Green Papaya Salad with Crispy Spring Rolls - A Bangkok Street Food Sensation
Traditional Isaan flavors meet modern Thai innovation
Som Tam Pao Thod represents the beautiful evolution of Thai street food, where traditional Isaan green papaya salad meets the crispy innovation of Bangkok vendors. This dish captures the essence of Thai cuisine's famous balance of flavors - sweet palm sugar, tangy lime, salty fish sauce, and fiery chilies - all brought together with the satisfying crunch of fresh papaya and addictive crispy spring roll pieces. Originally from Thailand's Northeast region, som tam has become a national treasure, and this modern variation adds an irresistible textural element that will have you coming back for more.
Nutritional Benefits
Ingredients & Equipment
Ingredients
Equipment Needed
- •Large mortar and pestle (clay or granite)
- •Sharp knife
- •Mandoline or julienne peeler
- •Deep fryer or heavy-bottomed pot
- •Fine mesh strainer
- •Paper towels
- •Large mixing bowl
- •Kitchen tongs
Instructions
Preparation
- 1
Prepare the green papaya by peeling, then shredding into thin matchsticks using a mandoline or julienne peeler. Place in a bowl of ice water for 10 minutes to maintain crispness.
⏱️ ~8 min💡 Tip: The papaya should be very firm - if it's soft, it's too ripe - 2
Cut the spring roll wrappers into 2cm wide strips, then stack 3-4 strips together and cut into 2cm thick slices. Separate the slices and set aside.
⏱️ ~5 min💡 Tip: Keep spring roll pastry covered with a damp cloth to prevent drying - 3
Roughly crush the roasted peanuts using a mortar and pestle or rolling pin. Set aside.
⏱️ ~2 min💡 Tip: Leave some texture - don't grind into powder
Cooking
- 4
Heat oil in a deep fryer or heavy pot to 180°C (350°F). Carefully add spring roll slices in small batches, frying for 1-2 minutes until golden and crispy.
⏱️ ~5 min🌡️ 180°C (350°F)💡 Tip: Don't overcrowd the oil - fry in batches for even cooking - 5
Remove crispy spring rolls with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while hot.
⏱️ ~2 min💡 Tip: They will continue to darken slightly after removal, so don't over-fry - 6
In a large mortar, pound garlic and chilies into a rough paste.
⏱️ ~2 min💡 Tip: Start with fewer chilies - you can always add more - 7
Add palm sugar and pound until dissolved. Add long beans and lightly bruise to release flavor while maintaining crunch.
⏱️ ~2 min💡 Tip: Don't over-pound the beans - they should remain crisp - 8
Add tomatoes and gently crush to release juices. Mix in fish sauce, lime juice, and tamarind paste.
⏱️ ~2 min💡 Tip: Taste and adjust the balance before adding papaya - 9
Drain the papaya and add to the mortar. Using a spoon and pestle, toss and pound lightly to combine everything while maintaining papaya texture.
⏱️ ~3 min💡 Tip: Use a lifting and dropping motion rather than just pounding - 10
Add half the crushed peanuts and mix through. Transfer to serving platter and top with remaining peanuts and crispy spring roll slices arranged attractively.
⏱️ ~2 min💡 Tip: Add spring rolls just before serving to maintain crispiness
Pro Tips
Balance is key - taste and adjust the dressing before adding papaya. The flavors should be bold and well-balanced between sweet, sour, salty, and spicy
For authentic texture, use a clay mortar and wooden pestle - the rough surface helps bruise ingredients properly
The papaya can be prepared up to 4 hours ahead and kept in ice water in the refrigerator
Recipe Variations
This Green Papaya Salad with Crispy Spring Rolls brings the vibrant street food culture of Thailand directly to your kitchen. The combination of traditional Isaan flavors with the modern Bangkok innovation of crispy elements creates a dish that's both authentic and exciting. Serve immediately for the best textural contrast, and don't forget to have extra napkins ready - this addictive salad tends to disappear quickly! The perfect balance of flavors and textures makes this an ideal starter for Thai dinner parties or a light, refreshing meal on its own.
Storage Instructions
Store undressed papaya and dressing separately in airtight containers in the refrigerator for up to 2 days. Store crispy spring rolls in an airtight container at room temperature for up to 3 days.
Reheating:
Re-crisp spring rolls in a 180°C (350°F) oven for 3-4 minutes. Do not microwave. Assemble salad just before serving.
