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Pork and prawns spring rolls, or Poh pia

In Thailand, we love to share dishes. Maybe that's why spring rolls are so popular! There are different variations but our favourite recipe is prepared with pork and prawns. Here are the ingredients for 2 people / 6 pieces.

6 spring roll wrappers

Filling :

1 garlic clove

1 coriander root

1 teaspoon white peppercorn

10 g ginger

100 g minced pork

1 teaspoon turmeric powder

1 tablespoon oyster sauce

1 tablespoon fish sauce

50 g carrot, grated,

25 g onion, chopped

10 g spring onions, coarsely chopped

3 shrimps (approx. 40 g), peeled, deveined, cut in half lengthwise

1 beaten egg

frying oil

Pound garlic, coriander, pepper and ginger until smooth. Add pork, turmeric, oyster sauce and fish sauce and pound until homogeneous. Add carrot, onion and spring onions. Mix without pounding and divide into 6 equal portions.

Place a spring roll wrapper on a board with one corner facing you. Brush edges with beaten egg. Place 1 portion of filling in the corner closest to you. Place half a shrimp on top. Fold the corner over the mixture. Fold down the side corners and roll up.

Fry the rolls at 170° for about 3 minutes or until golden brown. Drain on kitchen paper. Serve with sweet chilli sauce or sweet and sour cucumber relish.

Did you like this recipe? Also check out the vegetable spring rolls and the spring rolls with pork and bamboo shoot.

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