Thai Spring Rolls: Poh-Pia-Tod (ปอเปี๊ยะทอด)

      There are many Spring Rolls recipes from different sources, but 

this one is my best version of crunchy and yummy spring rolls and 

have been approved form many people.  These ingredients are easy 

to find including pork, shrimps, vegetables, and cellophane 

noodles. 

      This dish is good as an appetizer and one of the most popular 

dishes that everyone asks me to share my secret recipe. 

   These Spring Rolls are perfect starter for a party and you also 
can make them in advance. Enjoy! 

I also have the video tutorial to show you how I make it. 
https://www.youtube.com/watch?v=cQvL-ez40G0

Ingredients: 

1.30 lb ground pork 

10 medium shrimps, cut into small pieces 

5 cups or a half cabbage (Korean cabbage), shredded

4 small bunch bean vermicelli noodles (1 pack) and sock it in a hot water about 2 minutes and cut about 2"lengths 

5 garlic cloves, finely chopped

2 cups scallion, finely chopped 

2 cups shredded carrots

3 tablespoons soy sauce

1/4 teaspoon salt 

½ teaspoon ground black and pepper
pinch of sugar
2 tablespoons canola or vegetable oil for filling

canola or vegetable oil for frying 

2 packages spring roll sheets, thawed if frozen ( I move them from the freezer to refrigerator over night) 

Make about 35 spring rolls (1 package = 25 sheets) depending on how big of your rolls

Directions: 

Make the filling, place noodles in a hot water and sock about 2 minutes until its soft and cut about 2” lengths. 

Heat the oil in a wok or frying pan and add chopped garlic and stir until light golden brown. 
Then add ground pork and use a spatula to break the pork into small pieces and until is cooked and add 1-tablespoon soy sauce and a pinch of mix ground black and white pepper. 
Then stir in cut shrimp and add noodles and stir until it’s combined and add 1 tablespoon soy sauce

Add shredded cabbage and stir until its cooked. 

Put shredded carrot and chopped green onion. Then add soy sauce, pepper, sugar, and mix well, check the seasonings.

Allow the filling to cool before starting to roll, add about 2 tablespoons of filling in the center of the spring roll wrapper. Turn the bottom edge over to cover the filling, then fold in both sides. Roll up the wrapper almost the top edge, then paint it with egg wash or a little cornstarch slurry along the edge and then frying them in hot oil. You also can freeze them in a plastic container and cover with the lid and put them in the freezer last up to a month.  

Serve immediately with a Thai sweet and chili dipping sauce. Enjoy ka!