Por Pia Tod
Golden, shatteringly crisp Thai spring rolls packed with seasoned vegetables and glass noodles.
Contains common allergens
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Instructions
- 1
Soak the glass noodles in warm water for 8-10 minutes until pliable, then drain and snip into 2-inch lengths with kitchen scissors.
- 2
Heat 1 tbsp oil in a wok over medium-high heat, stir-fry the garlic until fragrant, then add the cabbage and carrot and cook for 2-3 minutes until just wilted but still crisp.
- 3
Add the noodles, soy sauce, and white pepper, toss for another minute, then spread the filling on a tray to cool completely so the wrappers won't tear.
- 4
Place about 2 tbsp of filling near one corner of a wrapper, fold the corner over, fold in both sides, then roll tightly and seal the final edge with a dab of beaten egg.
- 5
Heat the 4 cups oil to 350°F in a deep pot, then fry the rolls in batches for 3-4 minutes, turning occasionally, until deep golden and crisp.
- 6
Drain on a wire rack and serve hot with sweet chili sauce.
Plan it in Listahan
Add Por Pia Tod to your week, check it against your household's allergens, and build the shopping list automatically.