Popia Taud
ThaiCrispy Spring Rolls The difference betweenegg rolls and spring rolls are the feeling but also the wrappers. Egg rollwrappers are doughier and fry up with little holes in them. Spring rollwrappers fry up tight, airy and very crispy. They eat a lot lighter than eggrolls. These Thai spring rolls are similar to Vietnamese egg rolls.
Equipment
Ingrediënten
MAKES: 12 ROLLS
- 6 oz 170 g coarse-ground pork
- 1 cup 2 oz [55 g] dried glass noodles, soaked in warm water
- 3 medium dried shiitake mushrooms soaked in warm water
- 1 shallot minced
- ½ cup 20 g shredded carrot
- 1 scallion thinly sliced
- 1 clove garlic finely minced
- 1 tbsp 15 g white sugar
- 2 tbsp 30 ml fish sauce
- 1 tsp kosher salt
- Heavy pinch ground black pepper
- Canola or other high-temperature cooking oil for frying
- 12 medium-sized 8.5-inch [22-cm] square pastry wrappers
- 1 egg beaten slightly, to help seal the rolls
- Thai sweet chili sauce for dipping
Instructies
- To make the filling, add the ground pork to a mixing bowl.
- Drain the soaked noodles and cut them into approximately 1-inch (3-cm) pieces.
- Drain the soaked mushrooms, remove the stems and cut the caps into a small dice.
- Add the noodles and mushrooms to the bowl with the pork, along with the shallot, carrot, scallion, garlic, sugar, fish sauce, salt and black pepper.
- Mix well to incorporate everything evenly into the pork.
- Allow the mixture to rest for 15 minutes, or make this ahead and store it in the fridge until you’re ready to cook.
- In a 6- to 8-quart (5.7- to 7.6-L) Dutch oven, preheat about 5 inches (13 cm) of the oil to 360°F (180°C).
- While the oil is heating, peel off a sheet of pastry wrapper and place it on a work surface with one of the points facing down (in a diamond orientation).
- Scoop out a Ping Pong ball–sized portion of the pork filling, about 1½ ounces (43 g).
- Place the filling in the center of the pastry.
- Take the southern corner and bring it up to the northern corner.
- Applying gentle pressure with your fingers, pull back to shape and tuck the filling into a cylinder about 3 inches (8 cm) in length.
- Flatten the sides of the tube and fold inward.
- Use a pastry brush to brush a little of the beaten egg near the northern corner and roll the package forward to complete the roll.
- Place it seam-side down and form the remaining rolls.
- When the oil has reached temperature, carefully fry the rolls in two batches (or more if necessary) until the wrappers are golden brown and crispy, and the filling has reached 165°F (75°C) internal temperature.
- Remove the rolls to a rack or a tray lined with paper towels to drain excess oil.
- Serve with Thai sweet chili sauce.
- Pro Tips: You can freeze these spring rolls before frying.
- Also if you have leftover fried rolls, one of my favorite ways to reheat them is in the air fryer set to 375°F (190°C), full fan.
