About this recipe:These small, crispy Thai spring rolls are authentic and easy to make. Called 'Po Piah' in Thai, the filling of minced pork, beansprouts, cabbage and Thai seasonings is wrapped in a spring roll wrap then fried till golden and crisp.
1 small bunch cellophane noodles (about 50g)
1 tablespoon vegetable oil
4 garlic cloves, finely chopped
125g pork mince
80g cabbage, finely diced
2 tablespoons light soy sauce
1 teaspoon sugar
1/4 teaspoon white pepper
20 to 25 small spring roll wraps
1 tablespoon flour mixed with water to make a paste
oil for deep frying
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Method Prep:45min › Cook:15min › Ready in:1hr
Cover the noodles in hot water and soak till soft, 10 to 15 minutes. Drain and cut into 2cm lengths.
In a bowl mix together the pork, cabbage, beansprouts, noodles, egg and seasonings.
In a frying pan heat the oil over medium-high heat. Add the garlic and fry until fragrant. Add the pork mixture. Fry, stirring well to break up the mixture. Fry until pork is cooked through and the mixture is somewhat dry. Taste for seasoning and readjust according to taste. Let the mixture cool.
To assemble the spring rolls, lay one spring roll wrap in front of you with one of the corners facing you. Spoon a scant teaspoon full of the cooled filling right below the middle point of the wrap, towards you. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the paste. Keep the remaining wrappers and the finished spring rolls under a slightly moist kitchen towel, to prevent them from drying out.
Heat the oil in a heavy saucepan. Once hot, fry the spring rolls till crisp and browned on all sides, working in batches.