Por Pia Pueak Recipe

Prepare mushrooms

Soak dried black mushrooms in warm water for 20–30 minutes until softened. Squeeze out excess water, remove stems, and finely chop the caps. Reserve soaking liquid for another use (do not use if gritty).

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add half the minced garlic and all the minced shallot; sauté 1–2 minutes until fragrant and translucent.

Add diced taro and carrot to the pan. Cook, stirring occasionally, 6–8 minutes until the root vegetables are tender but not falling apart. If the taro begins to stick, add 1–2 tablespoons water and continue cooking.

Stir in the chopped black mushrooms and remaining minced garlic. Cook 2–3 minutes to integrate flavors.

Season the mixture with soy sauce, oyster sauce (if using), white pepper, and sugar. Taste and adjust seasoning carefully — taro benefits from slightly more salt to bring out flavor. Cook 1 minute.

In a small bowl, whisk cornstarch with 2 tablespoons water to form a slurry. Pour into the pan and stir for 30–60 seconds until mixture is slightly glossy and holds together when pressed — this helps binding.

Stir in truffle oil and sesame oil off the heat. Transfer the filling to a bowl and let it cool completely (important so wrappers don’t get soggy).

Prepare a small flour paste by mixing 2 tsp flour with 1 tbsp water; set beside your workspace as a glue for sealing wrappers.

Lay one spring roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of cooled filling near the corner closest to you, leaving 1/2 inch margin on sides.

Fold the corner over the filling, tuck snugly, fold the two side corners toward the center, and continue rolling to the far corner. Brush the final corner with a bit of flour paste and press to seal. Repeat with remaining wrappers and filling (should make ~12 rolls).

Heat 2 cups oil in a heavy skillet or deep pan to 350°F (175°C). If you don't have a thermometer, heat until a small piece of wrapper sizzles and turns golden in about 10–15 seconds.

Fry rolls in batches (do not overcrowd) for 2–3 minutes per side, turning as needed, until evenly golden brown and crisp. Total fry time ~4–6 minutes depending on size and oil temp.

Use a slotted spoon to transfer rolls to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Arrange hot por pia pueak on a platter. Lightly drizzle with an extra 1/4 teaspoon truffle oil over the top (optional — truffle oil is strong; less is more).

Garnish with cilantro leaves and sliced chili. Serve immediately with lime wedges and sweet chili or tamarind dipping sauce.