Thai Spring Rolls (Pa Pia) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Crispy and delightful, always a treat to have with other Thai courses. Goes well with sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa). Ingredients:
4 tablespoons vegetable oil |
4 cloves chopped garlic |
4 tablespoons chopped fresh cilantro |
1 (6 1/2 ounce) can crabmeat, drained |
1 lb ground pork |
2 eggs, beaten |
1 cup shredded carrot |
1 small onion, finely chopped |
2 tablespoons fish sauce |
1 teaspoon pepper |
2 teaspoons sugar |
1 teaspoon salt |
1 (3 1/2 ounce) package cellophane noodles |
1 (25 count) package egg roll wraps |
1 egg yolk, mixed with |
1 tablespoon water |
vegetable oil (for frying) |
Directions:
1. Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2 lengths; set aside.
2. In small frying pan, stir-fry garlic and cilantro for a few seconds.
3. Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
4. Separate spring roll wrappers.
5. Place a wrapper with one pointed edge toward you.
6. On each corner, put a little of the egg mixture to seal edges of the spring roll.
7. Put 2 tbsp of the meat mix 1/3 of the way down.
8. Fold the closest edge over, then the right and left sides, then roll closed.
9. Place rolls seam side down until ready to fry, not letting them touch each other.
10. Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
11. Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).
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