What is the Thai name for fresh spring rolls?

The Thai name for fresh spring rolls is por pia sod.

Por pia sod is a transliteration of the Thai term for fresh spring rolls. The dish is closely related to popiah, the Fujianese and Teochew fresh roll tradition that spread through Southeast Asia. Thai versions are generally wrapped in a soft wheat-flour skin and filled with ingredients such as vegetables, tofu, egg, Chinese sausage, or shrimp, depending on the recipe and region.

Thai cuisine distinguishes fresh rolls from por pia tod, which means fried spring rolls. “Sod” refers to the fresh or uncooked style, while “tod” indicates frying. Romanization is not fully standardized, so the same fresh roll may also appear in English as popia sot, popiah sot, or por pia sot.

Por pia sod should not be confused with tom yum or pad thai, which are unrelated Thai dishes. Thai restaurants may also serve Vietnamese-style rice-paper rolls under other names, including kuaitiao lui suan. Thus, recipes and restaurant menus can vary, but por pia sod is the established name for the fresh spring-roll style.