Of course, you’ve probably tasted spring rolls before. You might even recognize Thai spring rolls by its Thai name Poh Pia Tod. As much as you might want to think that spring rolls have their roots in Thailand, they don’t. The Jin Dynasty in China was the first to introduce the concept of spring rolls. This was all the way back in 250 A.D. As they gained popularity, they spread across Asia to other cultures.

Po Pia Tod or Deep-fried spring roll. This dish originates from Vietnamese food, and did you know that Thai food is influenced by many cultures? from trades, immigrants, neighboring countries, and religion. Throughout history there have been many waves of Vietnamese immigrants and refugees into Thailand from political and religious conflicts in Vietnam. Vietnamese immigrants integrated themselves into Thai society and still maintain and practice their cultures and beliefs.

Good spring rolls must taste good on their own, won’t you agree?  And those overpriced tubular lunch special spring rolls, stuffed to the seams with a sautéed cabbage-filler are bland and exist just to live sponge off the allure of crispy spring roll skins.

Make it vegetarian and vegan– Use  tofu and mushrooms to make vegetarian spring rolls(chả giò chay).

Here is my easy to make at home with simple everyday ingredients.

Po Pia Tod or Deep-fried Thai Spring Rolls recipe with chicken or tofu, cabbage, carrot, glass noodles and Pad Thai seasoning.  Extra noodles and kid approved! 

Ingredients:

• 1 cup or 1/13 shredded chicken OR 200g firm tofu, cut into 1″ matchsticks
• 20 sheets spring roll paper 
• 1 cup of glass noodles cellophane noodles soaked until pliable and cut into 2″pieces ( I double the noodles for this recipe)
• 2 cups cabbage shredded Chinese cabbage or sweetheart cabbage
• 1 1/2 cups carrot shredded 
• 1/2 cup cilantro finely chopped
• 1 tbsp. garlic paste
• 2 tbsp. any neutral flavor oil ( for stir frying fillings ) 
• Any neutral flavored oil for deep frying  
• 2 tbsp. plain flour ( mixed with 4 tbsp. water ) to create flour glue to seal the wrappers ( you don’s really need the glue- water works just as well!)

Seasonings:

2 tbsps. Meseri Pad Thai sauce or more!

• 1 tbsp. dark soy sauce
• 1 tbsp. Sriracha 
• 1 tsp fresh ground black pepper 
• ½ tsp salt to taste 

Serve with:

• Trader Joe’s Thai sweet chili sauce
• Sriracha
• Table Soy sauce

Instructions:

1. Put the glass noodles in warm water and soak for 4-5 minutes until they are tender. Remove the noodles from the water by gently squeezing them. 
2. Cut the noodle strands into 2″ pieces and set it aside.
3. Heat the large wok over medium high heat, with 2 tbsp. of  oil, add the garlic paste and pad Thai paste and sauté
4. Add the shredded chicken and sauté, then add shredded carrots, and shredded cabbage.
5. Add the sriracha, and soy sauce, add the glass noodles, cilantro and salt and lots of black pepper. 
6. Continue stir fry for another 2-3 minutes until the vegetables are wilted and noodles are soft and tender. adjust seasoning. 
7. Transfer to a large plate and let it completely cool down. If there is any liquid from vegetables left in the fillings, place the fillings over the strainer and drain all the liquid out.
   
   

Wrapping Spring roll

1. Lay the wrapper flat in a diamond shape.
2. Scoop 2 tablespoons of filling on one side of the wrapper in a horizontal line.
3. Fold the corner closest to you over the filling, gently press down on each side of the filling to flatten the wrapper.
4. Fold over both the left and right sides of the wrapper towards the middle as much as you can.
5. Roll tightly towards the center.
6. Brush the last flap lightly with flour glue and roll to seal.
   
   

Deep Frying

1. Heat the oil into high heat about 350°F. 
2. Deep fry the spring rolls for 5-6 minutes, or until crispy golden brown. ( Do not overcrowd)
3. Remove from oil and transfer to the cooling rack. 
4. Serve with Thai sweet chili sauce, store-bought or homemade or Sriracha sauce.

Air Fry

1. Place the spring rolls on tin the basket, spray a generous amount of Avocado oil on both sides. air-fryer about 400°F, bake until crispy golden about 18-20 minutes. Turning halfway through.