Fried Spring Rolls (Por Pia Tord)

Fried Spring Rolls (Por Pia Tord)

Fried spring rolls is a starter for Thai cuisines which is very popular among foreigners luscious in taste and simple to eat. You can imagine its crispy wrap, delicious stuffing and a sweet and sour dipping sauce that is hard to resist to take a bite.

As we can see, there are many spring rolls that appear in many countries especially in Asia. Even though, the origin of spring roll is from China as one of Dim Sum menus, and many different fillings have been used, for example sweet taro, minced pork in curry powder or spinach and cheese, but the tastiest one is still a Thai Style Spring roll with glass noodle and minced pork.

Many people may think it is too difficult to cook fried spring rolls. But here we suggest you with a simple and yummy recipe of fried spring rolls for you to try. Let’s go!

Fried Spring Roll Recipe

Ingredients of Fried Spring Rolls (Por Pia Tord)


  1. Spring roll sheet 20 sheets (try to find the fresh cook one that will be more tastier and easy to wrap)
  2. Minced pork 150 grams
  3. Shitake mushroom (large), soak in warm water and cut in pieces 10
  4. Bean sprout 300 grams
  5. Fine glass noodles, soak in room temperature water and cut 100 grams
  6. Garlic 6-7 cloves
  7. Pepper beads 2 teaspoons
  8. Carrot, cut in thin and short stripe 50 grams
  9. Cabbage, cut in thin stripe 50 grams
  10. Egg 2
  11. Fine sugar ½ tablespoon
  12. Ground salt 1 teaspoon
  13. Oyster sauce 2 tablespoons
  14. Soy sauce 1 tablespoon
  15. Coriander with root


prepared spring roll for homemade dim sum ready for deep fried

1. Cut spring roll sheet into 10 x 10 cm or optional

2. To make spring rolls filling, in a mortar put pepper beads, garlic and coriander root and pound together until it is paste and set aside.

3. Heat the oil in the pan over medium heat and then add mushroom, fry until its fragrance comes out. Then add pepper, garlic and coriander root paste until is fragrance comes out and add minced pork, stirred continuously.

4. Add flavor with sugar, oyster sauce, soy sauce, stir well.  

5. Add carrot, bean sprout, eggs (keep 1 egg white for wrapping), glass noodles and stir well. Turn off the heat and set aside.

6. To wrap the spring roll, spread out spring roll sheet on the plate, put the filling in one corner and then roll in gently and tightly until near the edge of sheet, fold both left and right sides and seal the end of spring roll with egg white. Continue with the rest.

7. Fry spring roll in deep frying pan with a lot oil over medium heat until it is light golden brown then sift and cool down on the rack.

8. Cut in chunk and serve with sweet and sour dipping sauce and fresh vegetables i.e. lettuce, green oak.

Ingredients for Sweet and Sour Dipping Sauce

  • Sugar ½ cup
  • Vinegar ¼ cup
  • Ground salt ½ teaspoon
  • Chili (red) 3-4 seeds


    1. Remove seeds from the chili and smash into bits.

    2. Mix sugar, vinegar, salt and smashed chili in a saucepan and cook over low heat until it boils then set aside. (Do not simmer because the ingredients will be thick properly)

    3. Put in a small bowl and can top with shredded carrot and roasted chunky peanuts as optional, serve with Fried Spring Roll.

Tips: How to fry Spring Rolls to be crispy and not soften too fast

How to fry Por Pia Tord crispy and not softe
  • To fry spring rolls, you need to get rid of any moisture from all ingredients of its filling, after rinse and/or to cooking. This includes spring roll sheets which should not be too moist so that the fried spring rolls will not be too greasy. Another thing to be careful of is the heat to fry, if it is too high it is not only burn the spring rolls but also degenerate the oil quality quicker as well.
  • To fry spring rolls needs a lot of oil with proper high temperature to cook so a suitable cooking oil to be used should be high saturated fatty acid oil like Palm oil. With the qualities of this type, the oil will allow the food to have a good taste and be both crispy and full in flavor, safe from trans-fats that allow a risk of fat in the blood vessels, decease heart decease or high blood pressure decease. On the other hand, if we use non- saturated fatty acid oil i.e. soybean oil, olive oil, corn oil etc. the taste of the food will not be as delicious as the former and the high temperature to use during cooking for long period will increase the risk to get trans-fat, oxidants including total polar compound which all are dangerous for health.
  • Do filter or change the oil during cooking from time to time. If fry any food made from meats with a lot of seasoning ingredients you should not use the cooking oil to cook the food more than 2 times. If necessary (still not recommend) should rinse out 1/3 of existing oil in the pan and then add the oil before starting the next time. And if you notice the oil is rancid, dark, bubbling, sticky, easy smoking and burn, you should not use this oil again.


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