Poh Pia Tod (crispy Thai Spring Rolls)

Poh Pia Tod, or Crispy Thai Spring Rolls, are a popular street food in Thailand. These delicious and crunchy spring rolls are filled with a savory mixture of vegetables and served with a sweet and tangy dipping sauce.

Poh Pia Tod (crispy Thai Spring Rolls)

Ingredients

  • 12 spring roll wrappers
  • 1 cup shredded cabbage
  • 1 carrot, julienned
  • 1/2 cup bean sprouts
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying

Instructions

  1. In a large bowl, mix together the cabbage, carrot, bean sprouts, garlic, soy sauce, oyster sauce, sugar, and black pepper.
  2. Place a spring roll wrapper on a clean surface and spoon 2-3 tablespoons of the vegetable mixture onto the bottom third of the wrapper.
  3. Roll the wrapper tightly over the filling, tucking in the sides as you go.
  4. Heat vegetable oil in a large pan over medium heat. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side.
  5. Remove the spring rolls from the oil and drain on paper towels.
  6. Serve the crispy spring rolls with sweet chili dipping sauce.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
15 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
6g

Supplies

Mixing bowl Cutting board Knife Frying pan Tongs

Tools

Paper towels

Serving suggestions

Serving suggestions: Serve with sweet chili dipping sauce and a side of fresh salad.

Tips & tricks

Tips: Make sure the oil is hot enough before frying the spring rolls to ensure they turn out crispy.

Cost

$10