Fresh Thai spring rolls (po pia) are a popular light starter throughout Southeast Asia. Unlike fried Chinese versions, these are eaten raw with aromatic herbs and peanut sauce. They are an icon of Bangkok's healthy street food.
Thai
Thai spring rolls
Fresh Thai spring rolls with shrimp, herbs and peanut sauce.
- thailand
- MAIN COURSES
- Light
- Low fat
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 265 kcal
- Protein 16 g
- Fiber 3 g
- Carbohydrates 38 g
- Fat 6 g
- Sodium 680 mg
Story behind the dish
Preparation
Thai spring rolls are a preparation from Thailand with medium difficulty. Reserve about 40 minutes in total (30 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 16 round rice paper sheets.
- Have ready: 200 g of cooked shrimp.
- Have ready: 150 g of cooked rice noodles.
- Have ready: 100 g of fresh bean sprouts.
- Have ready: 1 julienne carrot.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare all the fillings, cut into uniform sticks and strips.
Prepare all the fillings, cut into uniform sticks and strips.
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Soak rice paper in warm water for 10 seconds until flexible.
Soak rice paper in warm water for 10 seconds until flexible.
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Place on damp surface with lettuce
Place on a damp surface with lettuce, herbs, noodles and shrimp.
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Add carrot
Add carrot, cucumber and bean sprouts in the center.
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Fold sides and roll tightly without tearing the paper
Fold sides and roll tightly without tearing the paper.
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Serve with peanut sauce mixed with fish sauce and lime
Serve with peanut sauce mixed with fish sauce and lime.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with tofu and mango.
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