Thai Recipe

Spring Rolls or Poh-pia.

If you’re at a Thai party of almost any kind, you’re bound to come across spring rolls. Even if their origin isn’t Thai, they’re ubiquitous here, and have become one of the nation’s best-loved dishes.

Spring rolls date back well over 1,000 years, when Chinese people would make thin cakes that were filled with all kinds of vegetables; they were traditionally made on the first day of spring, in order to welcome in the season. Garlic was soon added, along with onions, and there were many recipes that called for lots of spice. Later these spring cakes were associated with warding off evil spirits and disasters

, and they evolved into the rolled form that we know today. There are many variations today, and you’ll find spring rolls in some form or other across South East Asia.

For today’s dish, we’re focussing on a vegetarian take, but it’s easy enough to add different ingredients. The recipe that follows will make about 40 mini spring rolls – enough for your next party in all probability. You’ll need just over an hour to make them. This is one of the easiest of all recipes for spring rolls, but can be endlessly varied. It’s not strictly necessary to accompany with dipping sauce, but it’s easy to buy at any Thai supermarket or, if you’re outside Thailand, an Asian supermarket.

First of all, soak the vermicelli in boiling water for a few minutes, then drain and cut into short lengths. Set aside.

Mix the other ingredients together in a bowl. Then add the vermicelli and carefully fold in until well mixed.

Get your wrappers ready and make sure you have ample space; you’re about to make 40. Work with just one wrapper at a time. If you’ve never made spring rolls before, the first few may be a bit tricky, and you should be prepared for some wonky-looking results. But persevere, and by the time you’ve done half, the rolls should be looking a lot more professional.

For each wrapper, start by placing a tablespoon of the mix in one corner. Brush the edges of the wrapper with a little water and then roll up from the corner. Tuck in the edges, making a small cylinder. The shape of the rolls gives away their identity and guests will make a beeline for them, rather than asking you what’s in them, so however tempting it might be to go for artistic-looking parcels, avoid doing so. Once you have reached 40, or have run out of ingredients, it’s time to get frying.

Use a wok, or if you don’t have one, a heavy saucepan. Fill it a third full with oil. Heat it until a cube of bread browns in 15 seconds. Once the temperature is correct, then fry the rolls in batches until they’re golden brown. This usually takes between two and three minutes only. It’s best to stand over them and watch carefully.

When ready, remove and drain on paper towels. This also allows them to cool; they will remain hot for some time and if you serve immediately your guests may complain of the heat.

Once the spring rolls are cool enough, immediately place on a large plate and serve. Make sure there are napkins to hand. Spring rolls go well with other well-known starters such as Tod Man Pla (spicy fish cakes) or chicken satay.

Dimitri Waring