Name: Thai Fried Spring Rolls (Pa Pia Tod)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: Thai
Ingredients: 3 ounces cellophane noodle, soaked, drained, and cut into 2 inch lengths; 2 tablespoons vegetable oil; 4 cloves garlic, finely chopped; 1 pound ground pork; 1 can crabmeat, 6 1/2 ounce, drained and picked over; 1 cup carrot, shredded; 1 cup green cabbage, finely shredded; 1 small onion, finely chopped; 4 tablespoons fresh cilantro, chopped; 2 tablespoons fish sauce; 2 teaspoons sugar; 1 teaspoon white pepper; 0.5 teaspoon salt; 25 spring roll wrapper, thawed if frozen; 1 egg yolk, beaten; 1 tablespoon water; Vegetable oil, for frying

Ready in: 1h

Serves: 8 servings

Ingredients: 17

These Thai fried spring rolls wrap a savory pork, crab, glass noodle, and vegetable filling in crisp wheat wrappers. The filling is cooked and cooled before rolling, which keeps the texture clean and helps the rolls fry evenly.

Ingredients

Filling
3	ounces cellophane noodle, soaked, drained, and cut into 2-inch lengths
2	tablespoons vegetable oil
4	cloves garlic, finely chopped
1	pound ground pork
1	can crabmeat, 6 1/2 ounce, drained and picked over
1	cup carrot, shredded
1	cup green cabbage, finely shredded
1	small onion, finely chopped
4	tablespoons fresh cilantro, chopped
2	tablespoons fish sauce
2	teaspoons sugar
1	teaspoon white pepper
¹⁄₂	teaspoon salt
Wrapping And Frying
25	spring roll wrapper, thawed if frozen
1	egg yolk, beaten
1	tablespoon water
•	vegetable oil, for frying

Instructions

1.	Soak the cellophane noodles in warm water until pliable, about 5 minutes, then drain well and cut into 2-inch lengths.
2.	Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
3.	Add the garlic and stir until fragrant, about 15 seconds.
4.	Add the ground pork and cook, breaking it up, until no pink remains.
5.	Stir in the carrot, cabbage, onion, fish sauce, sugar, white pepper, and salt, and cook until the vegetables soften and the pan looks mostly dry.
6.	Fold in the crabmeat, cilantro, and noodles, then cook for 1 minute to combine.
7.	Spread the filling on a plate or sheet pan and let it cool before wrapping.
8.	Stir the egg yolk with 1 tablespoon water in a small bowl.
9.	Place one wrapper on the counter with a corner facing you, and keep the remaining wrappers covered so they do not dry out.
10.	Spoon about 2 tablespoons filling across the lower third of the wrapper.
11.	Fold the bottom corner over the filling, fold in both sides, then roll tightly toward the top corner.
12.	Brush the top corner with the egg-yolk mixture and press to seal.
13.	Set the roll seam side down and repeat with the remaining wrappers and filling.
14.	Heat 2 to 3 inches vegetable oil in a heavy pot to 350°F.
15.	Fry the spring rolls in small batches, turning as needed, until crisp and golden brown, about 3 to 4 minutes.
16.	Drain on a rack or paper towels and serve hot with sweet chile sauce, sweet-and-sour sauce, or Thai cucumber relish.