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Spring Rolls

all.thai's picture
Thai spring rolls or por piah thod is a classic appetizer or snacks recipe when prepared properly. This Thai spring rolls recipe is very easy and vegetarian. Filled with vegetables and bean sprouts, these savory spring rolls can be served with soy sauce dipping with fresh herbs to garnish it.
  Spring roll sheets 8
  Shredded cabbage 2 Cup (32 tbs)
  Bean sprouts 2 Cup (32 tbs)
  Noodles 1 Cup (16 tbs)
  Ground black pepper 1⁄4 Teaspoon
  Light soy sauce 2 Tablespoon
  Sweet basil 1 (For Garnish)
  Cooking oil 1 Tablespoon
  Egg 1
  Sugar 2 Teaspoon

Soak the glass noodles in cold water for 15 minutes or until soft, drain and cut into short lengths. Heat the cooking oil over low heat, add carrot, cabbage, bean sprout and glass noodles, stir fry for 3 -- 5 minutes. Then add the sugar, light soy sauce and ground black pepper, stir until it becomes fairly dry. Remove and spread the mixture on a plate to cool for 30 minutes or more. Divide the filling into 8 portions; place the filling in the center of the spring roll sheet on a flat surface. Start rolling tightly folding the sides in half way through the rolling process. Seal the wrapper with beaten egg. Place in the refrigerator until ready to fry. Heat cooking oil in a wok to medium to high heat. Deep fry the spring roll and keep turning them until crispy and golden brown. Remove and drain. Cut each spring roll into 3 pieces and serve hot with plum dipping sauce.

Recipe Summary

Difficulty Level: 
Enjoy Spring rolls cooked in traditional Thai style. A very easy recipe of making this popular dish at home with the combination of varied fresh vegetables wrapped in spring roll sheets. You would just love this snack and serve it to your vegetarian guests.

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1 Comment

veg.foodie's picture
this recipe is great.... but the sealing can be done with butter too? right...? i don't want to include any trace of egg in this..
Spring Rolls Recipe Video