Thai Spring Rolls (Pa Pia)
photo by lilsweetie
- Ready In:
- 16mins
- Ingredients:
- 17
- Serves:
-
6-8
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
- 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).
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com