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Thai Money Bags (Thung Thong Recipe)

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These Thai money bags are about to become your latest obsession. This thung thong recipe is so easy to make and delivers the crispiest golden pouches you’ve ever had. With a filling of pork and shrimp, they’re perfect for dipping into your favorite sauce.

Thai money bags, thung thong, served with sweet chili sauce.

In our family, every day is a party! Whether it’s Monday or Friday, we’re always up for Thai snacks. We enjoy tasty appetizers like Thai egg rolls and kanom jeeb all week long.

Last week I made these fried money bags, and they were just perfect with my Thai sweet chili sauce. Feel free to look through my collection of Thai dipping sauce recipes and find your perfect match – there’s no going wrong with these.

What is Thai money bags

Thai money bags, or thung thong, are traditional Thai dumplings shaped like pouches. They’re golden and crisp, and often filled with a savory mix of ground pork and shrimp.


In Thailand, this crispy golden snack is typically reserved for family gatherings during festival activities, like weddings, and Songkran and Chinese new year.

Thung thong

Thai food never disappoints, and these money bag dumplings have quickly become one of my latest favorites.

Uncooked Thai money bags on a bamboo woven dish.
Uncooked Thai dumplings before frying.

They’re savory, crispy, and taste amazing with a spicy dip. Wondering how to shape these? No worries, I’ve got easy step-by-step instructions with images for folding toong tong coming up.

You can make these with the kids on a lazy Saturday afternoon and enjoy them for months since they freeze perfectly. And hey, if you’ve got some extra time, you can pair your money bags with shrimp in a blanket. They use the same wrappers, so it’s a win-win!

Once you’ve shaped your Thai treasures, all that’s left is to fry them until they’re golden and crisp. That’s exactly why they’re perfect for your next party. You can prepare them in advance and just store them in the fridge until you’re ready.

Golden fried Thai money bags, thung thong.

And whether you like pork or shrimp, you can easily customize them to your taste.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for Thai money bags labeled: ground pork, garlic, black peppercorns, coriander root, shrimp, shiitake mushrooms, corn, spring roll wrappers, light soy sauce, carrots, sesame oil, and garlic chives.
  • Small spring roll wrappers – I used the 6-inch yellow TYJ spring roll pastry.
  • Ground pork – Ground pork adds a rich, meaty flavor to your money bags.
  • Shrimp – Perfect for those who like seafood, shrimp enriches the snacks with its juicy texture and unique flavor.
  • Sweet corn, carrots, dried shiitake mushroom – These vegetables add flavor and texture. You can switch it up with different veggies that go into fried dumplings.
  • Coriander root, garlic, black peppercorns – This is a classic spice trio in Thai cuisine. They provide an aromatic base that infuses the filling with traditional Thai flavors.
  • Light soy sauce – Light soy adds a saltiness and enhances the savory notes.
  • Sesame oil – Sesame oil adds a nutty aroma and rich flavor.
  • Oil – For deep-frying, use an oil with high smoke point and neutral flavor like canola oil or vegetable oil.
  • Garlic chives – These are for sealing your wrappers. Alternatives are green onions, a thin slice of spring roll pasty, and leek. You can also use garlic chives to make steamed garlic chive dumplings.

Cooking instructions

Freshly pounded coriander root, peppercorns, and garlic in a mortar.

Step 1: Use a mortar and pestle to crush garlic, coriander root, and black peppercorns.

Ground shrimp on a cutting board.

Step 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.

Seasoned pork and shrimp mixture in a clear bowl.

Step 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.

Thai money bags filling in a clear bowl.

Step 4: Add diced vegetables like carrots, shiitake mushrooms, and sweet corn into the bowl. Gently mix.

Garlic chives soaking in pot.

Step 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.

Step-by-step instructions for folding Thai money bags.

Step 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.

Thai money bags frying in hot oil.

Step 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.

Draining thung thong excess oil.

Step 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!

Kitchenware

  • Tray for arranging the money bags before frying
  • Mortar and pestle or food processor
  • Cutting board and a sharp knife
  • Frying pan or deep fryer
  • Slotted spoon
  • Paper towels
  • Mixing bowl

Moneybags dumplings tips

Keep wrappers moist: Keep your spring roll wrappers moist by covering them with a damp cloth while you work. This stops them from drying out and cracking.

Package of TYJ spring roll wrappers.
I used the 6-inch yellow TYJ spring roll pastry.

Customize the filling: You can add or swap ingredients as you like and change up the filling to make them just right for your family. You can add ground chicken, tofu, crab, water chestnuts, etc.

Oil temperature: The best temperature for deep-frying is around 350°F (175°C).

Fry in batches: Fry your thung thong in batches to avoid overcrowding the pan. This helps them get perfectly crisp.

Drain well: After frying, let your money bags drain on paper towels to get rid of extra oil before serving.

Serving and dipping sauces

Thai money bags are best served hot, while they’re still crisp. Arrange them on a platter alongside a bowl of sauce, and optionally garnish with some freshly chopped green onions or cilantro.

Top-view of Thai money bags, thung thong, served with sweet chili sauce.

You can pair them with one of my many Thai sauces like wonton dipping sauce, Thai sweet chili sauce, spicy Thai hot sauce, tangy tamarind sauce, and authentic Thai peanut sauce.

Storing and making ahead tips

To store your leftovers, let them cool to room temperature and transfer them into an airtight container. You can refrigerate them for up to 3 days, but they won’t be as crisp as the day you made them.

Reheating: Reheat in the oven at 350°F until they’re crispy again. Alternatively, you can deep-fry them once more.

Freezing: For uncooked money bags, freeze them on a baking sheet, then transfer them to a freezer container or bag. They can be stored this way for up to 3–4 months. Fry them straight from frozen, just add a few minutes to the cooking time.

Making ahead: Prepare the filling and shape them in advance. Keep them covered in the fridge, uncooked, then fry just before serving to ensure they’re as crispy as possible.

Frequently asked questions

Can I make vegetarian money bags?

Yes. You can use a filling of tofu and vegetables.

Are Thai money bags gluten-free?

No, spring rolls wrappers and light soy sauce typically contain gluten.

Authentic Thai appetizer recipes

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Thai Money Bags (Thung Thong Recipe)

Thai money bags served with sweet chili sauce.
Make the best Thai money bags with this easy thung thong recipe, complete with homemade sweet chili dipping sauce! This recipe yields about 25 money bags, using a tablespoon of filling for each.
Praew
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Cuisine Thai
Course Appetizer
Serving Size 5 people

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

  • Use a mortar and pestle to crush garlic, coriander root, and black peppercorns.
  • 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.
  • 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.
  • Add diced vegetables like carrots, shiitake mushrooms, and sweet corn into the bowl. Gently mix.
  • 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.
  • 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.
  • 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.
  • 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.

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