Poh Pia Tod are the Thai version of the famous spring rolls which can be found on menus in Chinese restaurants around the world. Most usually found being deep fried on the roadside, this simple yet tasty street food is popular among Thais and foreigners alike, and is certainly one of my favourites. They are usually chopped in to pieces and served in a plastic bag and topped with sweet chili sauce.
Poh Pia Tod are made with a thin outer wrapper filled with rice noodles, vegetables (usually carrot and cabbage), and sometimes meat, which are then deep fried until golden brown in colour.
Poh Pia Tod are quite simple to make at home but it does take a little practice to get the spring rolls to roll up and stay together.
• Spring Roll sheets 300g
• Glass noodles 25g
• Cabbage 1 cup (shredded)
• Carrot 1 cup (shredded)
• White ground pepper ¼ tsp
• Bean Sprouts 1 cup
• Thin Soy Sauce 1 ½ tbsp
• Garlic 1 tbsp (chopped)
• Spring Roll “paste” 2 tbsp (prepared by mixing rice flour and water boiled
• Vegetable oil 1 tbsp (for frying garlic)
1. Soak the noodles in water to soften, cut into short pieces, and mix with the shredded carrot & cabbage, bean sprouts, pepper, and soy sauce.
2. Fry the chopped garlic in oil over a low heat, adding noodle mixture once the garlic starts to change colour. Fry until cooked and then remove from pan to cool.
3. After spreading out a spring roll sheet, place one spoonful of the mixture in middle. Roll over once and then fold the ends of the sheet inwards to close. Apply the paste to ends and remainder of the sheet and roll closed. This is to help the sheet stick together.
5. After all rolls are prepared, fry in hot oil over low heat until crisp and brown.