Pa pia (thai spring rolls)

Yield: 8 servings

Measure Ingredient
4 tablespoons Oil -- vegetable
4 \N Garlic cloves -- chopped
4 tablespoons Coriander -- chopped
1 can Crab meat (6.5oz) --
\N \N Drained
1 pounds Pork -- ground
2 \N Eggs -- beaten
1 cup Carrotts -- shredded
1 small Onion -- chopped fine
2 tablespoons Fish sauce (Nam Pla)
1 teaspoon Pepper, white -- ground
2 teaspoons Sugar -- granulated
1 teaspoon Salt
1 pack Noodles -- cellophane (3
5 \N Oz)
\N \N In
2 \N Inch lengths
1 pack Spring roll wrappers (25)
1 \N Egg yolk -- mixed w/1T
\N \N Water
3 cups Oil, vegetable -- for
\N \N Frying
\N \N Warm water 5 -- minutes,
\N \N Drained, cu


In small frying pan with oil, stir-fry the garlic and coriander over medium heat for 2 seconds. Pour mixture into bowl, mix thoroughly with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, noodles.

Seperate the wrappers, place a wrapper with point toward you. Put a little egg-yolk mixture on each corner to seal edges. Put 2T main mixture ⅓ of the way from closest edge, fold the closest edge over the filling, then fold over the right and left edges. (This is a LOT easier to DO than to DESCRIBE!). Continue until all rolls are ready.

Place finished rolls seam side down on large flat platter until ready to fry. Seperate, or they will stick to each other! In a large wok, heat oil over medium-high heat 1 minute. Fry 3 rolls at a time in oil slowly until both sides aver golden brown, about 3 minutes per side.

Serve with Nam Pla Prig or Nam Chim Priew Wann.

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