Po Piah (Thai Spring Rolls) recipe
All Recipes Appetizers and Snacks Wraps and Rolls
Ingredients
- 1 (2 ounce) package mung bean noodles ½ cup ground pork 1 ¼ 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 ¼ 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
Nutrition Info
- 309.9 caloriescarbohydrate: 42 gcholesterol: 38.9 mgfat: 11.1 gfiber: 1.6 gprotein: 10 gsaturatedFat: 2.2 gservingSize: -sodium: 473.8 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Po Piah (Thai Spring Rolls)
Directions
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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.