Thailand Poh Pia Tod (Fried Spring Rolls)
Poh pia tod are fried spring rolls made using varying recipes that, while being passed down through generations of families, are unlikely to be the same from one recipe to the next. They are traditionally made without meat, but with fish and/or oyster sauce, and contain a number of vegetables and herbs. While customarily deep-fried, poh pia tod can alternatively be baked in the oven.
Recipe Servings: 40
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (20 g) peeled garlic
- 2 Tbsp (20 g) finely chopped cilantro stems or roots
- ½ Tbsp (4 g) whole white peppercorns
- 1½ cups (360 ml) vegetable oil, divided
- 8 oz (226 g) firm tofu, cut into 1-inch (2.5-cm) long match sticks
- 2 Tbsp (20 g) dried wood ear mushrooms, soaked in warm water until pliable and thinly sliced
- 2.8 oz (80 g) dried glass noodles or mung bean threads, soaked in water until pliable and cut into 6-inch (15-cm) pieces
- ¼ cup (60 ml) water or sodium-free broth
- 2 Tbsp (30 ml) fish sauce
- 1 Tbsp (15 ml) oyster sauce
- 1¼ cup (226 g) fresh bean sprouts
- 40 6 x 6-inch (15 x 15-cm) frozen spring roll skins, thawed and kept under a kitchen towel
- Thai sweet chili sauce, as needed for serving
Directions
- Using a mortar and pestle, make seasoning paste by grinding together garlic, cilantro roots, and peppercorns. Set aside.
- Pour 2 tablespoons (30 ml) of vegetable oil into a large skillet set over medium heat.
- Fry seasoning paste in the hot oil until fragrant.
- Add tofu, mushrooms, and glass noodles/bean threads.
- Pour water or broth, fish sauce, and oyster sauce into the mixture.
- Stir-fry until glass noodles/bean threads begin to soften. Observe the moisture in the pan and adjust heat accordingly—the mixture should not be too wet but also not so dry that it burns.
- Add bean sprouts once excess moisture has evaporated and glass noodles/bean threads have softened.
- Cook just until sprouts are wilted.
- Remove skillet from heat and allow filling to cool completely. Filling must be completely cool before use to avoid producing steam that will tear spring roll skins.
- Fill each spring roll skin with 1–2 tablespoons (15–30 ml) of filling mixture.
- Roll up skin to seal, tucking sides in as you go to keep mixture inside.
- Pour remaining vegetable oil into a skillet set over medium-high heat.
- Fry three or four spring rolls at a time, cooking evenly on all sides, until crispy and golden-brown.
- Repeat cooking process until all spring rolls are fried.
- Alternatively, place spring rolls on a baking sheet, brush the outsides thoroughly with vegetable oil, and bake seam-side down at 375°F (190°C) until crispy.
- Remove from heat and serve immediately with sweet chili sauce and/or peanut sauce.
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