Po Pia Tod or Deep fried spring roll. This dish is original from Vietnamese food, as we know Thai food is influenced by many cultures; from trades, religion and neighbouring countries. We can say Vietnam is one of Thailand’s neighbouring countries (considering it is neighbouring country even these two countries don’t share a border), All a long history there were many waves of Vietnamese immigrants and refugees into Thailand from political and religion conflicts in Vietnam. Vietnamese who migrated into Thailand many generations before now they all integrate themselves into Thai society and Vietnamese who migrated during Vietnam divided to be North Vietnam and South Vietnam still maintain and practice their cultures and believes.

 During cool war (Vietnam War) Thai government feared of Vietnamese in Thailand support Thai communist insurgency. I still remember when we were young (during Vietnam war) we often watched free outdoor movies that Thai military brought to our towns and villages, there was a short propaganda movie about Viet Cong before the movies started. I think at that time there was no Thai - Vietnamese wanted to claim themselves as a Vietnamese. When I moved to Bangkok in late 70s,(Bangkok) which is the biggest city and center of economy of Thailand, I had never heard or known of any Vietnamese restaurant until end of cool war. Vietnamese restaurants flourish vigorously in Thailand after Vietnam became one country two systems or economic and political reforms which brought Vietnam into the world economy.

Nowadays Po Pia Tod dish is not only Vietnamese restaurants in Thailand that available; you can find this dish at Thai restaurants and also at street food vendors too.

  

Ingredients

16 - 18          Spring roll wrappers 6x6 inches

2 tsp              flour (mix with some water and cook in microwave for sealing the wrappers as glue)

Filling

300 g.            Pork or Chicken, mince

3 clove          Garlic, chop very fine or pound with pestle

3                    Coriander roots, chop very fine or pound with pestle

2 tsp              Soy sauce

1/6 tsp           Salt

Marinate chicken with all the ingredients above for 30 minutes.

1 cup             Carrot, shredded (1 medium size carrot)

1 cup             Asian cabbage, shredded

¾ cup            Mung Bean vermicelli noodles, soak in lukewarm water until soft and cut into 3-4 inches long, squeeze extra water from vermicelli noodles.

2                    Green onion, chopped

1 tbsp            Soy sauce

1 tbsp            Oyster sauce

½                   Ground pepper corn

2-3 tbsp         water (optional, if the mixer is too dry)

2 tbsp            Oil for stir-frying

Oil for deep-frying

Instruction

1.      Heat the steel wok on high heat until hot Add 1 tbsp oil until hot and add marinated pork or chicken. Use a spatula stir and toss for a few times. Turn the heat down to medium high and breaking up the lumps.

2.      Add the other 1 tbsp oil and add shredded carrot, shredded cabbage, vermicelli noodles, soy sauce, oyster sauce, ground pepper and mix well. Stir-frying until cabbage wilted but not over cook. Add some water if it is too dry. Turn off the heat and add green onion and mix green onion into the mixer.

3.      Let the filling sit until cool. Place (good amount of) the filling with a spoon on a wrapper and fold and seal.(on the package of spring roll wrappers also has the instruction and pictures how to fold spring rolls).

4.      Fry in hot oil until golden brown. Remove from oil and drain on paper towels.

5.      Serve with plum sauce (see recipe below or sweet chilli sauce from a bottle, is available at Asian grocery stores). 

***The filling should not have sauce sitting on the bottom, the wrapper will be broken.

  

Plum Sauce

You can get Plum sauce in a jar at an Asian grocery store. It is pretty thick and sweet. You can make it thinner with some water and vinegar.

¼ cup        Plum Sauce

2 tbsp        Water

1 tbsp        White Vinegar

Pinch of Salt

Mix all well on the heat.