Pork Spring Roll (Por Pia Tod) Recipe

Make the seasoning sauce. In a bowl, whisk together the fish sauce, sugar and light soy sauce. Set aside.

In a medium bowl, soak mung bean noodles in warm water for 15 minutes.  Remove from the water and cut into 1-inch pieces. Set aside.

Bring a small pot of water to a boil. Add the dried shiitake mushrooms and cook until soft. Take the mushrooms out of water. Chop the caps into small pieces and discard the hard stems. Set aside.

Using a mortar and pestle, crush 1 tablespoon of cilantro, garlic and white pepper powder together. Set aside. 

In a skillet over medium heat, heat one tablespoon of vegetable oil.  Add the garlic mixture and stir fry until fragrant. 

Add chopped shiitake mushrooms, cabbage and shredded carrots.  Stir in the seasoning sauce and the glass noodles. Turn off the heat and let the meat mixture cool.

While the mixture is cooling, make the dipping sauce. In a medium bowl, combine the sweet chili sauce, coarsely diced cucumber and 1 tablespoon of cilantro.

In a small bowl, mix together water and flour to make a “glue” for sealing the wrappers.

Place one spring roll wrapper flat at an angle, in a diamond shape.  If a wrapper is too dry, spray it with water or use a damp cloth to add moisture before adding the filling. In the lower center of the wrapper, place a small portion of the cooled pork mixture. 

Tightly fold the bottom edge up to cover the filling. 

Then fold the left and the right sides toward each other to tightly enclose the meat filling.

Lastly, roll the wrapper up to the top.  Seal the edge well with the “glue” mixture. 

Heat oil in a deep skillet over medium heat for frying. Fry 5 spring rolls at a time and constantly turn them while frying until brown and crispy. Remove from the skillet and place them on a paper towel to remove excess oil.

Serve spring rolls on a platter with the dipping sauce. Enjoy!