Authentic Thai Spring Rolls (Pa Pia)

These delectable Thai Spring Rolls are filled with a savory mixture of crab, pork, and vegetables, wrapped in a crispy shell, and fried to perfection. Enjoy them with a side of sweet and sour sauce or Chef's special Thai Cucumber Sauce (Nam Chim Taeng Kwa) for a truly satisfying meal.

Ingredients

4	tablespoons vegetable oil
4	chopped garlic
4	tablespoons chopped fresh cilantro
1	(6 ½ 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 ½ ounce) package cellophane noodles
1	(25 count) package egg roll wraps
1	egg yolk, mixed with
1	tablespoon water
	vegetable oil (for frying)

Instructions

• 1. Begin by soaking cellophane noodles in warm water for 5 minutes; then drain and cut them into 2" lengths. Set aside.
  2. In a small frying pan, quickly stir-fry the chopped garlic and fresh cilantro for a few seconds.
  3. Transfer the garlic and cilantro to a large bowl and combine with drained crabmeat, ground pork, beaten eggs, shredded carrots, finely chopped onions, fish sauce, pepper, sugar, salt, and the prepared cellophane noodles.
  4. Separate the spring roll wrappers carefully.
  5. Position a wrapper with one pointed edge facing you.
  6. Place a small amount of the egg mixture on each corner to seal the edges of the spring roll.
  7. Add 2 tablespoons of the meat mixture one-third down the wrapper.
  8. Fold the closest edge over, then the right and left sides, and proceed to roll it closed.
  9. Keep the rolls seam side down until you are ready to fry them, ensuring they do not touch each other.
  10. Fry the spring rolls in batches of up to 3 at a time in hot oil until they turn a golden brown color, approximately 3 minutes per side.
  11. Serve these crispy spring rolls with your choice of sweet and sour sauce or the tantalizing Thai Cucumber Sauce (Nam Chim Taeng Kwa).

Jul 22, 2024