Best Thai Spring Rolls Pa Pia Tod Recipes

PO PIAH (THAI SPRING ROLLS)

Po Piah (Thai Spring Rolls) image

This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad.

Provided by Toi

Categories Appetizers and Snacks Wraps and Rolls

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (2 ounce) package mung bean noodles
½ cup ground pork
1 ¼ cups bean sprouts
1 cup finely chopped cabbage
1 egg
2 tablespoons light soy sauce, or to taste
1 teaspoon white sugar, or more to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil
4 cloves garlic, minced
1 (16 ounce) package small spring roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water, or as needed
2 cups vegetable oil for frying

Steps:

Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 42 g, Cholesterol 38.9 mg, Fat 11.1 g, Fiber 1.6 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 473.8 mg, Sugar 1.4 g

THAI SPRING ROLLS (PA PIA)

Thai Spring Rolls (Pa Pia) image

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

Ingredients

4 tablespoons vegetable oil
4 cloves chopped garlic
4 tablespoons chopped fresh cilantro
1 (6 1/2 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 1/2 ounce) package cellophane noodles
1 (25 count) package egg roll wraps
1 egg yolk, mixed with
1 tablespoon water
vegetable oil (for frying)

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).