Po Piah (Thai Spring Rolls) Recipe

Name: Po Piah (Thai Spring Rolls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 ounce) package mung bean noodles; 1/2 cup ground pork; 1 1/4 cups bean sprouts; 1 cup finely chopped cabbage; 1 egg; 2 tablespoons light soy sauce, or to taste; 1 teaspoon white sugar, or more to taste; 1/4 teaspoon ground white pepper, or to taste; 1 tablespoon vegetable oil; 4 cloves garlic, minced; 1 (16 ounce) package small spring roll wrappers; 1 tablespoon all-purpose flour; 2 tablespoons water, or as needed; 2 cups vegetable oil for frying

Servings: persons

1 (2 ounce) package mung bean noodles
1/2 cup ground pork
1 1/4 cups bean sprouts
1 cup finely chopped cabbage
1 egg
2 tablespoons light soy sauce, or to taste
1 teaspoon white sugar, or more to taste
1/4 teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil
4 cloves garlic, minced
1 (16 ounce) package small spring roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water, or as needed
2 cups vegetable oil for frying

1
Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
2
Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
3
Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
4
Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
5
Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
6
Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

1328

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (2 ounce) package mung bean noodles, 1/2 cup ground pork, 1 1/4 cups bean sprouts, 1 cup finely chopped cabbage, and more.

Yes, Po Piah (Thai Spring Rolls) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Po Piah (Thai Spring Rolls)

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