Name: Po Piah (Thai Spring Rolls)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Mung bean noodles - 1 (2 ounce) package; Ground pork - ½ cup; Bean sprouts - 1 ¼ cups; Finely chopped cabbage - 1 cup; Egg - 1; Light soy sauce, or to taste - 2 tablespoons; White sugar, or more to taste - 1 teaspoon; Ground white pepper, or to taste - ¼ teaspoon; Vegetable oil - 1 tablespoon; Garlic, minced - 4 cloves; Small spring roll wrappers - 1 (16 ounce) package; All-purpose flour - 1 tablespoon; Water, or as needed - 2 tablespoons; Vegetable oil for frying - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Po Piah (Thai Spring Rolls)

1. Mung bean noodles - 1 (2 ounce) package

2. Ground pork - ½ cup

3. Bean sprouts - 1 ¼ cups

4. Finely chopped cabbage - 1 cup

5. Egg - 1

6. Light soy sauce, or to taste - 2 tablespoons

7. White sugar, or more to taste - 1 teaspoon

8. Ground white pepper, or to taste - ¼ teaspoon

9. Vegetable oil - 1 tablespoon

10. Garlic, minced - 4 cloves

11. Small spring roll wrappers - 1 (16 ounce) package

12. All-purpose flour - 1 tablespoon

13. Water, or as needed - 2 tablespoons

14. Vegetable oil for frying - 2 cups

How to cook deliciously - Po Piah (Thai Spring Rolls)

1. Stage

Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.

2. Stage

Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.

3. Stage

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.

4. Stage

Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.

5. Stage

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.

6. Stage

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.