Crispy Thai Spring Rolls

There's something almost celebratory about a pile of freshly fried po pia tod, which crackle loudly with the first bite. The filling here is finely shredded vegetables and glass noodles, quickly tossed in a wok to retain their crunch and freshness. The most important trick I learned the hard way: let the filling cool completely before rolling, otherwise the steam will soften the dough and the rolls will burst in the oil. Serve them piping hot with a bowl of sweet chili sauce on the side.

• Cuisine: Thai
• Prep Time: 45 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Soak the glass noodles in boiling water for 5 minutes until soft, then cut them into shorter pieces.
2. Finely shred the white cabbage, carrots, spring onions, and mushrooms so the filling is uniform and easy to roll.
3. Quickly stir-fry the garlic and vegetables over high heat in a wok, so they retain their crisp bite.
4. Add the glass noodles and season the filling with light and dark soy sauce, oyster sauce, and a pinch of sugar. Let the filling cool completely.
5. Lay a spring roll wrapper in a diamond shape in front of you, place a tablespoon of filling at the bottom, fold in the sides, and roll tightly upwards.
6. Brush the top flap with a little mixed cornstarch and water to seal the roll.
7. Heat the oil to 170 degrees Celsius and deep-fry the rolls a few at a time until golden and crispy.
8. Drain them on paper towels and serve with sweet chili sauce.

Tips

• Avoid overfilling the rolls – too much filling makes them difficult to close and causes them to burst during frying.
• Cooled filling results in a significantly crispier end product than warm filling, and the dough won't absorb moisture.
• Make a large batch and freeze the unbaked rolls; then you can simply fry them directly from the freezer next time.
• If you want them vegetarian, omit the oyster sauce and use a vegetarian version or extra soy sauce.