Thai Spring Rolls – Po Piah
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 35) |
Ingredients
- 1 tablespoon oil
- 300 g minced pork, lean
- 4 clove (s) garlic, finely chopped
- 6 spring onion (s) (Thai), chopped, the white and green separated
- 2 small carrots, finely grated
- 100 g white cabbae, very finely chopped or:
- 100 g sprouts (mun bean sprouts), rouhly chopped
- 10 medium mushrooms (tongu mushrooms, shitake, dried), soaked in hot water for 30 minutes
- 100 g lass noodles, soaked hot for 10 minutes
- 3 tablespoon oyster sauce
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce, light
- 1 teaspoon sugar
- Pepper, black, freshly ground
- 40 dough sheets for spring rolls, frozen
- 1 liter oil, for deep-frying
- Lettuce, (leaf or iceberg lettuce)
For the set:
- Cucumber (s) and coriander
For the sauce:
- 6 tablespoon lime juice
- 2 tablespoon palm sugar, grated
- 1 tablespoon fish sauce
- 2 tablespoon shallot (s), Thai red, very finely diced
- 1 tablespoon chilli pepper (s), green and red, without seeds, cut into tiny cubes
Print Recipe
Pin Recipe Instructions
- Briefly fry the garlic and the white of the spring onions in oil, add the mince and fry until crumbly, lightly golden brown. Mix in the prepared vegetables and mushrooms and fry for another 2-3 minutes. Stir in the seasoning sauces, pepper and sugar and season to taste. Let cool slightly and mix in the glass noodles. Season the filling again to taste. It should now be as dry as possible, otherwise pour off the liquid.
- In the meantime, take the pastry sheets out of the package and cover with a damp cloth so that they do not dry out when thawing.
- Place one sheet of dough with the tip down on the work surface. Put a heaped tablespoon of the filling on the lower third, beat the tip of the leaf about a third over the mixture, press down well and roll it over tightly. Now fold both sides tightly towards the middle and roll up to the end.
- Mix 1 tablespoon flour with a little water to a pulp. Put a small blob on each tip of the pastry sheet and use it to seal the roll.
- Place on a plate. If possible, do not stack the prepared rolls or store them for a long time, otherwise the dough can become soggy.
- Heat the oil in the wok and gradually fry the rolls until golden. Drain on kitchen paper and keep warm next to each other in the 70 degree oven, if possible, only briefly. They taste best fresh from the wok.
- Arrange on lettuce leaves and serve immediately. Serve with the dip sauce.
- For the dipping sauce, mix all the ingredients together until the palm sugar has completely dissolved.
- If chillies are too hot for you, you can also use hot peppers, if you prefer it hotter, take a few chilli seeds with you in the dip.
- Annotation:
- This is a variant of the usual Thai spring rolls, which are made from raw vegetables and cooked chicken, pork or shrimp.
- The advantage of this variant is that you can freeze the rolls very easily raw. They taste much better after deep-frying than those with the raw vegetables. White cabbage is better suited for frozen foods than sprouts.
- To freeze, pre-freeze the rolls as quickly as possible on a board or tray and then place them in solid cans, placing sandwich paper between the layers. Carefully move the cans in the frozen food, as the pastry casings are very brittle.
- To fry, put the rolls straight from the ice into the hot oil, be careful, it splatters!
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