Traditional Thai Poh Pia Tod Recipe: A Guide to Homemade Crispy Spring Rolls

Ingredients

  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 2 minced cloves garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 12 spring roll wrappers
  • 1 beaten egg for sealing the spring rolls
  • Oil for deep frying
  • 1 cucumber, sliced for garnish
  • Sweet Thai chili sauce for dipping

Steps and instructions

  1. In a large pan or wok, sauté the garlic until it becomes fragrant.
  2. Add the shredded cabbage, carrots, and bean sprouts to the pan. Stir-fry the vegetables until they are slightly softened.
  3. Stir in the soy sauce and oyster sauce. Allow the mixture to cool.
  4. Place a spring roll wrapper on a clean surface. Place about two tablespoons of the vegetable mixture on the wrapper. Roll the wrapper tightly, folding in the sides as you go. Use the beaten egg to seal the edge of the wrapper. Repeat with the remaining wrappers and vegetable mixture.
  5. Heat the oil in a deep fryer or large pot to around 375 degrees Fahrenheit or until a small piece of wrapper sizzles upon contact.
  6. Fry the spring rolls in batches, careful not to overcrowd the pan. Fry until golden brown, about 3-5 minutes.
  7. Remove the spring rolls using a slotted spoon and drain on a paper towel-lined plate.
  8. Serve the spring rolls hot with sliced cucumber and sweet Thai chili sauce for dipping.

Tools for making

Recipe variations

  • Use spring roll rice paper wrappers instead of spring roll wrappers for a lighter and gluten-free option.
  • Add cooked shrimp, chicken, or tofu to the vegetable mixture for a protein-filled variation.
  • Include sliced bell peppers, mushrooms, or water chestnuts for added crunch and flavor.
  • Replace the oyster sauce with hoisin sauce for a different taste profile.
  • Experiment with different dipping sauces such as peanut sauce, plum sauce, or sriracha mayo.
  • Add chopped fresh herbs like cilantro, mint, or Thai basil to the vegetable mixture for a burst of freshness.
  • Try baking the spring rolls instead of deep frying them for a healthier alternative.
  • Create a spicy version by adding chili flakes or Sriracha sauce to the vegetable mixture.
  • For a fusion twist, substitute the cabbage with shredded kimchi and serve the spring rolls with a side of Korean dipping sauce.
  • Make mini-sized spring rolls for bite-sized appetizers or party snacks.

Recipe overview

Enjoy a taste of Southeast Asia with this recipe for Poh Pia Tod, or Thai Spring Rolls. These crispy, crunchy bites are packed with fresh vegetables and flavorful sauces, all wrapped up in a delicate spring roll wrapper and deep-fried to golden perfection. They're the ideal appetizer for a dinner party or a tasty snack for a quiet night in. This recipe walks you through the simple steps of preparing and frying your own spring rolls at home. Served with sweet Thai chili sauce for dipping and some fresh cucumber slices for an added crunch, these delectable rolls are sure to be a hit with your friends and family. Let's get started!

Common questions

  1. Can I use other vegetables instead of cabbage and carrots? Absolutely! You can customize the filling by using other vegetables such as bell peppers, mushrooms, or bamboo shoots.
  2. Can I make these ahead of time? Yes, you can prepare the spring rolls in advance and store them in the refrigerator for up to 24 hours. Just make sure to cover them with a damp paper towel to prevent them from drying out.
  3. Can I bake these instead of deep frying? While deep frying gives the spring rolls a crispy texture, you can also bake them in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, flipping them halfway through, until they are golden brown.
  4. Can I freeze the uncooked spring rolls? Yes, you can freeze the uncooked spring rolls by arranging them on a baking sheet in a single layer and freezing until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
  5. What can I serve with Poh Pia Tod? Poh Pia Tod is delicious on its own, but you can serve it with a side of jasmine rice or a fresh salad for a complete meal. You can also enjoy it as an appetizer or snack with dipping sauces like sweet Thai chili sauce, plum sauce, or peanut sauce.

Serving dishes and utensils

Origin stories

Like many beloved dishes, Poh Pia Tod has roots that extend back centuries and across borders. Originating from China, this delicious dish found its way to Thailand through migration and cultural exchange. The Thai interpretation of the spring roll is a testament to the country's love for colorful, fresh ingredients and bold flavors. The name itself, "Poh Pia Tod", translates to "fried spring roll", a nod to the dish's humble origins as a celebration of the spring season in China. The use of bean sprouts, carrots, and cabbage in the filling is symbolic, representing the fresh produce that becomes abundant in spring. Today, Poh Pia Tod is a staple in Thai street food culture, enjoyed by locals and tourists alike for its satisfying crunch and flavorful filling. It's not just a spring roll, it's a bite-sized piece of history!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.