Popia Tort (Deep-Fried Spring Rolls)

On the menu for this week's Saturday Night Thai was spring rolls for lunch from David Thompson's book. We hit a winner here. Once we figured out the correct way to roll the skins it really wasn't too hard. The diagram on the back of the package saved the day.

The rolls were stuffed with shiitake mushrooms, dried glass bean thread noodles (these are really delicious), shrimp, bean sprouts, green onions, and various other sauces. We dipped them in a plum dipping sauce also in the recipe. They fried up nice and golden and crisp and were to be garnished with Chinese lettuce (still haven't found), cucumber, and Thai basil (the closest I've come to finding this is a little sign at the Ardmore Farmers' Market that says they have it, but they don't). The recipe also suggests that you could use minced pork instead of shrimp. That would probably be tasty as well.

The recipe is pretty long and involved even though it's not that difficult, but if you want it, let me know!!

Popia Tort (Deep-Fried Spring Rolls)