Thai Spring Rolls (Poh Pia Tod - ปอเปี๊ยะทอด)

Name: Thai Spring Rolls (Poh Pia Tod - ปอเปี๊ยะทอด)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min

Published November 13, 2025
Updated November 29, 2025
Author Bell V’Kit

Thai spring rolls (poh pia tod, ปอเปี๊ยะทอด) are filled with glass noodles, minced pork, cabbage, and mushrooms, then fried until golden and crisp. Served with sweet chili sauce, they’re a classic Thai snack that’s easy to love and even easier to share.

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Total : 40 min

Spice Level : Not spicy

Skill Level : Intermediate

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What Are Thai Spring Rolls (Poh Pia Tod - ปอเปี๊ยะทอด)?

If you're hosting a party and want a snack that everyone loves, spring rolls might be it. Crispy on the outside, juicy on the inside, spring rolls (poh pia tod, ปอเปี๊ยะทอด) are the kind of snack you'll find everywhere, from Bangkok street stalls to family gatherings.

The secret? A touch of sam kler (Thai garlic-coriander-white pepper paste) that gives the filling its signature aroma. Served with sweet chili sauce, it’s that perfect bite of crunchy, savory, and slightly sweet that makes you reach for just one more… and then another.

These spring rolls are filled with glass noodles, pork, cabbage, and mushrooms, all wrapped up and fried until golden brown. The secret? A touch of sam kler (สามเกลอ) — Thai garlic-coriander-pepper paste that gives the filling its signature aroma.

Served with sweet chili sauce, it's that perfect bite of crunchy, savory, and slightly sweet that makes you reach for just one more…and then another.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Thai Spring Rolls (Poh Pia Tod)

Crispy on the outside, juicy and flavorful inside
Perfect balance of savory, sweet, and tangy flavors
A guaranteed crowd-pleaser at parties or family meals
Fun to make with friends or family as a cooking activity
Easy to make ahead and fry just before serving

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

Filling Ingredients

(yield: about 7-9 rolls)

[] 1/2 tbsp “sam kler” mixture (3 coriander roots, 5g garlic, ¼ tsp white pepper corn pounded together)
[] vegetable oil
[] |25g dried shiitake mushrooms |(soak 20-30 min, squeeze dry, thinly slice)
[] 125g ground pork
[] |25g carrot |(julienned)
[] |75g cabbage |(finely shredded)
[] |50g dried glass noodles |(soak 7-10 min, cut in 2 inches length)
[] 2 1/2 tbsp oyster sauce
[] 2 1/2 tbsp light soy sauce
[] 3 tbsp seasoning sauce
[] 1/2 tbsp sugar
[] spring roll wrappers (7–9 sheets)

Spring Roll Wrappers & Sticky Paste (Flour Glue for Wrapping)

[] 150ml water
[] 1 tbsp tapioca flour
[] 9 spring roll wrappers

Sweet Chili Dipping Sauce

[] 250 ml water
[] 150g white vinegar
[] 250g sugar
[] 1 tbsp salt
[] |40g red spur chili |(pounded)
[] |30g garlic |(pounded)
[] 20g crushed peanuts

[{

Equipment

[] Wok or large frying pan – for stir-frying the filling frying the spring rolls
[] Wire rack – for draining excess oil after frying
[] Tongs – for turning rolls while frying
[] Small saucepan – to make the sweet chili dipping sauce
[] Thermometer (optional) – to monitor oil temperature (160–170°C)

}]

Ingredient Highlight: Glass Noodles (วุ้นเส้น)

Why Glass Noodles Matter in Spring Rolls

Glass noodles, or woon sen (วุ้นเส้น), bring that signature chewy, springy texture that makes Thai spring rolls so satisfying. Made from mung bean starch, these noodles turn clear and glossy when soaked, absorbing all the savory flavors from pork, vegetables, and seasoning around them.

In poh pia tod, they act as both texture and structure, binding the filling together while keeping it light and bouncy inside the crispy wrapper. Without them, the filling can feel heavy or fall apart easily during frying.

You'll also find glass noodles in many other Thai dishes, such as yum woon sen (ยำวุ้นเส้น, spicy glass noodle salad), gaeng jued woon sen (แกงจืดวุ้นเส้น, clear soup with glass noodles), and woon sen pad kai (วุ้นเส้นผัดไข่, stir-fried glass noodles with egg). Their versatility makes them a staple in Thai home kitchens.

Nutritional & Health Benefits

Naturally gluten-free and low in fat.
Light and easy to digest, making it a great noodle alternative.
A good source of complex carbohydrates for steady energy.
Absorbs flavors well without adding heaviness to a dish.

Tips Before You Start Making Thai Spring Rolls (Poh Pia Tod)

Filling Tips

Let the filling cool completely before wrapping. Warm filling releases steam that softens the wrappers and makes them hard to seal.
Avoid overfilling: 2 tablespoons is the sweet spot. Too much filling can cause the rolls to tear or burst while frying.
Drain excess liquid. The filling should be dry to prevent soggy wrappers or oil splatter.
Cut glass noodles short after soaking. Long strands can make wrapping messy.

Wrapping Tips

Keep wrappers covered with a damp cloth while working to prevent drying and cracking.
Wrap tightly but gently: firm enough to avoid air pockets, but not so tight that the wrapper tears.
Use a spoon or chopsticks to shape the filling into a neat log before wrapping. This makes rolling easier and creates a more uniform shape.
Seal firmly with flour glue to prevent the rolls from unwrapping during frying.

Frying Tips

Maintain oil at 160–170°C. Too hot and the outside burns before the inside cooks; too cool and the rolls absorb oil and become greasy.
Test with one spring roll first to check proper sealing and color before frying the entire batch.
Fry in batches to keep oil temperature steady and ensure even cooking.
Drain fried spring rolls well on paper towels or a wire rack to to keep them crisp and remove excess oil.

Thai Spring Rolls (Poh Pia Tod - ปอเปี๊ยะทอด)

Thai spring rolls (poh pia tod, ปอเปี๊ยะทอด) are filled with glass noodles, minced pork, cabbage, and mushrooms, then fried until golden and crisp. Served with sweet chili sauce, they’re a classic Thai snack that’s easy to love and even easier to share.

Servings : 4

Spice Level : Not spicy

Skill Level : Intermediate

Prep : 30 min

Cook : 10 min

Total : 40 min

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Filling Ingredients

(yield: about 7-9 rolls)

[] 1/2 tbsp “sam kler” mixture (3 coriander roots, 5g garlic, ¼ tsp white pepper corn pounded together)
[] vegetable oil
[] |25g dried shiitake mushrooms |(soak 20-30 min, squeeze dry, thinly slice)
[] 125g ground pork
[] |25g carrot |(julienned)
[] |75g cabbage |(finely shredded)
[] |50g dried glass noodles |(soak 7-10 min, cut in 2 inches length)
[] 2 1/2 tbsp oyster sauce
[] 2 1/2 tbsp light soy sauce
[] 3 tbsp seasoning sauce
[] 1/2 tbsp sugar
[] spring roll wrappers (7–9 sheets)

Spring Roll Wrappers & Sticky Paste (Flour Glue for Wrapping)

[] 150ml water
[] 1 tbsp tapioca flour
[] 9 spring roll wrappers

Sweet Chili Dipping Sauce

[] 250 ml water
[] 150g white vinegar
[] 250g sugar
[] 1 tbsp salt
[] |40g red spur chili |(pounded)
[] |30g garlic |(pounded)
[] 20g crushed peanuts

[{

Equipment

[] Wok or large frying pan – for stir-frying the filling frying the spring rolls
[] Wire rack – for draining excess oil after frying
[] Tongs – for turning rolls while frying
[] Small saucepan – to make the sweet chili dipping sauce
[] Thermometer (optional) – to monitor oil temperature (160–170°C)

}]

1. Make the filling

[] Make "sam kler" mixture by pounding coriander roots, garlic and white peppercorns together til coarse.
[] Heat a bit of oil in a pan over medium heat.
[] Add sliced shiitake mushrooms and stir-fry until fragrant.
[] Add ground pork and “sam kler” mixture. Stir-fry until nearly cooked.
[] Add carrots and cabbage. Toss well.
[] Add soaked glass noodles and stir to combine evenly.
[] Season with oyster sauce, light soy sauce, seasoning sauce, and sugar.
[] Stir-fry until well combined and slightly dry (to avoid soggy rolls).
[] Remove from heat and let the filling cool completely before wrapping.

2. Wrap the rolls

[] Boil water and flour together in a small pot until thickened. This is your edible glue to seal the rolls.
[] Lay one wrapper diagonally (like a diamond) on a clean surface.
[] Spoon about 2 tbsp of filling just below the center.
[] Fold the bottom corner up tightly over the filling.
[] Fold in the left and right corners to form an envelope shape.
[] Roll upward tightly toward the top corner.
[] Dab the top corner with flour glue to seal.
[] Repeat with remaining wrappers and filling.

3. Make dipping sauce

[] In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil.
[] Turn off heat. Stir in pounded chili and garlic.
[] Add crushed peanuts.

4. Fry the rolls

[] Heat neutral oil to 160–170°C (medium-high).
[] Gently place the rolls in batches and fry until golden brown and crispy.
[] Drain fried spring rolls on paper towels to keep them crisp and remove excess oil.

5. Serve

[] Arrange on a serving plate.
[] Serve hot with sweet chili dipping sauce.
[] Add fresh herbs, greens, and pickled vegetables of your choice for balance and freshness.

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FAQs for Thai Spring Rolls (Poh Pia Tod - ปอเปี๊ยะทอด)

Can I make the filling for Thai spring rolls (poh pia tod) ahead of time?

Yes. You can prepare the filling up to one day in advance. Let it cool completely, then store it in an airtight container in the fridge. Bring it to room temperature before wrapping to prevent the wrappers from becoming soggy.

How do I prevent the rolls from bursting while frying?

Make sure the filling is dry and cool before wrapping, and seal the edges tightly with flour glue. Fry at medium heat (160–170°C). Do note, if it’s too hot, the wrapper will blister before the inside cooks evenly.

Can I bake or air-fry Thai spring rolls instead of deep-frying?

Yes. For a lighter version, brush or spray the rolls with oil and bake at 200°C (400°F) for 12–15 minutes, flipping halfway through. In an air fryer, cook at 180°C (350°F) for about 8–10 minutes until golden and crisp.

How do I store and reheat leftover Thai spring rolls?

Let them cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer until hot and crisp again. Avoid microwaving, as it makes the wrappers soggy.

How do I make Thai spring rolls (poh pia tod) vegetarian?

Replace pork with extra vegetables, tofu, or glass noodles. You can also add finely chopped mushrooms or cabbage for more texture and umami flavor.