Fried Spring Rolls (po Pia Thot)
From tanwiratchada 13 years ago
- 30 minutes to make
- Serves 4
This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers.
Ingredients
- 12 oz. Spring roll wrappers shopping list
- 1 cup Ground pork 1 cup shopping list
- 1 Egg shopping list
- 2 oz. Mung bean noodle (or beanthread) shopping list
- 1 cup Green cabbage, sliced thin shopping list
- 1 cup Bean sprouts 1 cup shopping list
- 1 tbsp. Garlic, chopped. shopping list
- 1/2 cup Flour and water paste shopping list
- 1-2 tsp.Ground pepper. shopping list
- 2 tbsp. Soy Sauce. shopping list
- 4 cup vegetable oil. shopping list
How to make it
- Soak the beanthread in water until soft, drain and cut into short lengths.
- Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside.
- In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool.
- Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.
- Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.
The Rating
Reviewed by 1 people-
Love these, thanks for posting, you have my 5 stars
henrie
in Savannah loved it
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