Po Piah (Thai Spring Rolls) Tasty Recipes

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Po Piah (Thai Spring Rolls)

"This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad."

Ingredients :

• 1 (2 ounce) package mung bean noodles
• 1/2 cup ground pork
• 1 1/4 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
• 1/4 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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H10M

• 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.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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