Thai Food Tonight
Thai Food Tonight
Spring Rolls (Po Pia Thot)
A crunchy appetizer with ground pork or beef, bean thread noodles and shredded vegetables wrapped in spring roll skins, deep-fried, and served with a delicious dipping sauce
Ingredients

1 frozen package of spring roll wrappers 8”by 8” size (thawed)..or Chinese Egg roll wrappers

1 lb of lean ground pork (or ground beef or ground turkey)
1 small bunch of mung bean thread noodles or cellophane noodles (soaked, drained and cut)
3 cups shredded fresh carrots
½ cup dried black fungus (soaked and drained) optional
4 cloves fresh garlic (finely chopped)
1 tsp sugar
1 tbsp fish sauce
2 tbsp  soy sauce
A few drops of sesame oil
Fresh ground pepper
4 cups of vegetable oil
1 egg white
Spring Rolls
Ingredients for Sauce
1/3 cup white vinegar,
¼ cup sugar,
¼ cup corn syrup
½ tbsp salt.
1 serrano chili pepper (chopped) or 1/2 red jalapeno pepper chopped
Preparation

In a mixing bowl add fish sauce, soy sauce, sugar, fresh ground peppers,

pre soak cellophane noodles in a bowl of cold water for at least 10 minutes.  Drain, then cut  noodles into shorter lengths. Add them to the bowl
Add  in shredded fresh carrots, chopped fresh garlic,
Add presoaked and drained dry fungus (optional)
Add a few drops of sesame oil.
Mix all the ingredients together well
Take out one of the peeled spring roll skins and lay it on flat surface
Scoop up a spoonful of the filling mixture and lay it out on one corner of the wrapper
Fold the wrapper twice to form triangle shape then close both ends and tighten
Roll the wrapper to the end and secure the tip with a dab of  egg white to make it stick.
Set it on a tray.
Repeat  until you run out of filling.
Heat vegetable oil in a deep pan over medium heat.
Add spring rolls to the pan and fry both sides until the roll turns golden brown
Scoop the rolls  up with strainer to drain  the oil
Set rolls on a paper towel to absorb excess oil.
Keep them warm in the oven until they are read to serve.
Spicy Sweet and Sour Sauce

In a saucepan add white vinegar, sugar, corn syrup, and salt

Cook on low heat about 3 to 4 minutes.

Let it cool

Add  1 chopped red Serrano pepper or ½ red jalapeno

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