THAI FRIED SPRING ROLLS RECIPE
Master the art of making irresistibly crispy and golden Thai Fried Spring Rolls (Por Pia Tod) right in your own kitchen! This classic recipe features a savoury filling of seasoned minced pork, glass noodles, and mixed vegetables, all wrapped in a delicate pastry and fried to perfection. A beloved Thai street food and appetizer, these spring rolls are perfect for parties, snacks, or any occasion. Serve them hot with sweet chilli sauce for the ultimate experience.
Ingredients (makes approx. 15-20 rolls)
For the Filling:
- 50g Glass Noodles (Mung Bean Vermicelli)
- 200g Minced Pork (or minced chicken)
- 1 tbsp Vegetable Oil
- 2-3 cloves Garlic, finely minced
- 1/4 tsp White Peppercorns, ground
- 1 cup Cabbage, finely shredded
- 1/2 cup Carrot, grated or finely julienned
- 1/4 cup Dried Wood Ear Mushrooms, soaked in hot water until soft, then finely sliced (optional, for texture)
- 1.5 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Sugar
For Wrapping and Frying:
- 1 pack Spring Roll Pastry (approx. 20 sheets), thawed according to package directions
- 2 tbsp All-purpose Flour or Cornstarch mixed with 3-4 tbsp water to make a paste (for sealing)
- Vegetable Oil for deep-frying (approx. 2-3 inches deep in a pot or wok)
For Serving:
Method
- Prepare the Filling Ingredients:
- Soak the glass noodles in room temperature water for about 10 minutes until soft and pliable. Drain and cut them into shorter, manageable lengths (about 2-3 inches) with scissors.
- If using wood ear mushrooms, soak them in hot water for 15-20 minutes until they expand and soften. Rinse, trim any hard parts, and slice them finely.
- Cook the Filling:
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat. Add the minced garlic and ground white pepper and stir-fry for about 30 seconds until fragrant.
- Add the minced pork to the pan. Break it up with your spatula and cook until it’s no longer pink.
- Add the shredded cabbage, carrot, and sliced wood ear mushrooms (if using). Stir-fry for 2-3 minutes until the vegetables have softened slightly.
- Add the cut glass noodles, oyster sauce, light soy sauce, and sugar. Stir-fry and toss everything together for another 2-3 minutes, or until the noodles are cooked and all the liquid has been absorbed. The filling should be relatively dry.
- Transfer the filling to a large plate or tray and spread it out to cool down completely. This is a crucial step to prevent the wrappers from becoming soggy and tearing.
- Wrap the Spring Rolls:
- Carefully separate a sheet of spring roll pastry and lay it on a clean, flat surface in a diamond shape (with one corner pointing towards you).
- Spoon about 2 tablespoons of the cooled filling onto the bottom third of the wrapper.
- Fold the bottom corner up and over the filling, tucking it in snugly.
- Fold in the left and right corners towards the centre, creating an envelope shape.
- Roll the spring roll up tightly towards the top corner.
- Dab a little of the flour-water paste on the final top corner to seal it shut.
- Place the finished spring roll on a plate with the sealed-side down. Repeat with the remaining pastry and filling.
- Fry the Spring Rolls:
- Heat about 2-3 inches of vegetable oil in a wok or pot to 175-180°C (350°F). If you don’t have a thermometer, you can test if the oil is ready by dipping a wooden chopstick into it; if small bubbles form around the chopstick, the oil is ready.
- Carefully place a few spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- Fry for about 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the spring rolls with a slotted spoon and place them on a wire rack to drain excess oil. This helps them stay crispy.
- Serve:
- Serve the Por Pia Tod hot with a side of Thai Sweet Chilli Sauce for dipping.
WOOD EAR MUSHROOM (HED HOO NOO)
£1.50
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Note
- Cool Filling is Key: Always make sure your filling is completely cool before wrapping to ensure crispy results.
- Vegetarian Version: For a vegetarian option, replace the minced pork with crumbled firm tofu, more mushrooms, or other finely chopped vegetables. Use a vegetarian “oyster” sauce (mushroom-based) and soy sauce for seasoning.
- Making Ahead/Freezing: You can wrap the spring rolls and freeze them uncooked. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. You can fry them directly from frozen, just add a few extra minutes to the cooking time.
- Dipping Sauce: Don’t forget that a variety of ready-made Thai Sweet Chilli Sauces are available at talardthai.com for your convenience.
