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).
- 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)
- Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
- In small frying pan, stir-fry garlic and cilantro for a few seconds.
- Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
- Separate spring roll wrappers.
- Place a wrapper with one pointed edge toward you.
- On each corner, put a little of the egg mixture to seal edges of the spring roll.
- Put 2 tbsp of the meat mix 1/3 of the way down.
- Fold the closest edge over, then the right and left sides, then roll closed.
- Place rolls seam side down until ready to fry, not letting them touch each other.
- Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
- Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).
my husband who doesn't care tomuch for egg roll eat them twice