Fried Thai Spring Rolls (Por Pia Tod)
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
- 8-10 spring roll wrappers
- 1 cup shredded cabbage
- ½ cup finely shredded carrot
- 1 tablespoon soy sauce
- 1 teaspoon whit pepper
- 2 tablespoon oyster sauce
- 1 teaspoon sugar
- 2-3 clove garlic minced
- 1 tablespoon freshly grated ginger
- 1 small onion thinly sliced
- ½ cup cooked vermicelli noodles chopped
- ½ cup ground pork, beef, chicken, or shrimp your choice
- Vegetable oil for frying
- Egg splash of water
Instructions
- Heat a tablespoon of oil in a pan over medium heat, add protein of choice, cook until completely cooked though. ( if using shrimp- remove from heat and set aside)
- Add onions, garlic, cabbage, carrots, and rice noodles, stir to combine. Continue to cook for about 5-7 minutes until vegetables soften slightly.
- Stir in soy sauce, oyster sauce, white pepper, sugar, green onions (optional), 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, or cooling rack.
- 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.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 0.5gCholesterol: 10mgSodium: 300mgFiber: 1gSugar: 5g
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