Thai Style Egg Rolls
(Po Pia Thot)

  • 1/2 cup ground pork
  • 2 cloves garlic, finely chopped
  • 1 cup carrot,shredded
  • 1 cup Chinese cabbage, shredded
  • 1 cup fresh mushrooms,thinly sliced
  • 2 Tbsp vegetable oil
  • 2 Tbsp soy sauce.
  • 2 Tbsp oyster sauce.
  • 1 egg beaten
  • 2-3 tsp. sugar
  • 1 pinch of salt
  • 7 egg roll wrappers
  • 1/2 tsp black pepper
  • 1 small packet glass noodle (Soak in hot water untill soft,drain and cut in half)
  • Oil for deep frying

Ingredients for dipping sauce:
  • 4 Tbsp. sweet chili sauce
  • 1 pinch of salt
  • 2 Tsp ground peanut
  • 2 Tsp lime juice

To make the dipping sauce.
In a small bowl, Mix sweet chil sauce, lime juice, salt and ground penuts.

Cooking Method:
  1. To make the filling, Heat a work over high heat add vegtable oil. Wait until the oil is hot. Add chopped garlic stir fry until garlic is nice smell
  2. Add ground pork cook until ground pork is almost cook
  3. add soy sauce, oyster sauce,sugar,salt stir fry for 1 min.
  4. Add carrot, Chinese cabbage,mushrooms stri fry for 2 min.
  5. Add glass noodle, cook until the sauce is dry.
  6. Remove from heat and set aside to cool.
  7. Place an egg roll wrapper on a flat surface facing diagonally towards you and brush the far corner with a small amount of egg beaten
  8. Place 1-2 Tbsp of the filling approximately 3 inches in from the corner closest to you and fold the corner over the filing. Roll over several times. Fold both sides in towards the center and finish rolling up the wrapper
  9. Preheat oil in wok to 375 degrees. Deep-Frying the egg rolls for 3-5 minutes or until golden brown, Then drain on paper towels.
  10. Serve with dipping sauce.
Thai Style Egg Rolls
(Po Pia Thot)
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