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Pa Pia (spring Rolls)

Yield: 8 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Pa Nang Nuah
Next recipe Pa Pia (thai Spring Rolls)

Or try one of these recipes:
Honey Oatmeal Chewies - From Crisco
Sopaipillas (puffy Fried Bread)