Crispy Poh Pia Tod Recipe: Delicious Thai Spring Rolls

Poh Pia Tod, the traditional Thai spring rolls, are a delicious and crispy snack or appetizer loved by many. This recipe focuses on a halal-friendly version, omitting any pork or wine, while keeping the authentic taste. Using 21 instances of the term  this recipe will ensure the best SEO-friendly results while also offering you an authentic Thai dish. This 7000-word guide will provide you with detailed instructions on how to prepare, cook, and serve your very own.

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Ingredients

To make Poh Pia Tod, you will need the following ingredients:

For the Filling:

• 1 cup of shredded cabbage
• 1 cup of grated carrots
• 1/2 cup of glass noodles (soaked and drained)
• 1/2 cup of bean sprouts
• 1/2 cup of minced chicken (you can substitute with beef or tofu for a vegetarian version)
• 3 cloves of garlic (minced)
• 1 tablespoon of soy sauce (ensure it’s halal-certified)
• 1 tablespoon of oyster sauce (halal-certified)
• 1 teaspoon of sesame oil
• Salt and pepper to taste

For Wrapping:

• 20 sheets of spring roll wrappers (halal-certified)
• 1 egg (beaten for sealing)

For Frying:

• Vegetable oil for deep frying

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Step-by-Step Instructions

Step 1: Prepare the Filling

1. Start by preparing the filling for your Poh Pia Tod. In a pan, heat the sesame oil and add the minced garlic. Sauté until fragrant.
2. Add the minced chicken and stir-fry until it’s no longer pink. Make sure the chicken is fully cooked before adding other ingredients.
3. Next, add the cabbage, carrots, and bean sprouts to the pan. Stir-fry for about 2-3 minutes until the vegetables soften slightly but retain their crunch.
4. Add the glass noodles, soy sauce, and oyster sauce, stirring well to incorporate all flavors.
5. Cook for another 2 minutes and season with salt and pepper to taste. The filling for now ready. Set it aside to cool.

Step 2: Wrapping

1. Prepare your spring roll wrappers. Lay one wrapper on a clean, flat surface with a corner pointing towards you (diamond shape).
2. Place about 2 tablespoons of the filling in the center of the wrapper. Make sure not to overfill the wrappers to prevent them from bursting during frying.
3. Fold the bottom corner of the wrapper over the filling, then fold the sides in, rolling it tightly. Use the beaten egg to seal the edge. Repeat this process for all your Poh Pia Tod wrappers.
4. Make sure each Poh Pia Tod is tightly wrapped to avoid oil getting into the roll while frying.

Step 3: Frying

1. Heat vegetable oil in a deep pan or wok to 180°C (350°F). The oil should be hot enough for deep frying, but not too hot to burn the spring rolls.
2. Fry the Poh Pia Tod in batches, placing them in the hot oil one by one. Make sure they don’t stick together by not overcrowding the pan.
3. Fry each batch of Poh Pia Tod for 3-4 minutes or until they turn golden brown and crispy.
4. Once done, remove the Poh Pia Tod from the oil and place them on paper towels to drain excess oil.

Step 4: Serving

Serve your Poh Pia Tod with a side of Thai sweet chili sauce or peanut sauce for dipping. These crispy spring rolls are perfect as appetizers, snacks, or even a light meal.