Entrée: Thailand – ปอเปี๊ยะสด ▶ Po Pia Sod (Thai Fresh Spring Rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 7 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Rice paper wrappers
4 oz (115 g) rice vermicelli noodles
Lettuce leaves, torn into pieces
1 cup (130 g) shredded carrots
1 cup (120 g) cucumber, julienned
1 / 4 cup (10 g) fresh mint leaves
1 / 4 cup (10 g) fresh cilantro leaves
8 oz (225 g) cooked shrimp or tofu, sliced

Show original ingredient measurements

Rice paper wrappers
4 oz / 115 g rice vermicelli noodles
Lettuce leaves, torn into pieces
1 cup (130 g) shredded carrots
1 cup (120 g) cucumber, julienned
1 / 4 cup (10 g) fresh mint leaves
1 / 4 cup (10 g) fresh cilantro leaves
8 oz / 225 g cooked shrimp or tofu, sliced

Instructions

1. **Prepare the Vermicelli**: Soak the rice vermicelli noodles in hot water for about 5-7 minutes until tender. Drain and set aside.
2. **Assemble the Rolls**: Dip a rice paper wrapper in warm water for about 5 seconds until it's soft and pliable. Lay it flat on a clean countertop or a damp kitchen towel. In the center of the wrapper, place a layer of lettuce, a small amount of noodles, some shredded carrots, cucumber, mint, cilantro, and a few pieces of shrimp or tofu. Fold the sides in and then roll it tightly from the bottom up. Repeat with the remaining wrappers and ingredients.