Po Piah (Thai Spring Rolls)

Prep Time:
20 mins

Cook Time:
20 mins

Additional Time:
30 mins

Total Time:
1 hr 10 mins

Servings:
8

Yield:
8 servings

Ingredients

Directions

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.

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.

Nutrition Facts (per serving)

specific type of oil used.

Nutrition Facts (per serving)

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