Thai · appetizer

Thai Spring Rolls (Por Pia Tod)

Name: Thai Spring Rolls (Por Pia Tod)
Prep time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 12 spring roll wrappers; 2 oz glass noodles, soaked; 2 cups cabbage, shredded; 2 medium carrots, julienned; 4 oz mushrooms, diced; 3 cloves garlic, minced; 8 oz pork mince; 2 tbsp oyster sauce; 1 tbsp fish sauce; 1/4 tsp black pepper; oil for frying; sweet chili sauce for dipping

Thai Spring Rolls (Por Pia Tod) reads umami 7.2, funk & ferment 5.9 and salinity 5.7 on Palate's 0–10 flavor X-ray — a Thai appetizer, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.8 / 10
Sweet & Fruity — 4.2 / 10
Sour & Bright — 2.8 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 4.7 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.2 · Funk & Ferment 5.9 · Salinity 5.7 · Marine & Briny 4.7 · Richness 4.5 · Sweetness 3.7 · Allium 3.6 · Earthy 3.2 · Sourness 2.5 · Warm Spice 1.7 · Fruity 1.5 · Heat 1.4 · Bitterness 1.3 · Herbaceous 1.2 · Citrus 0.9 · Nutty 0.8

What's in it (12)

12 spring roll wrappers
2 oz glass noodles, soaked
2 cups cabbage, shredded
2 medium carrots, julienned
4 oz mushrooms, diced
3 cloves garlic, minced
8 oz pork mince
2 tbsp oyster sauce
1 tbsp fish sauce
1/4 tsp black pepper
oil for frying
sweet chili sauce for dipping

Time & effort: about 40 min (25 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 203.2 kcal, 7.7 g protein, 3.1 g fat, 35.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Stir-fry pork with garlic, cabbage, carrot, mushrooms, and soaked glass noodles, seasoning with oyster and fish sauce.
Cool the filling, then wrap tightly in spring roll skins sealing the edge with flour-water paste.
Deep-fry until golden and crispy, and serve with sweet chili dipping sauce.

Dishes with a similar flavor shape

Cha Gio (Fried Spring Rolls) — Vietnamese
Herring Under a Fur Coat (Шуба) — Russian
Chupe de Camarones — Peruvian
Vietnamese Caramelized Salmon and Rice Bowls — Vietnamese
Vietnamese Style Shu Mai — Vietnamese

Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.