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Crispy vegetable spring roll (Por Piah Tod)

I have a craving for crispy vegetable spring roll for the past few months. Couldn’t get satisfaction from store-bought ones, decided to make my own. It’s been donkey years since I last made my own spring rolls 😂

I’m doing a Thai-style one which includes glass noodles; but then again, some local (SGMY) ones also include it right? Whatever, so long as I like it.

Made small-size ones with lots of ingredients, fried to a crisp & eaten with Thai plum sauce & sweet chilli, so yummy 😋 Homemade is the best!

Ingredients

Makes 25 pcs

25 pcs Spring roll pastry (5”)

120g cabbage, julienned

120g jicama/turnip, julienned

60g carrot, julienned

40g glass noodles, rehydrated & snipped into shorter shreds

4 pcs dried shiitake mushroom, rehydrated & diced

4g dried black fungus, rehydrated & diced

1 tbsp minced garlic

1 stalk spring onion, chopped

1 stalk cilantro, chopped

50ml mushroom water

2 tbsp light soy sauce

1 tsp sugar

1/4 tsp white pepper

1/2 tsp salt (to taste)

Method

  1. Add 1 tbsp cooking oil to frying pan, add minced garlic & sauté till fragrant.
  2. Add jicama, cabbage, carrot, mushroom & black fungus. Stir-fry till jicama is softened.
  3. Add mushroom water & seasonings, mix well.
  4. Add glass noodles, spring onion & cilantro, mix well. Finally, add more salt to taste if necessary.
  5. Let fillings cool down before wrapping.
  6. Take a piece of spring roll pastry, add about 1.5 tbsp fillings, wrap & roll up.
  7. Deep-fry the spring rolls on medium heat till golden brown & crispy.
  8. Serve hot with Thai plum sauce & sweet chilli.

Author

928F5F7A-4ADC-49D3-BAD5-50E0C71A4D79

Meg Tan

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