Photograph of the finished Por pia tod

Thailand · Chả giò chiên Thái

Por pia tod

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 16
  • Photograph of Pork Pork 9.9 oz
  • Photograph of Glass noodles Glass noodles 2.8 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.4 oz
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Bean sprouts Bean sprouts 3.5 oz
  • Photograph of Garlic Garlic 0.7 oz
  • Photograph of Soy sauce Soy sauce 1 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce ½ cup

Method

  1. 1 Soak the vermicelli and wood ear mushrooms in warm water for 10 minutes until softened, then drain and cut into short pieces.
  2. 2 Sauté minced pork with garlic for 3 minutes, then add shredded carrots, bean sprouts, vermicelli, and wood ear mushrooms. Season with soy sauce and pepper.
  3. 3 Pour the filling onto a tray, spread it thinly, and let it cool completely for about 15 minutes so that the crust doesn't get soggy.
  4. 4 Wrap the filling in the rice paper to form a tight roll, sealing the edges with a little water.
  5. 5 Deep-fry in oil over medium heat for 6 minutes until golden brown and crispy, then remove and drain.
  6. 6 Cut in half and serve hot with sweet chili sauce.

With an appliance

  • Air fryer 59 min

    Replace step 5: spray oil evenly over the spring rolls, fry at 185 degrees for 14 minutes, flip at the 7th minute and spray more oil; the filling must be completely cool as in step 3 so that the wrapper does not become soggy.

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