Thai Spring Rolls (Pa Pia)

READY IN: 16mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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