Pork Spring Roll (Por Pia Tod) Recipe

Rating 5.0
| 1
Thai pork spring roll, also known as por pia tod, is a deep-fried crispy vegetable and pork roll. These shatteringly crisp rolls are pair well with sweet chili sauce and make a great appetizer or snack.
Utensils Appetizer
Globe Thai
Chef Krong is a master of Thai cuisine. She spent her childhood in Thailand, first learning the art of Thai food in her grandmother's kitchen. She later adopted techniques that transform familiar ingredients into elegant dishes that boast the bold, exotic flavors of Thailand. In her hands-on classes, Chef Krong shares her secrets with aspiring chefs who are eager to bring authentic Thai flavors into their own kitchen.


For the Pork Spring Roll (Por Pia Tod)
batch of seasoning sauce, see below
bundles of mung bean vermicelli
shiitake mushrooms
1 tblsp
cilantro, roughly chopped
1 tblsp
minced garlic
1 tsp
white pepper powder
1 tblsp
vegetable oil
1/2 cup(s)
ground pork
2 cup(s)
cabbage, thinly sliced
1/2 cup(s)
shredded carrots
2 tblsp
all-purpose flour
1 1/2 tblsp
sheets of spring roll wrappers
5 cup(s)
vegetable oil, for frying
batch of dipping sauce, see below
For the Seasoning Sauce
1 tblsp
fish sauce
1 tblsp
2 tblsp
light soy sauce
For the Dipping Sauce
1/4 cup(s)
sweet chili sauce
cucumber, peeled and coarsely diced
1 tblsp

Directions 14 steps | 60 Minutes

Step 1

Make the seasoning sauce. In a bowl, whisk together the fish sauce, sugar and light soy sauce. Set aside.

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Step 2

In a medium bowl, soak mung bean noodles in warm water for 15 minutes.  Remove from the water and cut into 1-inch pieces. Set aside.

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Step 3

Bring a small pot of water to a boil. Add the dried shiitake mushrooms and cook until soft. Take the mushrooms out of water. Chop the caps into small pieces and discard the hard stems. Set aside.

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Step 4

Using a mortar and pestle, crush 1 tablespoon of cilantro, garlic and white pepper powder together. Set aside. 

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Step 5

In a skillet over medium heat, heat one tablespoon of vegetable oil.  Add the garlic mixture and stir fry until fragrant. 

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Step 6

Add chopped shiitake mushrooms, cabbage and shredded carrots.  Stir in the seasoning sauce and the glass noodles. Turn off the heat and let the meat mixture cool.

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Step 7

While the mixture is cooling, make the dipping sauce. In a medium bowl, combine the sweet chili sauce, coarsely diced cucumber and 1 tablespoon of cilantro.

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Step 8

In a small bowl, mix together water and flour to make a “glue” for sealing the wrappers.

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Step 9

Place one spring roll wrapper flat at an angle, in a diamond shape.  If a wrapper is too dry, spray it with water or use a damp cloth to add moisture before adding the filling. In the lower center of the wrapper, place a small portion of the cooled pork mixture. 

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Step 10

Tightly fold the bottom edge up to cover the filling. 

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Step 11

Then fold the left and the right sides toward each other to tightly enclose the meat filling.

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Step 12

Lastly, roll the wrapper up to the top.  Seal the edge well with the “glue” mixture. 

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Step 13

Heat oil in a deep skillet over medium heat for frying. Fry 5 spring rolls at a time and constantly turn them while frying until brown and crispy. Remove from the skillet and place them on a paper towel to remove excess oil.

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Step 14

Serve spring rolls on a platter with the dipping sauce. Enjoy!

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Nutrition Per Serving
View All
5.8 g
5.5 g
32.2 g


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Carmela G.


11 Jul 2022

A Pork Spring Roll recipe that can be a household favorite. Simply delicious.

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