Thai Spring Rolls (Paw pai Tod): เปาะเปี๊ยะทอด
Spring rolls originated in Chinese cuisine and have become a popular dish enjoyed worldwide. Traditionally, they are made from thin sheets of flour wrapped around a variety of fillings, including bean sprouts, boiled pork, Chinese sausage, tofu, and fresh vegetables. They can be served fresh with a sweet sauce or fried until crispy. At Parawan’s Thai Home Cooking Classes, you'll learn how to make delicious and easy spring rolls, perfect as starters or finger food for parties. The recipe is versatile, allowing you to modify the fillings to suit your taste.
Nutritional Value
Fried spring rolls can be surprisingly light, generally providing around 39 kilocalories each. The nutritional content largely depends on the filling, which often includes vermicelli, cabbage, minced pork, and mushrooms. Fresh vegetables like basil and cabbage add vitamins and fiber. When frying spring rolls, it's crucial to ensure that the oil is sufficiently hot to prevent them from absorbing too much oil.
Instructions:
- Defrost the Spring Roll Sheets: Allow the frozen spring roll sheets to thaw at room temperature.
- Prepare the Vegetables: Cut all the vegetables (cabbage, carrot, pumpkin, sweet potato) into thin strips or small pieces.
- Sauté Garlic (Optional): In a pan, heat some oil and add minced garlic. Sauté until fragrant.
- Stir-Fry the Vegetables: Add all the prepared vegetables to the pan and stir-fry for a short time until they start to soften.
- Add Glass Noodles: Incorporate glass noodles into the mixture. Drizzle with soy sauce, sugar, black ground pepper, and oyster sauce. Stir until the glass noodles are cooked through.
- Finish Filling: Add chopped spring onions and remove from heat. Allow the mixture to cool down before wrapping.
- Wrap the Spring Rolls: Lay out a spring roll sheet and place a portion of the vegetable filling in the center. Wrap it tightly, folding in the sides as you go. Use egg white to seal the edges.
- Fry the Spring Rolls: Heat oil in a pan for deep frying. Once hot, carefully add the wrapped spring rolls and fry until they are golden brown and crispy. Remove from the oil and let them drain on paper towels before serving.
Serving Suggestion:
Serve your vegetable spring rolls with a dipping sauce of your choice, such as sweet chili sauce or a homemade peanut sauce.
Enjoy these tasty and crunchy spring rolls that are sure to impress your guests!
Ingredients you need:
- Frozen spring roll sheets
- Cabbage, cut into shreds
- Carrot, cut into shreds
- Bean sprouts
- Pumpkin, cut into small pieces
- Sweet potato, cut into small pieces
- Cooking oil (for frying)
- Garlic (optional, for flavor)