What can I substitute for Moo Yor?

Name: Poh Pia Sod (Thai Fresh Spring Rolls Recipe)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai
Ingredients: 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; 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

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)

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

Scale

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

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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. Beat the eggs and pour a thin layer into a nonstick skillet over medium-low heat. Cook until set, remove from the pan, and slice into thin ribbons.
Prepare the fillings. Slice the Moo Yor, Chinese sausage, firm tofu, cucumber, and carrot into thin strips, about 3 inches long.
Blanching 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 the heat or skip entirely. Don't overfill the wrapper or it may tear. Leave the top for some cilantro to show through for presentation. Wrap them firmly.
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: Boiling
Cuisine: Thai