Por Pia Tod

Name: Por Pia Tod
Total time: 60 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 20 spring roll wrappers, thawed if frozen; 2 oz dried glass noodles (bean thread); 2 cups finely shredded green cabbage; 1 large carrot, julienned; 3 cloves garlic, minced; 2 tbsp soy sauce; 1 tsp ground white pepper; 1 egg, beaten (for sealing); 4 cups vegetable oil, for frying

Golden, shatteringly crisp Thai spring rolls packed with seasoned vegetables and glass noodles.

60 minutes

Serves 1

Appetizer

Contains common allergens

Egg Soy Wheat

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Instructions

6 steps

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.

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