Crispy Spring Rolls Recipe เปาะเปี๊ยะทอด – Hot Thai Kitchen



A super popular appetizer in restaurants is now ready to be made in your kitchen! This crispy, peppery version is a crowd-friendly finger food that really isn’t hard to make at all. Enjoy!

For dipping sauce: http://youtu.be/iTcuXlRHndU (@ 7:11)

For written recipe: http://hot-thai-kitchen.com

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

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To donate: http://hot-thai-kitchen.com/support-htk/

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com



29 Comments

  1. iJuuvvy says:

    My old co worker introduced me to Thai food and she made me these rolls!! She's now many many miles away from me and these are perfection!!!!! Exactly how she makes them I'm now in love with your channel!! I just love your Chili Sauce and Sriracha (We Mexicans also lovve the spice) Thank you Thank you!!! I'm now satisfied! lol

  2. Mariam Javed says:

    Thank you so much for sharing!

    I have 2 questions:
    1) if I'm making the veggie ones, do I still have to add the garlic?
    2) how many spring rolls can be made using this filling?

    Thank you once again!

    I can't wait to try them!!

  3. Rosin Gruber says:

    Amazing Videos Thank u ❤️

  4. Yvonne says:

    i love making it just to eat the filling!

  5. Cheryl Fray says:

    WE could a batch, make them and freeze them….and yes we both eat the filling before prepping. 🙂 Yummy receipt…Your video is excellent, simple to follow.

  6. cybertommy75 says:

    Thank you for a very nice video. The Thai spring rolls are so much better then the chinese ones.
    Continue the good work!

  7. Anjani Gupta says:

    You are very bored,,less work & talk much

  8. Kevin Garbe says:

    Thank for the recipe..they were excellent! And thank you for clearing up for me why Thai recopies often call for cilantro stem rather than the leaf…blended home made sriracha with orange marmalade for sauce amazing too…Thanks

  9. Gary Yong says:

    Wow I am impressed. Excellent video with super clear instructions. Love it!

  10. Pretty girl with a pretty outstanding personality,love your videos…also good camera man!!

  11. Silly Bones says:

    what kind of knife is that??

  12. Ella Green says:

    OHH! EMM!! GEEEEEEEEEEEEEEEEE!! I am only 01:43 into your recipe and I LOVE YOU! So telling all my friends and of course I subscribed and am looking forward to many more! YEY! More more more of your amazing recipes! YOU ARE AMAZING!!!! ♥♥♥♥♥

  13. jean massey says:

    Asian food novice here. Is the difference in spring rolls and egg rolls the type of wrapper used? Most spring rolls I have seen are translucent and not fried.

  14. What's the name of your portable cooker please?

  15. Pamelyn Teh says:

    So glad I found you!!! Hugs. Thanks for good quality and great advice. Sticking close to you and checking all of your vids. Hugs!!!

  16. Naufal Azzam says:

    hi.. what alternate can i add instead of shitake mushroom? …thank you

  17. CallMeKou says:

    Hello Pailin! Can I use your "ho fun" recipe as rice paper for these rolls?

  18. you are really fun

  19. Maria Marino says:

    easy & delicious. ..enjoying your recipes, , Thank you !

  20. you r very sweet

  21. DAWN WELLS says:

    You asked about wrappers, so they wont stick, don't buy the frozen wrappers. I buy the fresh in the vegetable department in grocery stores.

  22. Can I do it without any of the mushrooms?

  23. rani says:

    hi.. what veg can i add instead of meat/ pork? bcoz i wont eat meat so.. plz reply me.. thank you

  24. Where do you get the wok and burner? I am enjoying your videos GREAT

  25. LovelyRosy says:

    that spring roll wrapper is about the worst one you can get. there is actually an better thicker tastier spring roll wrapper that comes in 40 sheets per pack you can get. I forgot the name but I swear never to use any other wrapper ever again. plus you'll never have to worry about getting holes or rip.

  26. Thanks for this video im going to try this…

  27. Anh Hoang-Le says:

    Hi Pailin, I am looking for the rice papers that are made from Thai Land, NOT from Vietnam. I used to get its brand name having 3 elephants pics (product of Thailand) , but I could not find it selling anymore. I live in Northern CA. Do you have any idea which manufacturer or company in Thai land still produce the rice papers and export them to US? Thank you so much.

  28. And here's another recipe I will definitely try in the coming days when I have a little more time to cook. Thanks for this video.

  29. +Pailin's Kitchen I made 25 of these and froze them. I fried three yesterday, and while the outside was golden, the inside was still cold. What is best way to ensure that the inside is warm w/o over-frying the wrappers?

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