Poh Pia Tod Recipe
Poh Pia Tod is a Thai deep-fried spring roll made with rice paper wrappers and a filling that typically includes cellophane noodles, vegetables, and fruit. This version features a delightful contrast of crunchy vegetables and sweet pineapple, delivering a colorful and flavorful bite, particularly enhanced by a side of chili sauce for dipping. Here's how to make these crispy delights at home.
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Ingredients
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Ingredients for Poh Pia Tod
Method
Preparation Directions for Poh Pia Tod
- 1
Prepare the Filling
Soak the cellophane noodles in warm water for about 15 minutes until soft, then drain and cut into smaller pieces. In a mixing bowl, combine the soaked noodles, shredded cabbage, grated carrots, diced pineapple, salt, and black pepper. Mix well and set aside.
- 2
Assemble the Spring Rolls
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft. Lay it flat on a clean surface. Place about 2 tablespoons of the filling mixture on the lower third of the wrapper. Fold the sides over the filling and roll it up tightly from the bottom. Repeat with the remaining wrappers and filling.
- 3
Fry the Spring Rolls
In a large frying pan or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add the spring rolls in batches, frying them until golden brown and crispy, about 3-4 minutes on each side. Remove from the oil and drain on paper towels.
- 4
Serve
Serve the crispy Poh Pia Tod hot with pineapple chili sauce for dipping.
