Snack · 50 min · thai

Poh Pia Tod

Dinner decisions, handled: Poh Pia Tod pairs spring roll wrappers with ground pork for a 50-minute Thai snack.

Ingredients

• 20 Spring roll wrappers
• 1/2 lb Ground pork
• 1/2 lb Shrimp
• 2 oz Glass noodles
• 2 cups Shredded cabbage
• 2 Carrots
• 1/2 cup Wood ear mushrooms
• 3/4 cup Sweet chili sauce

Steps

1. Soak the glass noodles and wood ears until soft; chop everything fine — the filling should be a uniform mince, not chunky.
2. Sauté the pork and shrimp 4 minutes, then the vegetables 3 more; season with soy and white pepper and cool completely — hot filling steams the wrappers soggy.
3. Fill each wrapper with 2 tablespoons of filling, fold the sides in, and roll tight, sealing the edge with water.
4. Fry at 350°F in batches 5 minutes until deep golden and audibly crisp; drain on a rack.
5. Rest 3 minutes so the filling sets and the crust firms.
6. Serve with sweet chili sauce and fresh lettuce for wrapping; the cold crunch of lettuce against hot spring roll is classic.
7. Uncooked rolls freeze beautifully — fry straight from frozen, adding 2 minutes.

Build my plan — free

← All recipes