I think spring rolls are a favourite appetizer for many people. In Thai it is called “poh pia tod”. The ingredients do vary but in our picture below you can see, spring roll sheets, mungbean noodles, chopped garlic, minced pork, bean sprouts, white cabbage and an egg in the middle.
Soak the mungbean noodles in water until they are soft. Then cut them into short lengths. Mix together the pork, egg, finely sliced cabbage, beansprouts and noodles. Add a tablespoon of light soy sauce. Fry the crushed garlic in hot oil until golden brown and then add the pork mixture. Set aside. Put a spoonful of the mixture onto a spring roll sheet. Fold over the mixture then roll it about half a turn. Tuck in the ends and then finish rolling it and seal it with a wheat flour paste. While you are preparing the spring rolls, heat an inch of oil in a wok. Once hot, deep fry the spring rolls until golden brown. Server it with a sweet chilli sauce. Come back next week to www.thai-blogs.com for another Thai Food Blog.