street food
Poh Pia Tod
ปอเปี๊ยะทอด
Mild
Poh Pia Tod are deep-fried spring rolls — crispy cylinders stuffed with glass noodles, vegetables, and minced pork, served with a sweet chilli dipping sauce.
Cultural Origin
Poh Pia Tod is the Thai version of a fried Chinese spring roll, introduced by Teochew and Hokkien migrants and standardized in Bangkok shophouses through the 20th century. The thin wheat skin is wrapped around glass noodles, vegetables, and minced pork, then deep-fried and served with a sweet plum or sweet chili sauce.
Allergens & Sensitivities
wheatglutensoyegggarlic
Key Ingredients
- spring roll wrappers
- glass noodles
- minced pork
- carrot
- cabbage
Where to Try It
Ubiquitous at Thai street food stalls, night markets, and as a starter at every Thai restaurant.
Tips
- For the crispiest results, eat them within 5 minutes of frying — they soften quickly from steam.