How long can you store Thai fried spring rolls(Por Pia Tod) and how do you reheat them?

Store fried spring rolls in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) until they are hot and crispy again, about 10-15 minutes. Avoid using a microwave as it can make the wrappers soggy. For more food safety tips you can ready more on food safety.gov

How do you keep the spring rolls from sticking together while frying?

If you're planning to fry some spring rolls, I've got a tip that might come in handy. To avoid them sticking together, make sure to leave the pan manageable. If needed, fry them in batches and gently stir them occasionally with either a slotted spoon or tongs. This will help even cooking and keep them from sticking together. Happy cooking!

Can you freeze Thai fried spring rolls (Por Pia Tod) before frying them?

Absolutely! Did you know that you can quickly freeze spring rolls before frying them? It's a great way to save time and have a quick snack or meal ready. Assemble them and place them on a single layer of a baking sheet. Once done, pop them in the freezer until they become solid. After that, transfer them to a freezer bag and store them in the freezer for up to three months. When you're ready to munch on them, fry the spring rolls directly from frozen, adding a couple of extra minutes to the cooking time. And voila! You have a yummy snack or meal to enjoy.

Thai Fried Spring Rolls (Por Pia Tod) Learn To Cook Them At Home

Name: Fried Thai Spring Rolls (Por Pia Tod)
Prep time: 40 min
Cook time: 10 min
Total time: 1 h
Cuisine: Thai
Ingredients: 8-10 spring roll wrappers; 1 cup shredded cabbage; 1/2 cup finely shredded carrot; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 clove garlic, minced; 1 teaspoon freshly grated ginger; 1/2 cup cooked vermicelli noodles, chopped; 1/2 cup cooked shrimp, chopped (optional); Vegetable oil for frying; Egg, splash of water

Description

Thai fried spring rolls are a crispy and savory delight, perfect for an appetizer or snack. They are packed with a flavorful blend of vegetables, vermicelli noodles, and optional shrimp, all wrapped in a thin pastry shell fried to golden perfection. Serve with sweet chili sauce for dipping, these spring rolls offer a crunchy exterior and a succulent, aromatic filling, making them an irresistible part of Thai cuisine enjoyed worldwide.

Ingredients

Units Scale

8-10 spring roll wrappers
1 cup shredded cabbage
1/2 cup finely shredded carrot
1 tablespoon soy sauce
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon freshly grated ginger
1/2 cup cooked vermicelli noodles, chopped
1/2 cup cooked shrimp, chopped (optional)
Vegetable oil for frying
Egg, splash of water

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Instructions

Heat a tablespoon of oil in a pan over medium heat. Add garlic, ginger, carrots, and cabbage. Sauté until vegetables are soft.
Stir in soy sauce, sugar, green onions, noodles, and shrimp. Cook for an additional 2-3 minutes until well combined. Let the mixture cool.
Place a tablespoon of the filling on each spring roll wrapper. Fold in the edges and roll tightly. Seal the edge with the egg wash.
Heat oil in a deep pan and fry the spring rolls until golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve hot with sweet chili sauce.

Notes

Wrapper Selection: Use spring roll wrappers made of wheat for the best results.

Preventing Sogginess: To avoid soggy spring rolls, ensure that the filling is not too moist.

Wrapping Technique: Wrap the spring rolls tightly to prevent oil from seeping in during frying. Ensure that the edges are sealed well, using a bit of water or a flour paste to secure them.

Frying Temperature: Maintain the oil temperature at around 350°F (175°C). If the oil is too hot, the wrappers will burn before the inside is hot; if it's too low, the rolls will absorb too much oil and become greasy.

Prep Time: 40min
Cook Time: 10min
Category: Appetizer
Method: Fry
Cuisine: Thai

Nutrition

Serving Size: 1
Calories: 160kcal
Sugar: 5g
Sodium: 300mg
Fat: 6g
Saturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg