Poh Pia Sod

1. 1

   Prepare the Tamarind Sauce

   In a saucepan, combine tamarind concentrate mixed with water, palm sugar, salt, and five-spice powder. Bring to a boil, then simmer for 5-10 minutes until slightly thickened. Taste and balance the flavors: it should be sour first, then sweet, then salty. Remove from heat and let cool. The sauce can be made a day ahead and refrigerated.

2. 2

   Prepare the Egg Ribbons

   Beat the eggs well. Heat a non-stick pan over medium heat with a little oil. Pour in a thin layer of egg to create a thin omelet. Cook until just set, then flip briefly. Remove and let cool. Roll up the omelet and slice into thin ribbons.

3. 3

   Prepare the Protein

   Steam the pork loin until cooked through, about 15-20 minutes. Steam the prawns until pink and cooked, about 3-5 minutes. Let cool and slice both thinly. Boil the tofu for 5 minutes to firm it up, then slice thin. Slice the Chinese sausage into thin pieces.

4. 4

   Prepare the Vegetables

   Blanch bean sprouts in boiling water for 30 seconds, then immediately plunge into ice water to maintain crunch. Drain well. Julienne the cucumber, removing seeds. Cut spring onions into 1-inch pieces. Wash and dry the mint, cilantro, and lettuce. If using bean thread noodles, soak in warm water for 5-7 minutes, then drain and cut into manageable lengths.

5. 5

   Soften the Wrappers

   Pour hot (not boiling) water into a shallow dish. Submerge one spring roll wrapper in the water and press down to keep it flat. After 30-40 seconds, it will become soft and pliable. Remove carefully and place on a clean, damp towel or plate.

6. 6

   Assemble the Spring Rolls

   On the softened wrapper, place a lettuce leaf first to prevent sticking. In the lower center, arrange your fillings: a few pieces each of pork, prawns, tofu, and Chinese sausage; some bean sprouts, cucumber, egg ribbons, and a small amount of noodles (if using); and a few leaves of mint and cilantro. Don't overfill.

7. 7

   Roll the Spring Rolls

   Fold the bottom edge of the wrapper up over the filling. Fold both sides in toward the center. Roll tightly from bottom to top, keeping the filling compact. Place seam-side down on a serving platter. Repeat with remaining wrappers and filling.

8. 8

   Serve

   Arrange the fresh spring rolls on a platter. Pour the cooled tamarind sauce generously over the top, or serve it on the side for dipping. Garnish with sliced jalapeño, additional cucumber, spring onion, mint, and cilantro. Serve with pickled chilies and mustard on the side if desired.

• •Don't overfill the rolls or they will be difficult to wrap and may tear.
• •Work with one wrapper at a time to prevent them from drying out or sticking together.
• •The sauce can be made ahead and refrigerated for up to 3 days.
• •All filling ingredients can be prepped in advance and stored separately in the refrigerator.
• •If serving at a party, assemble rolls just before serving for best texture.
• •The rolls can be gently warmed in the microwave for a few seconds if desired.
• •Keep assembled rolls covered with a damp towel to prevent drying out before serving.
• •Balance the sauce flavors carefully - it should have a harmony of sour, sweet, and salty notes.

• •
  tom-yum-goong
• •
  pad-thai
• •
  som-tam
• •
  gai-yang
• •
  khao-man-gai

Poh Pia Sod has its origins in the Teochew Chinese community, who were the majority of Chinese immigrants to Thailand. The Teochew people, from the Chaoshan region of Guangdong Province in China, brought their culinary traditions when they migrated to Thailand centuries ago. The dish was so seamlessly adopted into Thai cuisine that many Thais consider it a native dish. The name 'poh pia' (ปอเปี๊ยะ) itself is derived from the Teochew dialect word for spring rolls. Traditionally, these fresh rolls were made during Chinese festivals and ceremonies, where the pork rillettes (moo tung) would be prepared from offerings of pig heads. Over time, the dish evolved to suit Thai tastes and became a popular street food snack throughout Bangkok and other central Thai cities. The sweet tamarind sauce that characterizes the Thai version is a departure from traditional Chinese preparations, showcasing how Thai cooks adapted the dish with local flavors and ingredients.

An authentic Poh Pia Sod should contain the classic combination of Chinese sausage (goon chiang), egg ribbons, marinated tofu, and cooked bean sprouts that maintain their crunch. The wrapper should be soft wheat-based spring roll wrappers, not rice paper. The defining characteristic is the sweet tamarind sauce poured over the top - this is what distinguishes the Thai-Chinese version from purely Chinese fresh spring rolls or Vietnamese summer rolls. Traditional versions include Chinese pork rillettes (moo tung), though this is increasingly rare due to the labor-intensive preparation. The sauce should achieve a perfect balance of sour, sweet, and salty flavors, with the sourness from tamarind, sweetness from palm sugar, and saltiness from salt and five-spice powder. Served with pickled chilies, mustard, and fresh herbs on the side, these rolls represent the successful fusion of Chinese technique with Thai flavor preferences. As noted by Thai food experts, 'bad sauce will easily kill a perfectly good spring roll,' emphasizing the critical importance of a well-made tamarind sauce to the dish's authenticity.