Thung Thong

Golden Pouches

Preparation info
  • Makes


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

Sometimes also known as Thai money bags, this well-loved appetiser can be found on the menus of both casual and fine dining Thai restaurants. Prepare the filling ahead of time, and fry up the pouches just before serving, so that they remain crisp and warm.


  • 10–12 spring roll wrappers, each about 10 x 10-cm
  • 10–12 spring onion leaves, dried
  • cooking oil


  1. Prepare the filling. Heat the oil in a wok over medium heat. Add the garlic and stir- fry until fragrant. Add the chicken, oyster sauce, soy sauce, pepper and sesame oil. Stir to mix and cook until the chicken is done.
  2. Add the mushrooms, water chestnuts and prawns and cook for 1 minute.
  3. Drain the glass noodles and add to the wok. Add the chopped sprin