Ingredients
-
4
-
4
-
4
-
1
-
1
-
2
-
1
-
1
-
2
-
1
-
2
-
1
-
1
-
1
-
1
Directions
Thai Spring Rolls (Pa Pia), Crispy and delightful, always a treat to have with other Thai courses Goes well with sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa) , my husband who doesn’t care tomuch for egg roll eat them twice
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Steps
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1
Done
|
Soak Cellophane Noodles in Warm Water For 5 Minutes; Drain, and Cut Into 2" Lengths; Set Aside. |
|
2
Done
|
in Small Frying Pan, Stir-Fry Garlic and Cilantro For a Few Seconds. |
|
3
Done
|
Pour Into a Large Bowl and Mix With Crab, Pork, Eggs, Carrots, Onions, Fish Sauce, Pepper, Sugar, Salt, and Cellophane Noodles. |
|
4
Done
|
Separate Spring Roll Wrappers. |
|
5
Done
|
Place a Wrapper With One Pointed Edge Toward You. |
|
6
Done
|
on Each Corner, Put a Little of the Egg Mixture to Seal Edges of the Spring Roll. |
|
7
Done
|
Put 2 Tbsp of the Meat Mix 1/3 of the Way Down. |
|
8
Done
|
Fold the Closest Edge Over, Then the Right and Left Sides, Then Roll Closed. |
|
9
Done
|
Place Rolls Seam Side Down Until Ready to Fry, not Letting Them Touch Each Other. |
|
10
Done
|
Fry Up to 3 at a Time in Hot Oil Until Golden Brown; About 3 Minutes on Each Side. |
|
11
Done
|
Serve With Sweet and Sour Sauce, or My Recipe For Thai Cucumber Sauce (nam Chim Taeng Kwa). |
