Poh Piah Tod
Almost everyone loves egg rolls. Myself included. These luscious crispy golden treats that are a favorite start to a meal. Egg rolls are another example of the strong Chinese influence on Thai cuisine. This recipe makes quite a few egg rolls.
- 1 ounce Bean thread noodles
- ¼ Pound Ground pork
- 1 large Egg
- ¼ Pound Cabbage, finely sliced
- 1 Teaspoons Garlic, chopped
- 2 ounces Bean sprouts
- ¼ Teaspoon Ground white pepper
- 1 Teaspoons Light soy sauce
- 12 ounces Egg roll wrappers
- 3 Cups Cooking oil for deep frying
- 2¼ Cups Warm water
- 2 Tablespoon tapioca flour
- Mix 2 Tablespoon tapioca flour & ¼ Cup water.
- Stir the paste over low heat till it thickens.
- Soak noodles in water until soft and drain.
- Cut noodles into 3-inches length.
- Mix the ground pork, egg, cabbage, bean sprouts, pepper, & soy sauce.
- In a wok, heat 3 Tablespoon of oil on medium heat
- Stir in garlic until light brown.
- Add in noodles and the pork mixture.
- Stir fry to cook for 3 to 5 minutes. Set aside to cool.
- Place a Teaspoonful of filling on an egg roll wrapper.
- Fold the wrapper over the filling, roll about half a turn
- Fold in the ends to close them, then roll up tightly
- Seal the wrapper closed with the paste.
- Heat the oil in a wok to around 350 degrees.
- Deep fry the egg rolls until they are golden brown.
Serve with egg roll sauce and a sliced cucumber salad.
It is a great family fun dish if you can get enough eggroll helpers. Rolling your own egg rolls is easy to do and you can assemble them beforehand and then fry them at the last moment before serving. They make great finger food at parties or buffets.