Thung Thong

Golden Pouches


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 for deep-frying
  • Thai chilli sauce


  • ¼ cup (60 ml) cooking oil
  • 4 cloves garlic, peeled and finely chopped
  • 200 g skinless chicken fillet, finely diced
  • 2 tablespoons oyster sauce
  • 1 teaspoon light soy sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon sesame oil
  • 6 dried Chinese mushrooms, soaked in hot water and finely chopped
  • 6 water chestnuts, peeled and finely diced
  • 200 g prawns, small, shelled and deveined
  • 55 g glass noodles, soaked in hot water to soften
  • 2 spring onions, finely chopped
  • 1 teaspoon cornflour, mixed with 1 tablespoon water


  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 spring onions and mix well.
  4. Stir in the cornflour mixture and cook until the sauce is thick. Dish out and set aside to cool.
  5. To make the pouches, spoon about 1 tablespoon of the filling onto a spring roll wrapper. Bring the edges of the spring roll wrapper together and secure with a length of dried spring onion. Repeat until the ingredients are used up.
  6. Heat the oil for deep-frying over medium heat. Gently lower the pouches into the hot oil and fry until they are golden brown and crisp. Drain well.
  7. Serve immediately with Thai chilli sauce on the side.