Spring Roll (Por Pia Tod)

Spring Roll

Por Pia Tod OR Spring Roll  deep fried mixed vegetable spring roll

In Thailand, there are many types(three, apparently) of spring roll style dishes.

Fresh type,"Guay-tiew lui suan"(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contains various fresh vegetables and juicy cooked meat wrapped in steamed ([long-uncutting]) noodle sheets(pen pang แผ่นแป้ง) then, topped with sweet, sour and spicy green dressing.

Fresh type,"Por-pia sod"(ปอเปี๊ยะสด). The appearance of Por-pia sod is similar to Guay-tiew lui suan with some differences in ingredients(sai ใส้) and pen pang. The dressing of Por-pia sod is sweet-tasting with high viscosity and a mailard color style.

Fried type,"Por-pia tod"(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than the above two types with strong taste [sai]. Pen pang & Sai are modified to be suitable for frying. The dressing of Por-pia sod is high viscosity, transparent, heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).

Ingredients;
Spring roll pastry                              1  pack*50 sheets
Carrot,thinly sliced                           5 carrots
Bean sprouts                                     1 pack
Vermicelli noddles                             2-3 buns
Dried Mushroom                                1/2 pack 
***I not sure what is called but it look like dried mushroom sliced  
Egg                                                   1 egg
Vegetable oils   for deep fried
Oyster sauce                                      2 table spoons
Sugar                                                1 table spoon
Soy sauce                                          1 table spoon
Chop Garlic                                       2 table spoon

How to cook;  
1. Soak ( Vermicelli noddles  and   Dried Mushroom ) for 15 mins.
2. Thinly sliced  of carrots 

3. Put the frying pan on a medium flame and add 1 tablespoon of oil to it,add the finely chopped garlic to the oil and fry for around half a minute.  

4. Then add  ( Vermicelli noddles ,Carrots sliced, Bean sprouts and Dried Mushroom ) to the garlic in the pan and fry for another 5 minutes. 

5. The soy sauce,Sugar  and Oyster sauce should also be added at the same time. Cook for a minute or two and then take the pan off the flame, allow the mixture to cool and this will form the inside 'stuffing' for your Thai spring rolls.

stuffing for your Thai spring roll

Rolling up the spring rolls: You now have the spring roll stuffing ready and cooked, the egg  that will be used to stick the spring roll wrapper is also ready to use. Now, take another moist kitchen towel and place it on the table, pick one of the wrappers and place on this moist towel. Dip your finger in the egg and apply it lightly to all the edges of the wrapper. Now pick one tablespoon of the stuffing and place it on the spring roll wrapper, shape the filling like a sausage in the center of the wrapper. Fold the edges towards the center and neatly but firmly roll up the spring roll, fold the side edges in too and use a little more wheat flour paste if necessary to make a compact spring roll. The inside filling should not show up through any openings in the wrapped and stuck spring roll. Move on to read the next step if you intend to put the spring rolls immediately in the frying pan to deep fry them. If you will not be frying them immediately, remember to place them under a moist towel and take them out just before frying.