Poh Phia Tod Crispy Thai Spring Rolls with Vermicelli and Bean Sprouts
There’s something magical about the crunch of a perfectly fried Poh Phia Tod Crispy Thai Spring Rolls. I remember the first time I experienced this delight in a bustling Thai street market. The air was filled with the aromas of sizzling food, and the sight of vendors deftly wrapping and frying spring rolls was mesmerizing. It was here, amidst the chaos and charm of the market, that I tasted the most unforgettable Poh Phia Tod Crispy Thai Spring Rolls, bursting with fresh vermicelli, bean sprouts, and a hint of garlic.
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How to Make Poh Phia Tod At Home
Determined to recreate this culinary marvel at home, I embarked on a flavorful journey. The preparation began with soaking rice vermicelli noodles in hot water, transforming them into tender strands ready to absorb a medley of flavors. In a hot wok, garlic sizzled in vegetable oil, releasing an irresistible aroma that instantly transported me back to the vibrant market. Fresh bean sprouts joined the garlic, adding a satisfying crunch to the mix.
As I added the softened vermicelli noodles, a splash of oyster sauce, and a pinch of sugar, salt, and white pepper, the filling came together beautifully. The final touch was a generous sprinkle of fresh cilantro, infusing the mixture with a burst of herby freshness. After a brief cooling period, it was time to roll.
Each spring roll wrapper cradled a spoonful of the savory filling, carefully folded and sealed with a paste of flour and water. The rolls were then ready for their golden transformation. Immersed in hot oil, they bubbled and crisped to perfection, emerging as golden-brown parcels of deliciousness.
Plated with a garnish of fresh coriander leaves and a few slices of red chili, these Crispy Thai Spring Rolls were not just a dish but a memory brought to life. Each bite was a delightful crunch, revealing the savory, aromatic filling within. Paired with a tangy sweet chili sauce, they were a hit at dinner parties and family gatherings alike.
Recreating these spring rolls at home is more than just cooking; it’s a way to capture and share a piece of Thailand’s vibrant culinary heritage. Whether you’re a seasoned cook or a kitchen novice, these Crispy Thai Spring Rolls are sure to impress and become a beloved addition to your recipe repertoire.
Chef’s Notes – Poh Phia Tod Crispy Thai Spring Rolls
- Ensure the filling is well-mixed and cooled before assembling the spring rolls. This prevents the wrappers from getting soggy.
- Use a flour-water paste to seal the edges of the spring rolls tightly to prevent them from opening during frying.
- Maintain the oil temperature at 375°F (190°C) for optimal frying. If the temperature drops too low, the spring rolls will absorb more oil and become greasy. If it’s too high, they may burn on the outside before cooking through.
- Store leftover fried spring rolls in an airtight container in the refrigerator. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to regain their crispiness.
- Add a splash of soy sauce or a few drops of fish sauce to the filling for extra depth of flavor. You can also add finely chopped Thai basil or mint for a fresh twist.
- For a complete fusion experience, pair this Poh Phia Tod Crispy Thai Spring Rolls with Wild Mushroom Miso Soup
Poh Phia Tod Crispy Thai Spring Rolls
Get ready to tantalize your taste buds with these Crispy Thai Spring Rolls! Packed with vermicelli, bean sprouts, and a hint of garlic, these rolls are a perfect appetizer or snack. The golden, crunchy exterior gives way to a flavorful filling that will leave you craving more. Perfect for any occasion, these spring rolls are a must-try for anyone who loves Thai cuisine!
4
spring rolls15
minutes20
minutes180
kcal5
minutes40
minutesKeep the screen of your device on
Ingredients
2 ounces Vermicelli Noodles
1 clove Garlic
3 ounces Bean Sprouts
2 tablespoons Oyster Sauce
1 teaspoon Granulated Sugar
1 tablespoon Vegetable Oil
1 tablespoon Fresh Cilantro (including stems)
Pinch Salt
Pinch Ground White Pepper
20 small Spring Roll Wrappers
- Alternative Ingredients:
– Soy sauce replaces oyster sauce for a vegetarian option
– Brown sugar replaces white sugar
– Olive oil replaces vegetable oil
– Parsley replaces cilantro
Directions
- Prepare Vermicelli – Soak the rice vermicelli noodles in boiling water for about 5 minutes until softened. Drain and rinse under cold water.
- Sauté Garlic and Bean Sprouts – Heat the vegetable oil in a wok over medium heat. Add the minced garlic and sauté until fragrant and golden brown, about 1-2 minutes. Add the bean sprouts and cook for another minute.
- Combine Ingredients – Add the softened vermicelli noodles to the wok along with the oyster sauce, sugar, salt, white pepper, and chopped cilantro. Stir well to combine and cook for another 2 minutes. Taste and adjust seasoning if needed.
- Cool Filling – Transfer the noodle mixture to a tray and let it cool for about 5 minutes.
- Prepare Spring Rolls – Mix a small amount of flour and water to create a paste for sealing the rolls. Place a spring roll wrapper on a flat surface and add a spoonful of the filling at one end. Roll tightly, folding in the sides as you go, and seal the end with the flour paste.
- Fry Spring Rolls – Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Equipment
- chef’s knife
- cutting board
- wok
- mixing bowls
- measuring cups and spoons
- digital scale
Nutrition Facts
- Calories: 180kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 100mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 2g
- Protein: 3g
- Vitamin A: 2IU
- Vitamin C: 6mg
- Calcium: 2mg
- Iron: 4mg
Healing Wild Mushroom Miso Soup
Cooks in 50 minutesDifficulty: EasyDive into the soothing embrace of this Healing Wild Mushroom Miso Soup, a blissful concoction of earthy mushrooms and vibrant greens melded with the subtle richness of miso. Ideal for rejuvenation, this soup pays homage to traditional Asian flavors while delivering a potent nutritional punch. Perfect for those seeking a gentle, yet flavorful culinary recovery!
FAQs – Poh Phia Tod Crispy Thai Spring Rolls
Can I make the Poh Phia Tod Crispy Thai Spring Rolls ahead of time?
Yes, you can assemble the spring rolls ahead of time and refrigerate them for up to 24 hours. Make sure to cover them with plastic wrap to prevent drying out.
Can I freeze the uncooked Poh Phia Tod Crispy Thai Spring Rolls?
Absolutely! Lay the uncooked spring rolls in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Fry them directly from the freezer, adding an extra minute or two to the frying time.
What type of wrappers should I use?
Use small spring roll wrappers, which are typically about 6 inches square. They can be found in the refrigerated section of most Asian grocery stores.
Can I bake the spring rolls instead of frying them?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes or until golden brown and crispy. Brush them lightly with oil before baking for best results.
