Por Pia Tod

Here’s a complete and authentic Thai Por Pia Tod (ปอเปี๊ยะทอด) recipe — the beloved crispy Thai spring rolls, sized perfectly for 2 people. This version is filled with vegetables, glass noodles, and Thai seasonings, and is ideal as an appetizer or snack.

Por Pia Tod (Thai Fried Spring Rolls)

Yield: ~6 spring rolls (2–3 per person)

Equipment Needed:

• Large frying pan or wok

• Mixing bowl

• Cutting board and knife

• Grater (for carrot, optional)

• Small saucepan (for noodles)

• Slotted spoon or tongs

• Paper towels

• Small bowl of water (for sealing wrappers)

Preparation & Cooking Time:

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Ingredients:

🔸 Filling:

🔸 Dipping Sauce (optional):

• Sweet chili sauce or nam jim (see earlier recipe)

Preparation:

1. Prep the noodles:

• Soak the glass noodles in hot water for 5–7 minutes until soft.

• Drain and cut into shorter lengths (about 3–4 inches).

2. Prepare the filling:

• In a bowl, mix noodles, cabbage, carrot, bean sprouts, and minced garlic.

• Add soy sauce, oyster sauce (if using), sugar, pepper, and sesame oil. Mix well.

3. Assemble the spring rolls:

• Place a wrapper on a flat surface, corner facing you (like a diamond).

• Add 2 tablespoons of filling near the bottom corner.

• Fold the bottom corner over the filling, then fold in the sides.

• Roll tightly toward the top, sealing the edge with a dab of water.

4. Fry:

• Heat oil in a pan (~1 inch deep) to 180°C / 350°F.

• Fry rolls in batches for 2–3 minutes per side until golden brown.

• Drain on paper towels.

5. Serve:

• Serve hot with sweet chili sauce or homemade nam jim.

⚖️ Nutritional Information (per 3 rolls with dipping sauce, approximate):

Note: Will vary depending on frying method and oil absorption.