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How to make Crispy Spring Roll

Crispy Spring Roll (Por Pia Tod) began in China and traveled with migrants to Thailand, picking up Thai flair—glass noodles, herbs, and a bright sweet-chili dip. From sizzling street carts to parties, por pia tod is a crunchy crowd favorite nationwide!!

Ingredients

  • 1 spring roll wrapper (wheat wrap)
  • 2 tbsp cabbage shredded
  • 1 tbsp carrot julienned
  • 1 tbsp bean sprouts
  • ½ small garlic clove: minced
  • 1 tbsp cooked protein (shrimp, chicken, pork or tofu) – optional
  • 1 tbsp glass noodles
  • Oil for frying

Seasoning

  • 1 tsp soy sauce
  • 1 tbsp oyster sauce
  • A drop of sesame oil
  • Pinch of sugar

Instructions

  1. In a small pan, sauté garlic.
  2. Add cabbage, carrot, sprouts and protein. Stir-fry 1–2 minutes. Season with soy sauce, sesame oil and sugar. Set aside to cool.
  3. Lay 1 spring roll wrapper on a flat surface (diamond shape, point facing you.)
  4. Place filling near the bottom corner, fold over once, fold in both sides, then roll tightly. Seal edge with egg white or water.
  5. Heat oil in a small pot to 170–180°C (340–350°F). Fry until golden brown, ~2–3 minutes.
  6. Serve hot with sweet chili sauce.