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.
Provided by Toi
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 309.9 calories, Carbohydrate 42 g, Cholesterol 38.9 mg, Fat 11.1 g, Fiber 1.6 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 473.8 mg, Sugar 1.4 g
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Amaris Martinez
[email protected]I've never made spring rolls before, but this recipe was easy to follow and the results were delicious. I'll definitely be making these again!
Quinjesuis
[email protected]These spring rolls were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
SOLO KING
[email protected]I'm not a vegetarian, but I really enjoyed these spring rolls. The tofu was a great substitute for the meat.
Hamza Ababinah
[email protected]These spring rolls were the perfect party food. They were easy to make ahead of time and everyone loved them.
Faiz Khan
[email protected]I'm not sure what I did wrong, but my spring rolls turned out soggy. Maybe I didn't fry them long enough?
pansilu seadw
[email protected]These spring rolls were a lot of work to make, but they were definitely worth it. They were the perfect appetizer for my party.
azim ullah
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth it in the end. The spring rolls were delicious!
ari farsad
[email protected]These spring rolls were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Razu kriom
[email protected]I'm not a big fan of spring rolls, but I really enjoyed these. The filling was flavorful and the rice paper wrappers were crispy.
Arshley Miles
[email protected]The spring rolls were delicious, but the dipping sauce was a bit too spicy for me. Next time I'll try making it with less chili peppers.
Samiul
[email protected]These spring rolls were a bit too oily for my taste, but the flavor was good.
Undeaa Hhshsb
[email protected]This recipe was easy to follow and the spring rolls turned out great! I especially liked the addition of the pickled carrots and daikon radish.
Haris Ali
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The spring rolls are crispy and delicious, and the dipping sauce is the perfect complement.
Nadeera Sewwandi
[email protected]These Thai spring rolls were a hit at my last party! I love the combination of flavors and textures.