Poh Pia Thot

Crispy deep-fried Thai spring rolls stuffed with glass noodles, carrots, and pork, dipped in sweet chili sauce.

Ingredients

• 700g firm tofu
• 1 cup jasmine rice
• 2 tsp sliced lemongrass
• 1 1/2 tsp palm sugar
• 2 tbsp coconut oil
• 200g Thai eggplant
• a handful of fresh Thai basil, chopped
• roasted peanuts, for serving
• 1 cup water
• 1 tsp dried shrimp

Instructions

1. 1

   Prepare the roti dough base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, Thai bird's eye chilies, minced garlic, and white pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the roti dough until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the roti dough with the filling, a spoonful of fish sauce, and a scattering of mint.

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