Servings
Font
Back
0 from 3 votes

Thai Money Bags (Thung Thong Recipe)

Make the best Thai money bags with this thung thong recipe—crispy golden pouches that are easy to make and ideal as a snack or appetizer! This recipe yields about 25 money bags, using a tablespoon of filling for each.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 5 people
Calories: 144 kcal
Course: Appetizer
Cuisine: Thai

Ingredients

  • 2 cloves garlic
  • 2 coriander root
  • 1/2 teaspoon black peppercorns
  • 3.5 ounces Shrimp
  • 7 ounces ground pork
  • 1 teaspoon sesame oil
  • 1.5 tablespoon light soy sauce
  • 1/4 cup sweet corn
  • 1/4 cup carrots diced
  • 2 dried shiitake mushroom soak and then dice
  • spring roll wrappers see notes
  • oil for deep-frying
  • garlic chives see notes

Instructions

    Cup of Yum
  1. Use a mortar and pestle to crush garlic, coriander root, and black peppercorns.
  2. Prepare your shrimp by cleaning and deveining them. Once clean, use a food processor or a knife to finely chop the shrimp until it reaches a ground consistency.
  3. In a large mixing bowl, combine the ground pork and shrimp. Add the spice blend from Step 1, along with light soy sauce and sesame oil. Use your hands to knead the mixture thoroughly for about 4–5 minutes.
  4. Add diced vegetables like carrots, shiitake mushrooms, and sweet corn into the bowl. Gently mix.
  5. Fill a pot with water and bring it to a gentle simmer over medium heat. Blanch the garlic chives for about 20 seconds, just until they become soft and flexible.
  6. Now, we’ll shape the money bags. Place a spring roll wrapper on a flat surface. Spoon a tablespoon of the filling into the center. Carefully bring the edges of the wrapper together at the top, encasing the filling. Secure the top by tying it with a softened garlic chive. Repeat this process until all the filling is used.
  7. Heat oil in a deep fryer or a large, deep pan over medium-high heat. Once hot, fry the money bags in batches. Make sure they’re golden and crisp, which should take a few minutes. Flip them occasionally.
  8. Once fried, remove them from the oil using a slotted spoon. To remove excess oil, let them drain in a colander or on paper towels. Serve them hot alongside your favorite dipping sauce. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Spring roll wrappers - I used the 6-inch yellow TYJ spring roll pastry.
  • Garlic chives - These are for sealing your wrappers. Alternatives are green onions, a thin slice of spring roll pasty, and leek.

Nutrition Information

Calories 144kcal (7%) Carbohydrates 3g (1%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 61mg (20%) Sodium 353mg (15%) Potassium 235mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1088IU (22%) Vitamin C 2mg (2%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 144

% Daily Value*

Calories 144kcal 7%
Carbohydrates 3g 1%
Protein 12g 24%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 61mg 20%
Sodium 353mg 15%
Potassium 235mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1088IU 22%
Vitamin C 2mg 2%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.