Poh Pia Tod

1. 1

   Prepare the glass noodles

2. 2

   Prepare the mushrooms

3. 3

   Prepare the protein

4. 4

   Make garlic-cilantro paste (optional but authentic)

5. 5

   Cook the filling

6. 6

   Add vegetables and noodles

7. 7

   Season the filling

8. 8

   Finish the filling

9. 9

   Prepare the sealing paste

10. 10

    Wrap the spring rolls

11. 11

    Roll technique

12. 12

    Rest the rolls (optional)

13. 13

    Heat the oil

14. 14

    Fry the spring rolls

15. 15

    Drain and serve

• •Do not overfill the spring rolls - too much filling makes rolling difficult and can cause them to split during frying.
• •Make sure the filling is completely cool before wrapping to prevent soggy wrappers.
• •Keep wrappers covered with a damp paper towel while working to prevent them from drying out and cracking.
• •Seal the edges properly with egg wash or flour paste to prevent them from opening during frying.
• •Maintain oil temperature at 350-375°F (175-190°C) for crispy rolls without burning.
• •Fry in batches to avoid overcrowding, which lowers oil temperature and results in greasy, soggy rolls.
• •Let fried spring rolls cool uncovered on a wire rack or paper towels to maintain crispiness.
• •You can freeze uncooked spring rolls and fry them directly from frozen without defrosting.
• •Cut glass noodles while soaking - they're much easier to cut when wet with scissors.
• •Using a mortar and pestle for the garlic-cilantro-pepper paste creates authentic Thai flavor that a food processor cannot replicate.

• •
  som-tam
• •
  tom-yum-goong
• •
  pad-thai
• •
  satay
• •
  moo-ping
• •
  larb
• •
  khao-niao
• •
  thai-iced-tea

Poh Pia Tod (ปอเปี๊ยะทอด) traces its origins to the Jin Dynasty in China around 250 A.D., where spring rolls were traditionally eaten during the Spring Festival. The dish migrated to Thailand through Chinese immigrants and traders, becoming deeply integrated into Thai cuisine. The name 'poh pia' comes from the Teochew Chinese dialect, reflecting the significant influence of Teochew Chinese community in Thailand, particularly in Bangkok and central Thailand. Over time, Thai cooks adapted the recipe to local tastes, incorporating distinctively Thai ingredients like fish sauce, cilantro root, and Thai white pepper, creating a unique Thai-Chinese fusion. Today, poh pia tod is ubiquitous in Thai street food culture, found at markets, food stalls, and restaurants throughout the country. It has become so integrated into Thai cuisine that many Thais consider it a traditional Thai snack rather than a Chinese import.

What makes Thai spring rolls authentic and distinct from Chinese or Vietnamese versions is the use of specific Thai ingredients and techniques. The filling traditionally contains glass noodles (wun sen) made from mung beans, which are more delicate than Chinese spring rolls. The quintessential garlic-cilantro root-white peppercorn paste pounded with a mortar and pestle gives Thai spring rolls their distinctive aroma. Thai versions use fish sauce alongside soy sauce for deeper umami, and often include fresh herbs like cilantro and spring onion added at the end for freshness. The wrappers used are typically thinner and more delicate than Chinese egg roll wrappers. Authentic Thai spring rolls are served with two specific sauces: sweet chili sauce (nam jim gai) and sweet-and-sour plum sauce (nam jim buoi), rather than just soy sauce or duck sauce. The filling is generally lighter and less dense than Chinese versions, with a higher proportion of vegetables to meat. In Thailand's central region, especially Bangkok, you'll find street vendors who have perfected the art of rolling these so tightly that they remain incredibly crispy even after cooling.