Poh Pia Pod - Baked Thai Spring Rolls - My Thai Platter

Spring rolls are universally loved by everyone either its chinese or Thai. There is not much difference in both, only bean sprouts and thin noodles are extra in Thai one. Otherwise cabbage, spring onions, carrot and other seasoning are same. You can fry this too but as a healthy option and better crunch I like to bake it and it comes out really nice. We had it with Hot soup and Yellow curry with tofu and vegetables and fried rice and everyone enjoyed it , especially my inlaws and got blessing and appreciation  too. So that was more satisfying  than anything.

Ingredients :

1 small head napa cabbage
1 carrot

1 yellow capsicum
1 Thai green chili
3 cloves of garlic
few inches of ginger
1 cup bean sprouts
2 tbsp. chopped Thai Basil

1 cup bean thread glass noodles
As per taste soya sauce, hot garlic sauce
2 tbsp. oil
16 spring rolls sheets


Method:

Chopped all vegetables match stick size.
Heat a wok. Add oil in it. Add ginger, chili and garlic and saute till you get nice aroma.
Add all chopped vegetables , noodles and seasoning.
Cook for 4-5 minutes only, you need crunch in vegetables so don't overcook it.
Defrost the wrappers while stuffing gets cold.
Once stuffing is cold, stuff it in wrapper.
Take one wrapper and put one tbsp. worth of stuffing in one corner.
Fold it and make envelope and seal it.

Preheat the oven while you are stuffing, so its get ready when you are done.
Spray oil in baking dish and put all the spring rolls there.
Baked it on 400 for 15 minutes , turning on both sides or until it's brown on both sides.
You can deep fry it too.
Take it out and enjoy it with hot chilli garlic sauce.

I had it with hot Beijing soup and Yellow curry and rice.

That was an awesome and very satisfying Thai Dinner at home.

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