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Thai Fried Spring Rolls, 'Poh Pia Tod'

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Fried spring rolls are on the menu at Thai, Chinese, or any Asian-style restaurant, and we think this style using genuine Thai beanthread noodles is the best. This is classic snack food that can also fill you up. Make a large batch if you'd like. After cooking the rolls, set them out in the open air without covering them up, and they'll stay crispy. We also have a recipe for fresh spring rolls.

Ingredients

16 fresh spring roll wrappers
5 medium/large prawns
4 shiitake mushrooms (or use fresh local mushrooms)
1 cup fresh bean sprouts
2 packages beanthread noodles
2 tablespoons chopped spring onion
2 tablespoons chopped cilantro
1/2 cup shredded carrot
1/2 teaspoon Thai pepper powder
1/2 tablespoon minced garlic
1 tablespoon vegetable oil
2 tablespoons thin soy sauce
1 teaspoon sugar
Flour paste (see below)

Preparation

1. Mince your prawns with a sharp chef's knife, and put the minced prawns in a bowl.

2. If using shiitake mushrooms (recommended), soak in warm water until soft, about 15 minutes, then drain and gently squeeze out the water from each mushroom, and slice.

3. Soak your beanthread noodles in water for about 15 minutes, then, while still soaking, cut the beanthread into 1" length pieces using scissors (see picture). Drain, and put the cut beanthread into a bowl.

4. Make a flour paste by mixing 2 tablespoons all purpose flour with 1 tablespoon water. Keep aside. This will act like a glue to hold your wrappers together.

5. Open your package of frozen wrappers, remove from package, and set on a cooking sheet. Cover with a damp paper towel. As you remove each wrapper, keep the damp towel on top of your existing stack.

Method

In a frying pan, heat vegetable oil over medium heat, and add minced garlic. Fry until lightly golden. Add minced shrimp, shiitake, beanthread, carrot, and gently stir in soy sauce, sugar, and pepper powder. Stir fry this until it's blended well. Now add bean sprouts, spring onion, and cilantro. Mix well and cook just a bit longer, then remove to put in a bowl.

On a flat surface, lay out one spring roll wrapper and place the filling on top, then fold and roll as shown in pictures below.

Fry the spring rolls in about one inch of vegetable oil. Remove from oil with a slotted spoon or skimmer. Set on paper towel to cool.

Your spring rolls should be served with two sauces: sweet chile sauce for spring rolls, and sweet and sour plum sauce. Enjoy!

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Comments

Bob
May 16th, 2011
11:31 PM
re: Poh Pia Tod There is a link at the top of this page that says I can buy a kit for this recipe, yet when I click on it there is no kit. Can you provide a kit for this recipe? I would be happy to buy all or most of the ingredients for this recipe from you x2.
mah
May 22nd, 2011
11:41 AM
i cannot wait to try these--yumm
Kay
January 22nd, 2012
3:29 PM
Better than your regular "Chinese Egg Roll". My mother always makes the chicken version of this and it's so good, it definitely beats the Chinese restaurants egg rolls that they serve you and all my friends that aren't Asians agree. My mom recipe, ground chicken, cabbage, carrots, bean thread noodles. Put salt on the veggies, drain the excess water. Put in your COOKED ground chicken and bean thread. Roll it up and fry it. Great sauce to go with it is, boiling fish sauce, vinegar, sugar, garlic and shallots together. Once cool it would be ready, to add some extra put in chopped peanuts and some sriracha.
Anonymous
May 12th, 2012
5:13 PM
I made these and substituted ground pork for the prawns. Today I reheated last night's leftovers in the microwave oven, then crisped up the wrappers in a skillet coated with a touch of non-stick spray. They were even better! The filling is so yummy that I found myself snitching bites as I assembled the spring rolls last night.
:-D
Richard
July 6th, 2014
4:55 AM
This recipe actually looks the same as the local Thai restaurant does, the name is the same too Poh pia tod, must try & see how they go.

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