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.
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
- In a large bowl, mix together the cabbage, carrot, bean sprouts, garlic, soy sauce, oyster sauce, sugar, and black pepper.
- 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.
- Roll the wrapper tightly over the filling, tucking in the sides as you go.
- 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.
- Remove the spring rolls from the oil and drain on paper towels.
- 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