Best 2 Thai Pork Roll Ups Recipes

Indulge in the tantalizing flavors of Thailand with our culinary guide to creating delectable Thai pork roll ups, a symphony of sweet, savory, and tangy sensations. Discover the secrets of achieving perfect, tender pork wrapped in crispy rice paper, bursting with traditional Thai herbs, bright vegetables, and succulent fillings. Embark on a culinary journey through the vibrant streets of Bangkok, exploring the bustling markets and fragrant kitchens that gave birth to this iconic Thai appetizer.

Here are our top 2 tried and tested recipes!

THAI PORK ROLL UPS

Thai Pork Roll Ups image

I gave my son "Better Homes and Gardens"anyone can cook cook book for his 15th birthday. He want to be a Chef. He pick out this recipe to prepare for a family meal. The peanut sauce made an interesting contrast to the pork and veggie flavors. He is planning to enter it in the cooking contest at the local county fair with several recipes from this site in a Thai theamed meal. Thai Coconut Rice Thai Carrot Salad Coconut Lime Thai Snowballs

Provided by chef 387790

Categories Lunch/Snacks

Time 35m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 14

Ingredients

6 (8 -10 inch) tomato tortillas or 6 (8 -10 inch) plain tortillas
1/2 teaspoon garlic salt
1/4-1/2 teaspoon ground black pepper
12 ounces pork tenderloin
1 tablespoon cooking oil
4 cups packaged shredded broccoli coleslaw mix
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
peanut sauce
1/4 cup creamy peanut butter
3 tablespoons water
1 tablespoon sugar
2 teaspoons soy sauce
1 garlic clove, minced

Steps:

Preheat oven to 350 degrees F.
Wrap tortillas in foil
Bake in the preheated oven about 10 minutes or until warm.
Cut pork into 1/4 inch thick strips.
combine garlic salt and pepper in a medium bowl.
add pork strips and toss to coat evenly.
Put cooking oil in a 10 inch skillet over a medium heat. Stir in seasoned pork and cook for 4 to 6 minutes untill no longer pink turring to brown evenly.
turn heat down remove pork keep warm.
add shredded broccoli slaw mix, onion, and ginger to skillet.
cook and stir for 4 to 6 minutes untill vegetables are crips-tender. remove from heat.
Peanut sauce.
in a 1 to 1-1/12 guart saucepan cominge beanut butter , water, sugar, soysaus and garlic.
heat over medium-low heat whisking constantly until mixture is smoothe and warm Use immediately or keep warm over a very low heat stirring occationallly.

PO PIAH (THAI SPRING ROLLS)

Po Piah (Thai Spring Rolls) image

This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad.

Provided by Toi

Categories Appetizers and Snacks Wraps and Rolls

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (2 ounce) package mung bean noodles
½ cup ground pork
1 ¼ cups bean sprouts
1 cup finely chopped cabbage
1 egg
2 tablespoons light soy sauce, or to taste
1 teaspoon white sugar, or more to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil
4 cloves garlic, minced
1 (16 ounce) package small spring roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water, or as needed
2 cups vegetable oil for frying

Steps:

Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 42 g, Cholesterol 38.9 mg, Fat 11.1 g, Fiber 1.6 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 473.8 mg, Sugar 1.4 g

Tips:

To ensure the pork roll-ups are crispy, cook them over medium-high heat until they are golden brown on all sides.
Use a sharp knife to thinly slice the pork so that it cooks evenly.
If you don't have rice paper wrappers, you can use spring roll wrappers instead.
Feel free to customize the filling of the roll-ups with your favorite vegetables and herbs.
Serve the roll-ups with a dipping sauce of your choice, such as a sweet and sour sauce or a peanut sauce.

Conclusion:

Thai pork roll-ups are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light lunch or dinner. With their crispy exterior and flavorful filling, these roll-ups are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting appetizer to try, give Thai pork roll-ups a try. You won't be disappointed!