When spring rolls are on a menu in a Thai household, it usually means a celebration is in order. Well this weekend is no exception, especially with my first Mother’s Day tomorrow! Baby Q’s cousin L is also getting a special baptism today in Italy. Anyhow, these appetizers are great to have whether there’s an occasion or not. Here’s a simple and traditional recipe for them. These spring rolls can be filled with any protein like egg, tofu, shrimp, chicken, or pork. Depending on the season, I also fill them with onions, cabbage or taro root. Most of these ingredients can be found in the Asian food aisle of your local grocer.

Thai Spring Rolls (Po Pia Tod)

1 large pack of spring roll sheets (approx. 30)
1 cup bean thread glass noodles, soaked & chopped
6 medium carrots, thinly shredded
1 1/2 lb lean ground turkey, chicken or pork
4/5 large dried wood ear mushrooms, soaked and thinly sliced (optional)
2-3 Tbsp light soy sauce
1 Tbsp oyster sauce
1 tsp fish sauce (optional)
1 Tbsp each of salt & pepper
1 egg white, whisked
5-6 cups vegetable oil, for frying

Makes approx. 20 spring rolls


Directions:
Combine and knead all the filling ingredients (except the egg wash) in a large bowl. Fill about 2 Tbsp of mixture along the bottom edge of the wrap (towards you like a kite), folding that side in first, then the edges and closing off the top corner with a dab of egg wash to seal. Place finished rolls on a plate covered with cloth to prevent from drying. Once the rolling is completed, heat vegetable oil on high to 350°. Turn down heat to med/high then carefully place only a few spring rolls at a time in the wok/skillet and cook until all sides are golden brown. (approx. 4-5 mins) Drain cooked rolls on a plate with paper towels then serve with dipping sauce. Enjoy!

Sweet & Spicy Carrot Dipping Sauce (Num Jim Po Pia)

1 medium carrot, finely grated length wise
2-3 Thai bird’s eye chillies, minced
3/4 cup white/(rice wine vinegar)
3/4 cup sugar/(agave syrup)
dash of fish sauce or light soy sauce (optional)
1/4 cup fresh cilantro, minced (optional)

Directions:
Warm the vinegar and sugar on medium heat in a small saucepan until sugar dissolves. Place aside to let cool. Once cooled, combine with the rest of the ingredients in small dipping bowls and serve.

Stay tuned for other traditional Thai appetizers like chicken satay made with fresh kaffir lime leaves! I’ll also be sharing my favorite Thai food blogs and cookbooks!

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