Best 2 Po Piah Thai Spring Rolls Recipes

When it comes to delightful and satisfying snacks, few treats can compare to the iconic popiah thai spring rolls. These delectable rolls are not only a staple in Thai cuisine but have also gained popularity worldwide, capturing the hearts of food enthusiasts with their combination of flavors, textures, and vibrant colors. Crafted with thin translucent rice paper, popiah thai spring rolls are filled with a variety of savory ingredients, from fresh herbs and vegetables to succulent proteins, all expertly rolled and served with a flavorful dipping sauce. Whether you're a seasoned chef or just starting your culinary journey, this article aims to guide you in creating the perfect popiah thai spring rolls, providing a comprehensive exploration of the ingredients, techniques, and tips to ensure a delicious and authentic experience.

Let's cook with our recipes!

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)

Thai Dipping Sauce for Spring Rolls (Nam Jim Po Piah) image

I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.

Provided by Toi

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 6

Ingredients

1 cup white sugar
½ cup water
½ cup white vinegar
2 teaspoons salt
1 bird's eye chile, minced
1 clove garlic, minced

Steps:

Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Sodium 388 mg, Sugar 16.7 g

POPIAH [ MALAYSIAN SPRING ROLLS ]

Popiah [ Malaysian Spring Rolls ] image

They have no dipping sauce and they take about an hour to prepare. This is not the shrimp version but the tofu version. Cooking is total time including pressing tofu which is a MUST in this recipe. You are using waterpacked or cotton tofu. From Didi Emmons

Provided by That is Dr House to

Categories Lunch/Snacks

Time 4h

Yield 18 rolls

Number Of Ingredients 13

Ingredients

16 ounces water-packed firm tofu
3 tablespoons canola oil
kosher salt
4 large shallots, minced
1 1/4 lbs jicama, grated
3 garlic cloves, minced
2 tablespoons dark miso
2 tablespoons sugar
18 boston lettuce leaves or 18 red leaf lettuce
1/3 cup unsalted dry roasted peanuts, chopped
2 cups bean sprouts
hoisin sauce
Asian chili sauce

Steps:

Peel the jicama before grating ok? You are going to use 18 Popiah skins for this recipe. [Zaar doesn't like that ingredient soo -- ].
Popiah skins are very thin crepelike sping roll wrappers. IF you cannot find them use mu-shu pancakes instead. These are soft wheat flour wrappers traditionally used for Chinese dishes. There is also a recipe on zaar. NOTE it is NOT a Vegan wrapper. If you are making it Vegan search for another wrapper. The spring roll wrapper might work that is on zaar. However I won't promise it will.
Press tofu. Cut into 1/4 inch cubes. In large skillet, heat 2 tbsp oil over med high. Add tofu and salt liberally. Fry until it forms dark golden crust on bottom then flip and repeat on other side. Drain on paper towels. IF you have not drained the tofu properly it will NOT brown.
In same skillet heat rest of oil over medium. Add shallots and stir fry for 3 minutes. Add jicama and stir fry until it starts to become translucent, about 5 minutes. Add garlic and cook 1 more minute. Stir in miso and sugar cooking for a minute. Season with salt, remove from heat. Transfer to bowl.
Place a skin on work surface. Pile a bit of ingredient across center leaving 1 in border on both sides. Do this in this order: Jicama, tofu, lettuce, peanuts, bean sprouts. Dot with hoisin and chili sauce.
Roll up pancake or skin, fold sides in as you roll. Taste this one to check amounts of Hoisin and chili sauces and adjust if needed. You can decorate with squiggles of Asian Chili sauce. serve.
Make up to 6 hours ahead and store in airtight container in fridge. Omit the bean sprouts and lettuce to keep from getting soggy if you are making ahead.
Please note if you are keeping Vegan there are some Dry Roasted Peanuts that are NOT Vegan. Make sure your brand is.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and rice paper wrappers will give you the best results.

Soak the rice paper wrappers properly: Follow the package instructions carefully. If the wrappers are not soaked long enough, they will be difficult to roll and will break easily. If they are soaked too long, they will become too soft and mushy.

Use a variety of fillings: Don't be afraid to experiment with different fillings. Some popular options include shrimp, pork, chicken, tofu, and vegetables.

Roll the spring rolls tightly: Make sure to roll the spring rolls tightly so that the filling doesn't fall out. You can use a bamboo mat to help you roll the spring rolls.

Serve the spring rolls with a dipping sauce: Dipping sauces are a great way to add flavor and moisture to spring rolls. Some popular dipping sauces include peanut sauce, sweet and sour sauce, and hoisin sauce.

Conclusion:

Po Piah, also known as Thai spring rolls, is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its fresh ingredients, variety of fillings, and flavorful dipping sauces, it's no wonder that this dish is a favorite in Thailand and beyond. So next time you're looking for something new and exciting to try, be sure to give Po Piah a try!