizer recipes
    Asian recipes
    Dinner recipes
    Easy recipes
    Lunch recipes