A Taste of Thailand: Deep Fried Spring Rolls Recipe

If you know anything about Thailand, it’s likely to be the exotic cuisine. And sure enough our Chiang Mai, Thailand program serves a delicious — if we do say so ourselves — food cuisine course.

Taking a page out of her recipe books: here’s how-to make fried egg rolls aka Pohpia Tord as recorded, made and eaten by Niecea Freeman from the University of Nevada, Reno.

Preparation Time: 10 minutes

Cook Time: 25 minutes

Servings: 2 persons

Items with ‘*’ are for the *Vegetarian Recipe Option

Ingredients: 3/4 cup of ground pork or diced tofu, 1 cup of shredded cabbage, 1/3 cup of Black Mushroom (Hedhuu Nuu) chopped, 1 cup of glass noodles, 2 tbsp of chopped yellow onion, 1/2 cup of carrot julienned, 1 tsp of sugar, 1/2 tsp of salt, 1 tsp of soy sauce, 1 tsp of pepper, 2 tbsp of cooking oil, 1 egg yolk (for sealing the wraps) or use coconut milk, 200 grams (2 packs) of spring roll wrappers/rice paper, 2 additional cups of cooking oil to deep fry, cucumber, lettuce, and sweet basil for garnish.

*Glass noodles should be “fresh” or boiled before adding to stir fry mix; vermicelli is a possible substitute*

Black Mushroom

Sweet and Sour Sauce: 1/2 cup of sugar, 1/3 cup of water, 2 tsp. of salt, 3 tsp of vinegar, 2 red spur chilies (phrik chiifaa daeng) finely chopped, 1/2 cup of white radish (huaphakkaadkhaao) finely grated.

Procedure: Heat 2 tbsp of oil in a frying pan and fry the ground pork (tofu) and onion for 2 minutes. Add the cabbage, carrots, and black mushrooms. Stir fry for 1 minute, then add the seasonings: soy sauce, sugar, salt and ground pepper. Add the glass noodles. Cook until fairly dry, then set aside.

Place 1 tbsp of the filling in each spring roll paper and wrap like a burrito, use the yolk or coconut milk to seal the paper together into a cohesive wrap. Repeat until all of your spring roll paper or filling is gone.

Heres a video of the wrapping.

Glass Noodle

Heat the cooking oil (2 cups) in a wok over medium heat. Deep fry the spring rolls until golden brown; soak up access grease by placing finished rolls on paper towels. Let cool until edible, then garnish with cucumbers, lettuce and sewwt basil sprigs.

Sweet and Sour Sauce: (10 minutes cooking time) In a small pot, boil vinegar, water, sugar and salt–low heat for 5 minutes.  Add the white radish and red chili, boil for additional 3 minutes. Remove from heat and serve in dipping dish.

ENJOY!

Bonus reading if you’re still hungry for more: Thai students enter cooking competition.

-USAC