Crispy Thai Spring Rolls Por Pia Tod 🥟🥬

Description

Shatter crisp Thai spring rolls stuffed with glass noodles, mushrooms, and cabbage, fried golden and served with a glossy sweet chili dip, clean, crunchy, and seriously restaurant worthy. 🌶️

Hook ✨

If you want a Thai appetizer that ranks hard in search and always disappears first, por pia tod is pure crunch with a tight filling that stays juicy, not soggy. ✨

Ingredients

• Filling
• 🍜 80 g glass noodles, dry (2.8 oz)
• 🍄 200 g mushrooms, finely chopped (2 cups / 7 oz)
• 🥬 250 g napa cabbage, finely shredded (4 cups / 8.8 oz)
• 🥕 120 g carrots, grated (1 cup / 4.2 oz)
• 🧅 80 g scallions, thin sliced (1 cup / 2.8 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 10 g ginger, minced (1 tbsp / 0.35 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍯 10 ml sugar syrup, optional (2 tsp / 0.34 fl oz)
• 🧂 2 g fine salt (1/2 tsp / 0.07 oz)
• 🌶️ 1 g black pepper (1/4 tsp / 0.04 oz)
• 🛢️ 15 ml neutral oil, for saute (1 tbsp / 0.5 fl oz)
• Wrap
• 🥟 20 spring roll wrappers, 20–22 cm (8–9 in) (20)
• 💧 30 ml water, for sealing (2 tbsp / 1 fl oz)
• 🌾 10 g all purpose flour, for sealing paste (1 tbsp / 0.35 oz)
• Fry
• 🛢️ 900 ml neutral frying oil (4 cups / 30 fl oz)
• Dip
• 🌶️ 120 ml Thai sweet chili sauce (1/2 cup / 4 fl oz)
• 🍋 10 ml lime juice (2 tsp / 0.34 fl oz)
• 🧄 3 g garlic, finely grated, optional (1 small clove / 0.1 oz)
• 🥜 20 g crushed peanuts, optional (3 tbsp / 0.7 oz)

Preparation

1. 1️⃣ Prep the noodles
2. Soak glass noodles in hot water 6 min, drain, rinse cold, then cut into short 3–4 cm lengths so rolls slice clean. 🍜
3. 2️⃣ Cook the filling
4. Heat a 28 cm (11 in) skillet on medium high, add oil, saute mushrooms 4 min until moisture evaporates, then add cabbage and carrot and cook 3 min. 🍄
5. 3️⃣ Season and tighten
6. Add garlic, ginger, soy sauce, optional syrup, salt, and pepper, cook 90 sec until the filling looks dry and cohesive, then cool 10 min. 🧄
7. 4️⃣ Make sealing paste
8. Mix flour with water to a thick paste, this prevents blowouts while frying. 🌾
9. 5️⃣ Roll tight
10. Place wrapper as a diamond, add 2 heaping tbsp filling, fold bottom up, fold sides in, roll tight, seal edge with paste, keep covered with a towel. 🥟
11. 6️⃣ Heat oil
12. Heat oil to 175°C (347°F) in a deep pot, test with a small wrapper strip, it should sizzle steadily, not violently. 🌡️
13. 7️⃣ Fry crisp
14. Fry 4–5 rolls at a time for 4–5 min until deep golden and crisp, turning once, then drain on a rack. 🔥
15. 8️⃣ Mix the dip
16. Stir sweet chili sauce with lime juice, optional garlic, and optional peanuts for a more premium finish. 🌶️
17. 9️⃣ Rest and serve
18. Rest 2 min, then serve hot with the dip on the side. 🍽️

Total Time

⏱️ Prep: 25 min
🔥 Cook/Bake: 18 min
🛋️ Rest: 12 min
⏰ Total: 55 min

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