Craving a flavour explosion that's both crispy and incredibly satisfying? Look no further than these delectable Thai Chicken Spring Rolls (Poh Pia Tod)! This recipe delivers the perfect balance of sweet, savory, and spicy, with a wonderfully crunchy exterior concealing a juicy chicken and vibrant vegetable filling. Forget bland takeout – this recipe empowers you to create authentic, restaurant-quality spring rolls right in your own kitchen, using readily available ingredients. Imagine the aroma of fragrant lemongrass and garlic mingling with the satisfying crackle of perfectly fried pastry…
These golden-brown delights are surprisingly easy to make, even for novice cooks. From preparing the flavorful chicken filling to expertly rolling and frying the spring rolls, each step is clearly explained and easily followed. Ready to embark on a culinary adventure? Let's dive into the detailed, step-by-step process to create these irresistible Thai Chicken Spring Rolls.
Tools Needed
- Sharp knife
- Wok
- Cooling rack
- Chaff knife
- Microwave
Ingredients
- Chicken: As needed
- Garlic: As needed
- Coriander root: As needed
- White pepper: As needed
- Carrot: 1
- Spring onion: 1
- Cabbage: 1/4
- Cheetah cake mushroom: As needed
- Cooking oil: As needed
- Glass noodles: As needed
- Oyster sauce: As needed
- Soy sauce: As needed
- Sugar: As needed
- Chicken stock: 2-3 tbsp
- Spring roll wrappers: As needed
- Tapioca glue or cornstarch: 1 tbsp + 3 tbsp water
Step-by-Step Instructions
Step 1. Prepare the Filling
- Cut the chicken into chunks and finely chop it. Add garlic, coriander root, and white pepper; pound to a smooth paste.
- Slice and shred the carrot. Cut the spring onion into short pieces. Slice the cabbage thinly. Slice the cheetah cake mushroom.
- Heat cooking oil in a wok. Add the garlic, coriander, root, and white pepper paste and sauté until lightly browned.
- Add the ground chicken and sauté for about 5 minutes.
- Add the remaining ingredients (carrot, spring onion, cabbage, mushroom) and fry until soft.
- Soak glass noodles in water for 30 minutes, then cut into short pieces.
- Season the mixture with oyster sauce, soy sauce, sugar, and chicken stock. Turn off the heat and let cool completely.
Step 2. Assemble the Spring Rolls
- Prepare the spring roll wrappers by trimming off the corners.
- Place the filling onto the wrapper, fold over the top, and roll tightly, tucking in the sides. Secure with tapioca glue or cornstarch mixture.
Step 3. Fry the Spring Rolls
- Heat oil in a pan. Fry the spring rolls until golden brown.
Step 4. Finish and Serve
- Place the fried spring rolls on a cooling rack to remove excess oil.
Read more: Crispy Baked Thai Spring Rolls: Grease-Free & Delicious
Tips
- Use a sharp knife for efficient chopping.
- Make sure the spring rolls are tightly sealed to prevent them from falling apart during frying.
- Serve with sweet chili sauce.
Nutrition
- Calories: approximately 300-400 (per serving, depending on size and ingredients)
- Fat: 15-25gg
- Carbs: 30-40gg
- Protein: 10-15gg
FAQs
1. Can I make the spring roll filling ahead of time?
Yes! Prepare the chicken filling a day in advance and store it in the refrigerator. This will save you time when you're ready to assemble and fry the spring rolls.
2. What if I don't have all the fresh herbs listed?
Don't worry! Feel free to substitute with what you have available. Cilantro and mint are the most crucial for flavour, but you can adjust based on your preference.
3. How do I prevent the spring rolls from sticking together while frying?
Ensure you don't overcrowd the pan when frying. Fry in batches, allowing space between each spring roll for even cooking and to prevent sticking.
These crispy Thai chicken spring rolls are the perfect appetizer or light meal, guaranteed to impress your friends and family. From the initial prep to the satisfying crunch of the finished product, the entire process is rewarding and delicious. So grab your ingredients and get ready to enjoy the vibrant flavors of authentic Thai cuisine!