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).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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).
THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)
I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.
Provided by Toi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Sodium 388 mg, Sugar 16.7 g
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