Po Piah (Thai Spring Rolls)

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.

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hrs 10 mins
8 servings


  • 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


  1. Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.

  2. Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.

  3. 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.

  4. Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.

  5. 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.

  6. 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.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

310 Calories
11g Fat
42g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 310
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 11%
Cholesterol 39mg 13%
Sodium 474mg 21%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 10g
Vitamin C 6mg 30%
Calcium 44mg 3%
Iron 3mg 14%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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