Spring Rolls
ปอเปี๊ยะ
Thai Spring Rolls (Por Pia) are crispy deep-fried rolls stuffed with glass noodles, carrots, cabbage, and pork or tofu — a popular snack at street markets and as a starter in restaurants. Served with a sweet chilli dipping sauce.
Cultural Origin
Thai spring rolls (por pia) are a direct inheritance from Chinese chunjuan brought by Teochew and Hokkien immigrants, with both fresh (por pia sod) and fried (por pia tod) versions adapted to Thai tastes. The fried version uses wheat wrappers stuffed with glass noodles, cabbage, carrot and minced pork or shrimp, served with a sweet plum or chili dipping sauce. They are now standard appetiser fare in Thai restaurants worldwide and a staple of street-food carts.
Allergens & Sensitivities
Key Ingredients
- rice paper wrapper
- glass noodles
- carrot
- cabbage
- pork or tofu
Where to Try It
Night markets and street food stalls across Thailand — fresh (unfried) versions called 'por pia sod' are also popular.
Tips
- Ask for 'por pia sod' if you want the fresh, unfried version wrapped in lettuce — it's lighter and just as delicious.
- The sweet chilli sauce (nam jim) that comes alongside is also excellent with other fried street foods.