Thai fresh spring rolls, or Poh Pia Sod, are filled with Chinese sausage, Moo Yor, tofu, egg, bean sprouts, and crisp vegetables. Serve them with a sweet and savory tamarind sauce for a delicious Thai-Chinese appetizer.
When I'm in Thailand, I usually order Poh Pia Sod at sit-down restaurants in Bangkok as an appetizer. I think of it more as a restaurant dish than street food or an everyday family meal.
For a crispy Thai version, try Poh Pia Tod (Thai Fried Spring Rolls). For a perfect dipping sauce, try this hoisin peanut spring roll sauce or Thai satay sauce.
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Poh Pia Sod vs. Vietnamese Fresh Spring Rolls
Poh Pia Sod is a Thai-Chinese style of fresh spring roll. Sod (สด) means fresh, while the fried version, Poh Pia Tod, is crisp and golden. This style of fresh spring roll is influenced by Thailand's Chinese culinary influence.
The Vietnamese spring rolls on my site use translucent dry rice paper. This Poh Pia Sod has a soft fresh wrapper with heartier fillings like Moo Yor, Chinese sausage, tofu, egg, and bean sprouts, plus a sweet-savory sauce. I've seen some versions with ground meat, but I prefer mine with the more umami Moo Yor.
Although both are fresh spring rolls, they're quite different.
Ingredients
There are two parts to this recipe, the filling and the sauce. Most of the ingredients can be found at a well-stocked Asian grocery store. Here are a few that are helpful to know before you start.
- Spring roll wrappers: Use soft fresh spring roll wrappers for this recipe, not the dried translucent rice paper used for Vietnamese fresh spring rolls. Look for them in the refrigerated or frozen section of an Asian market. (See image notes below).
- Moo Yor (หมูยอ): A seasoned pork sausage with a smooth, springy texture. The one I use is a Vietnamese-style pork sausage, similar to chả lụa or giò lụa, and is commonly sold at Asian markets. This style of pork sausage is also used in Thai cooking. I buy mine already prepared and slice it into thin strips for the spring rolls. See picture below for reference.
- Chinese sausage: Known as Kun Chiang (กุนเชียง) in Thai. It's slightly sweet and savory and adds a lot of flavor to the filling. Also found at the Asian market in a non-refrigerated section. See picture below for reference.
- Firm tofu: Firm tofu holds its shape well once sliced and briefly cooked.
The Sauce
The sauce is an important part of Poh Pia Sod. It's sweet, savory, tangy, and lightly spiced. It's traditionally served with the finished rolls, but I also like to spoon a little over the filling before wrapping for extra flavor.
- Tamarind sauce: Adds tanginess and balances the sweetness of the sugar and dark soy sauce. Learn more in my guide to tamarind in Thai cooking.
- Chinese five-spice powder: Just a little gives the sauce its warm, aromatic flavor.
- Sweet dark soy sauce: Look for sweetened dark or black soy sauce. It's thicker and sweeter than regular soy sauce and gives the Poh Pia Sod sauce its deep color and richness. Learn more about the different Thai soy sauces here.
- Soy sauce: Regular soy sauce adds saltiness and savory flavor.
- Fish sauce: Adds another layer of salty, savory flavor to the sauce.
- Palm sugar: I use palm sugar here, but regular sugar can also be used if that's what you have.
Ingredient note: You'll find the exact amounts in the recipe card below.
Spring Roll Wrappers
I use soft wheat-based lumpia wrappers for my Poh Pia Sod. They look a little like thin tortillas, but they're softer and more delicate. You can usually find them in the refrigerated or frozen section at Asian markets.
Once you open the package, keep the wrappers under a damp paper towel while you're working so they don't dry out.
If you have any left over, wrap them up tightly and pop them back in the freezer for next time.
Instructions
- Make the Poh Pia Sod sauce. Combine all the sauce ingredients in a small saucepan. Cook over low to medium heat, stirring until the sugar dissolves and the sauce is smooth and well combined. Remove from the heat and let cool.
- Make the egg. Beat the eggs and pour a thin layer into a nonstick skillet over medium heat. Cook until set, transfer to a cutting board, and let cool while you prepare the remaining fillings. Once the egg has cooled, slice it into thin ribbons.
- Prepare the fillings. Slice the Moo Yor, Chinese sausage, firm tofu, cucumber, and carrot into thin strips, about 3 inches long. Moo Yor and Chinese sausage: I buy both already cooked and tightly packaged at the Asian market. Moo Yor is often sold frozen, so thaw it completely before slicing. Always check the package instructions for your specific brand.
- Blanch and drain well. Briefly blanch the bean sprouts until just tender but still crisp, then transfer it to an ice bath for a few seconds. Briefly blanch the tofu. Drain well and set aside.
- Fill and roll. Lay a fresh spring roll wrapper flat. Wet the edges with a little water then add the Moo Yor, Chinese sausage, tofu, egg ribbons, bean sprouts, cucumber, carrot and cilantro.
- Add a little sauce: Spoon a little sauce over the filling, add sliced chilies if you like a little heat or skip entirely. Don't overfill the wrapper or it may tear. Arrange a few cilantro leaves near the open end so they show through when the roll is finished.
- Wrap and repeat. Repeat with the rest of the wrappers and filling. Top with fried garlic or crispy fried shallots. Drizzle the sauce over the rolls. Add sliced chilies or peppers if you like a little more heat.
How to Serve
Serve Poh Pia Sod with extra sauce for spooning over the rolls. I also like to put fried garlic or shallots and sliced chilies on the side so everyone can add their own.
These fresh spring rolls are loosely wrapped with the ends left open, so they can be a little messy to eat by hand. Serve them whole or slice them into halves or thirds for easier eating.
Suwanee's Kitchen Tips
- Keep the bean sprouts crisp. Blanch them briefly rather than cooking them until soft.
- Drain the tofu and bean sprouts well. Extra water can make the spring roll wrappers soggy.
- Make extra sauce if you're a sauce person. I like a little inside the rolls with more spooned over the top for serving.
- Add some heat. Sliced jalapeños or Thai chilies balance the sweeter sauce nicely.
- For make-ahead prep: Prepare the fillings and sauce ahead and refrigerate them separately. I prefer assembling the rolls shortly before serving so the wrappers stay soft and fresh.
More Thai Appetizers
FAQ
Some versions of Poh Pia Sod use seasoned ground pork instead of Moo Yor. If you'd like to use ground pork, cook it thoroughly and season it with a little of the Poh Pia Sod sauce from this recipe. Let it cool before adding it to the rolls. You can also simply leave the Moo Yor out.
Poh Pia Sod (Thai Fresh Spring Rolls Recipe)
- Total Time: 50 minutes
- Yield: 8-10 spring rolls 1x
- Diet: Dairy-Free
Description
Thai fresh spring rolls, or Poh Pia Sod, are filled with Chinese sausage, Moo Yor, tofu, egg, bean sprouts, and crisp vegetables. Serve them with a sweet and savory tamarind sauce for a delicious Thai-Chinese appetizer.
Ingredients
Poh Pia Sod Filling
- 8–10 fresh spring roll wrappers, plus extra as needed
- 6–7 ounces Moo Yor (Vietnamese-style pork sausage), cut into thin 3-inch strips
- 3 Chinese sausages, cut into thin 3-inch strips
- 6–7 ounces firm tofu, cut into thin 3-inch strips
- 1 cup bean sprouts
- 1 carrot, cut into thin 3-inch strips
- ⅓ English cucumber, cut into thin 3-inch strips
- Cilantro, as needed
- 2–3 fresh chilies, thinly sliced (Thai chilies, jalapeños, or serranos)
- 2 large eggs
- 1 tablespoon oil
Poh Pia Sod Sauce
- 2 teaspoons Chinese five-spice powder
- 3 tablespoons sweet dark soy sauce
- 2 tablespoons soy sauce
- ½ tablespoon fish sauce
- 2½ tablespoons tamarind paste
- 2 tablespoons sugar (palm, brown, or white)
- ¼ cup water
Instructions
- Make the Poh Pia Sod sauce. Combine all the sauce ingredients in a small saucepan. Cook over low to medium heat, stirring until the sugar dissolves and the sauce is smooth and well combined. Remove from the heat and let cool.
- Make the egg ribbons. Make the egg. Beat the eggs and pour a thin layer into a nonstick skillet over medium heat. Cook until set, transfer to a cutting board, and let cool while you prepare the remaining fillings. Once the egg has cooled, slice it into thin ribbons.
- Prepare the fillings. Slice the Moo Yor, Chinese sausage, firm tofu, cucumber, and carrot into thin strips, about 3 inches long.
- Blanch and drain well. Briefly blanch the bean sprouts until just tender but still crisp, then transfer it to an ice bath for a few seconds. Briefly blanch the tofu. Drain well and set aside.
- Fill and roll. Lay a fresh spring roll wrapper flat. Wet the edges with a little water than add the Moo Yor, Chinese sausage, tofu, egg ribbons, bean sprouts, cucumber, carrot and cilantro.
- Add a little sauce: Spoon a little sauce over the filling, add sliced chilies if you like a little heat or skip entirely. Don't overfill the wrapper or it may tear. Arrange a few cilantro leaves near the open end so they show through when the roll is finished.
- Wrap and repeat. Repeat with the rest of the wrappers and filling. Top with fried garlic or crispy fried shallots. Drizzle the sauce over the rolls. Add sliced chilies or peppers if you like a little more heat.
Notes
- Keep the bean sprouts crisp. Blanch them briefly rather than cooking them until soft.
- Drain the tofu and bean sprouts well. Extra water can make the spring roll wrappers soggy
- Make extra sauce if you're a sauce person. I like a little inside the rolls with more spooned over the top for serving
- Add some heat. Sliced jalapeños or Thai chilies balance the sweeter sauce nicely.
- For make-ahead prep: Prepare the fillings and sauce ahead and refrigerate them separately. I prefer assembling the rolls shortly before serving so the wrappers stay soft and fresh.
- Prep Time: 30
- Cook Time: 20
- Category: Appetizer
- Method: stove stop
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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