Crispy Spring Rolls เปาะเปี๊ยะทอด (paw pia tod)
Makes 12-14 pieces
- 40g Glass noodles, dry
- 120g ground pork
- 3 tsp soy sauce, divided
- ¼ tsp black peppercorns, ground
- ½ tsp white peppercorns, ground
- 4 cloves garlic, minced
- 3-4 dried shiitake mushrooms, soaked in water until soft (at least 1 hour), then finely chopped
- 1.5 cup finely shredded cabbage
- 1 cup grated carrots
- 6 cilantro stems, finely chopped
- ½ – 1 tsp salt
- 1 Tbsp sugar
- 2-3 Tbsp water, as needed
- 8-inch spring roll wrappers, 12-14 pieces, thawed
- 1 egg, beaten, for sealing the wrapper
- Vegetable oil for frying
- Sweet Chili Sauce for dipping see recipe (@7:11)
Soak glass noodles in room temperature water for 10 minutes. Drain, then cut into short pieces.
Mix ground pork with 1 tsp of the soy sauce, set aside.
In a wok or a large saute pan, add a little vegetable oil. Add garlic, black pepper, and white pepper; stir until garlic starts to turn colour slightly. Add pork and cook until the pork is no longer clumpy and is almost done. Add shiitake mushrooms, noodles, cabbage, carrots, mushrooms, cilantro stems, 1/2 tsp salt, 2 tsp soy sauce, and sugar. Toss until noodles are fully cooked and cabbage is wilted, adding a splash of water if noodles start sticking. Remove from heat, taste, and add more salt as needed. Put the filling into a bowl and let cool before wrapping.
While the filling is cooling, peel the wrappers apart so it’s easier when you wrap. (Spring roll wrappers tend to be hard to peel apart right out of the package, so I like to separate them before I start wrapping.)
To wrap, follow the instructions in the video. Use a heaping ¼ cup of filling per roll.
Heat 2-3 inches of oil in a pot to 350 F. Add spring rolls and fry until golden brown, about 5 minutes.
Crispy Thai Spring rolls