Fried Thai Spring Rolls (Por Pia Tod)
These Thai fried spring rolls are made the way my mother made them in Korat, glass noodles, seasoned shrimp, thin crispy wrappers, fried in oil that's already hot. Nothing complicated. Nothing unnecessary. The filling cools completely before rolling, the roll is pressed tight before it goes anywhere near the pan, and the oil is at temperature before the first one goes in. Those three things are everything.
Ingredients
- 8-10 spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup finely shredded carrot
- 1 tablespoon soy sauce
- 1 tsp white pepper
- 2 tablespoon oyster sauce
- 1 teaspoon sugar
- 2-3 clove garlic minced
- 1 tablespoon freshly grated ginger
- 1 small onion thinly sliced
- 1/2 cup vermicelli noodles soaked, chopped
- 1/2 cup shrimp ( optional pork, or beef)
- Vegetable oil for frying
- Sesame oil
- Egg
Instructions
- Heat a tablespoon of oil in a pan over medium heat, add protein of choice, cook until completely cooked through. ( 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 2 tablespoons 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 3-4 minutes. Drain on cooling rack.
- Serve hot with sweet chili sauce.
- 1/2 cup glass noodles, soaked in cold water for 10 minutes and drained
Notes
The wrappers matter more than most people think. You want the thin rice paper spring roll sheets, not egg roll wrappers, not wonton skins, not anything thick. They are usually sold frozen in Asian grocery stores, stacked in square sheets. Keep them cold until you are ready to use them. They peel apart more easily when they are still cool, and they shatter more completely when they fry.
The filling must be completely cool before you roll. This is not optional. Warm filling creates steam inside the wrapper and softens it from the inside out. Spread the cooked filling on a wide tray and give it at least twenty minutes, or put it in the fridge for ten. Do not rush this part.
The egg wash that seals the edge needs to be applied generously and pressed firmly. Too light and it does not hold, the roll opens in the oil, fills with grease, and falls apart. Brush it on, press the edge down, and hold it for a moment before the roll goes anywhere near the pan.
If you have leftovers, and you probably will not, freeze them unfried on a tray, then bag them once solid. Fry from frozen at a slightly lower heat, 160C / 320F, for an extra minute or two. They come back well. Not as good as fresh. But they come back.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 0.5gCholesterol: 10mgSodium: 300mgFiber: 1gSugar: 5g
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