Poh Pia Tod
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Poh pia tod (ปอเปี๊ยะทอด) is Thailand’s take on deep-fried spring rolls, a crispy golden appetizer filled with savory ingredients. Often served as a street food snack or a restaurant starter, these rolls combine crunchy pastry with flavorful fillings such as glass noodles, vegetables, and sometimes minced meat. It is popular among locals and tourists alike for its addictive texture and balance of sweet, salty, and umami flavors.
Main Ingredients
Traditional poh pia tod is made with a few essential components:
Spring roll wrappers – Thin pastry sheets, usually made from wheat flour, for the crispy exterior.
Glass noodles (bean thread noodles) – Add texture and volume to the filling.
Vegetables – Common choices include shredded carrots, cabbage, and bean sprouts.
Protein – Minced pork, chicken, or shrimp are classic, but tofu is used for vegetarian versions.
Seasonings – Garlic, soy sauce, oyster sauce, white pepper, and sugar for a balanced taste.
Oil – Neutral frying oil such as vegetable or canola oil for deep frying.
Poh Pia Tod vs. Spring Rolls
Here’s where things get interesting: people often confuse it with spring rolls, but they’re actually quite different creatures!
Poh Pia Tod:
- Thinner, more delicate wrappers that shatter beautifully when you bite them
- Focus on fresh, raw vegetables and herbs
- Lighter, more vegetable-forward filling
- Often served with sweet and tangy Thai dipping sauces
Spring Rolls:
- Thicker, chewier wrappers
- Usually contain cooked vegetables and meats
- Heavier, more substantial filling
- Typically served with soy-based dipping sauces
Poh pia tod is often served with sweet chili sauce, which adds a tangy and mildly spicy flavor.
Dipping Sauces
No poh pia tod is complete without its perfect sauce companion. The classic dipping sauce is a sweet chili sauce made from:
Red chilies
Garlic
Sugar
Vinegar
Fish sauce (or soy sauce for vegetarian versions)
This sauce is sweet, tangy, and mildly spicy, perfectly complementing the fried rolls. Some vendors also serve poh pia tod with a plum sauce or a vinegar-based dip for extra tartness.
Poh Pia Tod Recipe
Servings: 10 rolls | Time: 30 minutes
Ingredients:
10 spring roll wrappers
50g glass noodles (soaked and drained)
1 cup shredded cabbage
½ cup shredded carrots
100g minced pork or chicken (optional)
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce (or vegetarian oyster sauce)
½ tsp sugar
Oil for frying
Instructions:
Prepare filling – Stir-fry garlic, protein (if using), and vegetables until slightly softened. Add noodles, soy sauce, oyster sauce, and sugar. Mix well and let cool.
Assemble rolls – Place 2 tablespoons of filling on a wrapper, fold in sides, and roll tightly. Seal edges with water.
Fry – Heat oil to 170°C (340°F) and fry rolls until golden brown, about 3–4 minutes.
Serve – Drain on paper towels and serve with sweet chili sauce.
Calories
The calorie count varies depending on the filling and frying oil, but on average:
One roll: ~120–150 calories (meat version)
Vegetarian roll: ~100–120 calories
To make them lighter, you can air-fry or bake it instead of deep frying.
Vegetarian & Vegan Options
Vegetarian and vegan poh pia tod is easy to make by:
Replacing meat with tofu, mushrooms, or extra vegetables
Using vegetarian oyster sauce or soy sauce instead of fish sauce
Making sure that the wrappers are egg-free (some brands use egg, others don’t)
The vegan version keeps all the crispiness and flavor while being entirely plant-based, making it suitable for more dietary preferences.
