Wrap It, Fry It & Love It, The Ultimate Thai Spring Roll Experience
Crispy, savory, and delightfully juicy — Poh Piah Tod is more than just a Thai appetizer; it’s a bite-sized explosion of flavor that brings together the best of Thai street food with a touch of elegance. These golden spring rolls, filled with minced pork, crunchy water chestnuts, and silky arrowroot, are a delicious example of how simplicity and tradition create culinary perfection. Whether you’re hosting a party or curating a gourmet menu, Poh Piah Tod is the crowd-pleasing showstopper you’ve been looking for.
The Ingredients: A Balance of Flavor and Texture
What makes Poh Piah Tod unforgettable is its perfect blend of textures and aromas. Here’s what goes into making this golden delight:
Filling:
- 200g minced pork
- ½ cup finely chopped water chestnuts (adds crunch)
- ¼ cup finely grated arrowroot (adds a subtle earthy flavor and binds the filling)
- 2 cloves garlic (minced)
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- ½ tsp ground white pepper
- ½ tsp sugar
- 1 tbsp sesame oil
- 1 tbsp chopped coriander or green onion (optional, for freshness)
Wrapper:
- Spring roll pastry sheets (6–8 pieces, 6×6 inch size)
For Frying:
- Vegetable oil (for deep frying)
- 1 egg (for sealing the rolls)
Preparation: Crisped to Perfection
The method is simple yet precise — capturing the authentic Thai street-side charm with restaurant-level execution.
- Prepare the Filling:
In a bowl, combine minced pork, water chestnuts, arrowroot, garlic, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix until fully combined. Let it marinate for at least 15 minutes to allow the flavors to meld. - Assemble the Rolls:
Lay a spring roll wrapper on a clean surface. Spoon a tablespoon of the pork mixture onto one corner. Fold the sides inward, roll tightly, and seal the edge with a bit of beaten egg. Repeat for remaining filling. - Deep Frying:
Heat oil in a deep pan to 180°C (350°F). Gently place the rolls into the oil and fry until golden brown and crispy — about 4–5 minutes. Drain on paper towels.
️ Serving & Garnishing: The Thai Way
Presentation turns this snack into an experience. Serve your Poh Piah Tod hot and crispy, sliced in half on a stylish ceramic plate.
Garnish with:
- Fresh coriander leaves
- Shredded carrots and cabbage (for color and crunch)
- Crushed peanuts or toasted sesame seeds (optional, for texture)
Dipping Sauce:
Pair with a traditional Thai sweet chili dipping sauce — tangy, spicy, and sweet, it cuts through the richness beautifully.
Perfect Accompaniment Drink: Thai Iced Lemongrass Tea
Balance the deep-fried texture and rich pork flavors with something refreshing and aromatic — like a chilled Thai Lemongrass Iced Tea. Made from fresh lemongrass stalks, lightly sweetened, and poured over ice with a splash of lime juice, this drink complements the savory spring rolls while cleansing the palate between bites.
Crisp on the outside, savory and juicy on the inside — Poh Piah Tod is the kind of appetizer that disappears off the plate in seconds. It’s the perfect fusion of texture, flavor, and tradition, making it an ideal addition to any menu — from upscale dining to festive home gatherings. And when served with a refreshing drink and Thai flair, it’s not just a dish — it’s an experience.
RECIPE COURTESY OF THE AVIARY ROOFTOP COCKTAIL LOUNGE, NAIROBI, KENYA
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