Pa pia (spring rolls)
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Pa pia (spring rolls)
  Rolls    Thai  
Last updated 6/12/2012 12:47:29 AM. Recipe ID 8222. Report a problem with this recipe.
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      Title: Pa pia (spring rolls)
 Categories: Thailand, Thai
      Yield: 8 Servings
      4 tb Oil, vegetable
      4    Garlic cloves; chopped
      4 tb Coriander; chopped
      1 cn Crab meat (6.5oz); drained
      1 lb Pork, ground
      2    Eggs; beaten
      1 c  Carrotts; shredded
      1 sm Onion; chopped fine
      2 tb Fish sauce (Nam Pla)
      1 ts Pepper, white, ground
      2 ts Sugar, granulated
      1 ts Salt
      1 pk Noodles, cellophane (3.5oz)
           -soaked in warm water 5
           -minutes, drained, cut into
           -2 inch lengths
      1 pk Spring roll wrappers (25)
      1    Egg yolk; mixed w/1T water
      3 c  Oil, vegetable; for frying
  In small frying pan with oil, stir-fry the garlic and coriander over
  medium heat for 2 seconds. Pour mixture into bowl, mix thoroughly
  with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar,
  salt, noodles.
  Seperate the wrappers, place a wrapper with point toward you. Put a
  little egg-yolk mixture on each corner to seal edges. Put 2T main
  mixture 1/3 of the way from closest edge, fold the closest edge over
  the filling, then fold over the right and left edges. (This is a LOT
  easier to DO than to DESCRIBE!). Continue until all rolls are ready.
  Place finished rolls seam side down on large flat platter until ready
  to fry. Seperate, or they will stick to each other!
  In a large wok, heat oil over medium-high heat 1 minute. Fry 3 rolls
  at a time in oil slowly until both sides aver golden brown, about 3
  minutes per side. Serve with Nam Pla Prig or Nam Chim Priew Wann.

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Recipe ID 8222 (Apr 03, 2005)

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