1 frozen package of spring roll wrappers

  8”by 8” size (thawed)

1 lb of lean ground pork or turkey

1 small bunch of mung bear threads or cellophane noodles (soaked, drained and cut)

3 cups shreded fresh carrots

½ cup dried black fungus (soaked and drained) optional

4 cloves fresh garlic (finery chopped)

1 tsp sugar

1tbsp fish sauce

2 tbsp  soy sauce

Few drops of sesame oil

Fresh ground peppers

4 cups of vegetable oil

1 egg white



Dim. For Spring rolls or PoPia Tod we need  One package of spring roll skins or wrappers. They are 8” by 8” size wrappers. And there are between 25 to 30 wrappers in the package depending on the brand. . You can find them in the frozen section in  your Asian market.  Thaw them in the refrigerator the day before you plan use them.  Open the package and carefully separate the skins

Cathy; We are so spoiled by having Asian markets in our area but what about the people who don’t have one near by, is there any thing that they could easily find and use instead of the spring roll wrappers.

Dim; The Chinese egg roll wrappers are pretty common and most super markets carry them  . You can find them near the Tofu section.. They are made out of eggs and flour so they are a little thicker and heavier…. not as light and flaky after cooking as spring roll skins because they are made out of flour and water.


Ok we’re done peeling and I’ll cover up the separated skins so they won’t get dry up.


I’ll also save 10 skins for making Fresh spring rolls in our next recipe.  I’ll just keep them  in a plastic bag.


Next I’ll mix the spring roll filling. 




 Dim; Mixing the filling

Dim; For the Spring roll filling we need a pound of ground meat. It can be ground chicken, ground turkey; ground beef or ground pork  Whatever you prefer.

 I happen to have ground pork so that what I’m using today.


In a mixing bowl

Put in 1 tbsp of fish sauce,

2 tbsp of soy sauce,

1 tsp of sugar,

some fresh ground peppers,


pre soak a bunch of cellophane noodles in a bowl of cold water for at least 10 minutes.  Drain out the water, then cut  the cellophane noodles into shorter lengths and add them to the bowl


Add  in shredded fresh carrots which is from 3 carrots,

2 tbsp chopped fresh garlic,

1 cup presoaked and drained dry fungus (start with about ½ cup of the dried  fungus..it will expand to one cup.  Fungus is optional.  It adds a little crunchy texture to the filling)

and then add a few drops of sesame oil.


Mix all the ingredients together  real  well . Now we can wrap the filling with wrappers.     



 Dim wrapping the filling

 Dim.  Now take out one of the peeled spring roll skins and lay it on a flat surface

With a spoon, scoop up a spoon full of the filling mixture that you just made and lay it out on one corner of the wrapper…. fold the wrapper twice to form tri angle shape then close both ends make sure to tighten it.  Then roll the wrapper all the way to the end and secure the tip of the end with a dap of  egg white  to make it stick.

and lay it on the tray.

Repeat  until you’re run out of the filling. 

Cathy; You can make a lot of these by doubling or tripling up the recipes and freezing the un-cook rolls, right mom?

Dim; Yes, but lay the rolls in single layer in a freezer bag, close the bag and lay it flat  in the freezer.  When you’re hungry for more just heat the oil and take them out of the freezer and cook them …no need to thaw them out first


 Dim coking spring rolls

 Dim; Now we are going to fry the spring rolls.

Heat 4 cups of vegetable oil or enough oil for the rolls the float in, in the deep pan on medium heat. Heat the  oil until it’s hot  …but not too hot. (You can tell when it’s ready by droping one roll in. if the oil make nice sizzling sound and the roll floats right up to surface that means it’s ready.

If , however, the roll sinks to the bottom of the pan and doesn’t make a nice frying  sound it  means the oil is not hot enough.


OK we’ll add more rolls  to the pan and cook both sides until the roll turns golden brown. Scoop the rolls  up with the strainer to drain  the oil a little bit

Then let  them sit on the paper towel to absorb excess oil.

Keep cooking the rolls until you are finished

Keep the warm in the oven until they are read to be served,

Cathy;  Now spring rolls are  served  warm with the spicy sweet and sour sauce dip.

Dim; That is what we are making next.     


 Spicy sweet and sour sauce dip



1/3 cup white vinegar

¼ cup sugar

 ¼ cup corn syrup

½ tbsp salt

1  Red Serrano pepper or ½ jalapeno  (chopped up )

 Dim; For the spicy sweet and sour sauce dip we need

1/3 cup white vinegar,

¼ cup sugar,

¼ cup corn syrup

½ tbsp salt.


Cook all this in sauce pan on low heat about 3 to 4 minutes.

Let it cool off then put in

 1 chopped red Serrano pepper or ½ red jalapeno.


You can make this sauce ahead of time. It can be kept for along time in cover container in the refrigerator. 

Cathy; We have spring rolls staying warm in the oven and the sauce.




Vegetarian fresh rolls, or…

 Po Pia Sod


vegetarian fresh rolls

Now were going to move on to our next Thai appetizer, which are vegetarian fresh rolls, or…

Dim: Po Pia Sod

Cathy:  So how to we begin?


 Dim cook Tofu and Portabella mushroom

4 tbsp vegetable oil

1 package of hard pressed Tofu

1 package of Portabella mushroom

2 tbsp chopped fresh garlic

5  tbsp soy sauce



Dim; For Vegetarian Fresh Rolls we need:

1 package of hard Pressed Tofu cut into long strips and

1 package of Portabella mushroom.  (Use only the cap no stem and cut them into long strips.)


Heat 4 tbsp of vegetable oil  in small pan on medium heat.

Put in 2 tbsp of chopped fresh garlic.

Cook garlic for few seconds just for the aroma

Put in the sliced Tofu and the mushrooms

Sauté them for a few seconds

Put in 4 tbsp soy sauce,

Stir  until the sauce coats the Tofu and mushrooms

then add ½ cup of water and bring the water to a boil

Reduce the heat, simmer about 5 minutes.

 Turn the heat off and put the Tofu and the mushroom aside.

Now we’ll make the Tamarind sauce for the our fresh rolls.


Tamarind sauce for Fresh Rolls

1/2 cup Tamarind juice

½ cup coconut palm sugar

4 tbsp  soy sauce

1 tsp salt

½ tbsp corn starch

1 tbsp mustard powder

1 tsp of sesame oil

For the Tamarind sauce we’ll cook 1/2 cup of Tamarind juice in the sauce pan along with

 ½ cup coconut palm sugar,

4 tbsp soy sauce,

1 tsp salt,

½ tbsp corn starch and

few drops of sesame oil.

Stir every thing together to break down the sugar and dissolve the starch.

Now I’ll turn the heat on medium low because I don’t want the burn the sauce.  Coconut Palm Sugar  burns easily so be careful.

Cook until the sugar is melt and the sauce has a thick consistency  or about 5 minutes

Then turn the heat off.




Dim heats up the wrappers in the microwave

Dim;  Remember the 10 wrappers that  we  put aside earlier in our first recipe??

 We are going to warm them up in the microwave for 30 seconds.


 Ok our wrappers are nice and warm and ready to go.

We’ll try to do one to see how it turns out.

Lay out your spring roll wrapper on a flat surface.

Lay a piece of green lettuce leaf on top follow by

cooked bean sprouts (which you   cook quickly in a microwave oven) Add the Tofu that we cooked earlier and 

Add strips red bell pepper and green onion (only the green part). Wrap these all upinto a roll and  then clean up both ends with the knife.


Repeat until you  use up your filling and cover the rolls  up until you are ready to serve.


That’s it.


But wait.  We  still have one more  Thai appetizer to make

Cathy; That’s right it’s my favorite appetizer because it’s so delicious and yet very easy to make. . 



Golden cup with tuna filling.



 This Thai Appetizer is called golden cup with tuna filling.

Dim: in Thailand we call this appitizer Kra Dhong Dhong and we usually use ground pork.

Cathy:  But to make this recipe much simpler, were using Tuna instead, for a great new twist on an old favorite. 


The Golden Cups with  Tuna filling



1 can of Chicken of the sea chunk white tuna

2/3 cup cut corn fresh or frozen

1/3 cup diced red bell pepper

2 cloves fresh garlic (crushed and chopped)

2 tbsp chopped cilantro stems

½ tsp ground peppers

1 tsp salt

2 tbsp vegetable oil

Cilantro sprigs for garnish

 Dim; For Kra Dhong Dhong we need:

One package of frozen Mini Fillo Shells ( there ae fifteen of them)
You have to thaw them out 10 minutes before you use them for this recipe.


First I’ll heat 2 tbsp vegetable oil in a pan.
Put in  1 tbsp  fresh chopped garlic,

2 tbsp chopped cilantro stems and

 ½ tsp fresh ground peppers.

Cook them for few seconds or until the garlic turns light brown,

Add 1 can of chunk white tuna and sauté for few seconds until you smell the aroma of the tuna blending into with the ingredients,

 Add 2/3 cup of cut corn fresh (or frozen) and 

1/3 cup of diced bell pepper and

1 tsp of salt.

Cook just long enough to heat up the corn then turn the heat off.


Let the tuna filling cool off a little bit before we spoon the mixture into  the Fillo Shells.


It’s ready to serve.