The other day I invited my friends over for dinner, they’re from the UK and Germany. I was thinking about cooking something very easy and everyone enjoys it because my husband doesn’t like pork and I want to take a break from chicken.
Then I thought of my other friend who recommended this recipe – Thai Spring Rolls but with cheese a while ago and said that her kids loved it! So I cooked the food and it was really nice. Another friend asked if I could share the recipe, so here I am in the kitchen again!
Thai Spring Rolls with Cheese – ปอเปี๊ยะทอด
As you can already see, It is spring roll. My version is a little different since I am going to add cheese today. For the original deep-fried spring rolls in Thailand, we don’t add cheese. We normally have mixed vegetables, vermicelli noodles, and some cooked meat or shrimp in it.
Just so you know this is not the original style, but it is the version I made it easy. I think fried spring rolls are already tasty with just pepper and salt as long as you have sweet chili dipping sauce.
I am sure you already have seen many other spring rolls recipes and know how easy it is to make one! But, if you are a beginner or first time cooking this recipe, here are some tricks when you make spring rolls.
Prepare Ingredients for Thai Cheese Spring Rolls
- 1 Spring Roll Pastry
- 300g sliced Cabbage
- 1 handful black Mushrooms (optional)
- 1/3 cup cut carrot
- Mozzarella or Provolone Cheese (as much as you want)
- Curry powder
- Stock powder
- Cooking Oil
- Sweet Chili Sauce – Mae Pranom
How To Make Thai Cheese Spring Rolls
1. Rinse the vegetables and make sure your vegetables are dried or you will get the hot oil splashing all over the place when the pastry sheet breaks.
2. Also wet vegetables will make the pastry sheet break easily. Make sure they are dry.
3. Don’t flavor the vegetable and soak the big amount in a mixing bowl before wrapping. Salt from seasoning powder will dehydrate the vegetables. Water will make the sheet too wet to wrap and again hot oil and water explosion.
4. Make sure the left and right sides of the spring roll are wrapped well. If you’re a beginner, I recommend using the big-size pastry sheet. If you still don’t know how to wrap the sheet, fold it in the way you are comfortable with as long as the filling doesn’t stick out, I will give you 5 stars out of 5. 🙂
Actually, you can put any kind of vegetables in it. I sometimes add cooked potatoes, cooked meat, curry powder, and sliced onion. Just whatever you feel happy with, really. I will be more creative next time. 😛
The stock powder without MSG is available in Thailand. I don’t know about your country. 🙂 If you live in Thailand, Tesco Lotus has Knorr and Fa Thai. I bet it will also be tasty with just some salt and pepper if you can’t find stock powder.
More About Thai Cheese Spring Rolls
The cheese filling often consists of a combination of minced pork or shrimp, shredded vegetables like cabbage, carrots, and bean sprouts, along with clear noodles (glass noodles) that are seasoned with soy sauce, pepper, and sometimes garlic. This mixture is then wrapped tightly in rice paper or spring roll wrappers, creating slender rolls ready for frying.
Once assembled, the rolls are deep-fried until they achieve a crispy, golden-brown exterior like we show you in the photos. The result is a crunchy, savory appetizer that’s often served with a sweet and tangy dipping sauce made from ingredients like vinegar, sugar, chili, and sometimes peanuts.
It’s essential to have this dipping sauce as it adds another level to it that makes it super delicious!
Poh Pia Tod is loved for its contrasting textures—the crispiness of the fried outer layer complements the tender and flavorful filling. Also, the relatively mild insides are complimented by the tangy sauce! They’re not only delicious but also versatile, as variations in fillings can cater to different preferences, making them a favorite street food and party snack in Thailand.