Spring Rolls

Name: Spring Rolls (Po Piah Tort)
Cuisine: Thailand
Ingredients: 50 g (2 oz) vermicelli noodles; 2 cloves garlic; 1 coriander (cilantro) root; 5 white peppercorns; Pinch salt; 50 g (2 oz) prawn (shrimp) meat, minced; 50 g (2 oz) pork, minced (ground); 30 mL (2 tablespoons) fish sauce; 1 tablespoon palm sugar; 100 g (4 oz) bean sprouts, topped and tailed; 2 tablespoons fresh coriander (cilantro) leaves; 2 tablespoons sliced Chinese shallots; 1 packet spring roll wrappers (about 50 sheets); 4 tablespoons plain (all-purpose) flour mixed with 30 mL (2 tablespoons) water to make a paste; 4 tablespoons plain (all-purpose) flour mixed with 30 mL (2 tablespoons) water to make a paste; 4 tablespoons plain (all-purpose) flour mixed with 30 mL (2 tablespoons) water to make a paste; 1.5 L (6 cups/2½ pt) safflower oil for deep-frying

Po Piah Tort

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THESE ROLLS ARE a perennial favourite of the Thais, who love to snack on them anytime of day. Serve with Cucumber Relish.

Ingredients

50 g (2 oz) vermicelli noodles
2 cloves garlic</

Asia
Thailand
Snack
South East Asia

Method

Soak the noodles in warm water for at least 10 minutes, then drain and cut them into 2 cm (¾ in) lengths with scissors. In a mortar and pestle (or food processor) pound together the garlic, coriander root, peppercorns and salt until fine. In a wok heat the oil over a medium heat and fry the mixture until fragrant. Add the prawns and pork and fry until cooked, about 3 minutes. Add the noodles an