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Spring Rolls (Por Peea Tod)

Courtesey of Baipai Thai Cooking School, Bangkok

Spring Rolls - Por Peea Tod -  Courtesey of Baipai Thai Cooking School, Bangkok

Our review of The Baipai Thai Cookery School

Ingredients (Makes 5 rolls)

1 Coriander root, chopped
1 Clove of garlic
10 White peppercorns
20 grams Soaked vermicelli
30 grams Minced Pork
20 grams Chopped mushroom
20 grams Shredded cabbage
20 grams Shredded carrot
1 tspn Seasoning Soy Sauce
1 tspn Soy Sauce
1 tspn Sugar
2 tblspns Water or Broth
1 tblspn Vegetable oil
5 Spring Roll Sheets
1 Egg yolk (for sealing)

Dipping sauce (Sufficient for 20 Spring Rolls):

60ml Water
60ml Vinegar
6 tblspns Sugar
1 tspn Salt
1 Red Jalapeno pounded into paste form
10 grams Shredded white radish

Method – Spring Rolls:


1. Pound coriander root, garlic and peppercorns together until well pasted to become a ‘herb mixture’.

2. Heat oil in a wok on a medium heat until thin smoke is produced.

3. Put herb mixture in and stir fry until the pork is cooked.

4. Add shredded cabbage, carrot and mushroom. Stir well then add vermicelli, water and flavour with the seasoning soy sauce, soy sauce and sugar.

5. Stir fry the mixture until cooked. Note that it should appear dry. Set aside to cool down.


1. Place spring roll sheet on a flat surface and put about 1 tablespoon of filling onto the sheet.

2. Fold the near end of the sheet over the filling and pull back a bit to tighten.

3. Fold both side ends over, roll all the way to the opposite end and seal the roll with egg yolk, set aside.

4. Deep fry spring rolls on medium heat, placing them gently into the fat to avoid splashing.

5. Turn rolls constantly until golden brown, then drain and strain well. Serve on a plate with dipping sauce.

Method – Dipping Sauce:

1. Put water, vinegar, sugar, salt, chilli paste and shredded white radish into a saucepan.

2. Place on stove and turn on low heat.

3. Boil and let simmer until the sauce is thickened.

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