Pa Pia (Thai Spring Rolls)
Description
These classic Thai spring rolls, known as Pa Pia, are a beloved appetizer featuring a delicate balance of sweet, savory, and aromatic flavors. The filling combines tender crab meat, seasoned ground pork, shredded carrots, and onions, all bound together with eggs and cellophane noodles for a satisfying texture. Aromatics like garlic and coriander are lightly fried to infuse the mixture with depth. Wrapped in thin spring roll wrappers and deep-fried until golden brown and crisp, these rolls offer a delightful crunch in every bite. They are perfect for parties, potlucks, or as an elegant starter. Serve warm with a spicy-sweet dipping sauce for an authentic taste of Thailand.Ingredients
Directions
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Soak the cellophane noodles in warm water for 5 minutes, then drain well.
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In a small frying pan, heat 4 tablespoons of vegetable oil over medium heat.
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Stir-fry the chopped garlic and coriander for 2 seconds until fragrant, then remove from heat.
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Pour the garlic and coriander mixture into a large bowl.
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Add the crab meat, ground pork, beaten eggs, shredded carrots, chopped onion, fish sauce, white pepper, sugar, salt, and drained noodles to the bowl.
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Mix all ingredients thoroughly until well combined.
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Separate the spring roll wrappers, keeping them covered with a damp cloth to prevent drying out.
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Place a wrapper on a flat surface with a point facing toward you.
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Brush a little egg-yolk mixture on the two outer corners of the wrapper to help seal the edges.
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Place 2 tablespoons of the filling mixture 1/3 of the way up from the closest edge.
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Fold the closest edge over the filling to cover it completely.
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Fold in the right and left edges toward the center.
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Roll the wrapper tightly away from you to form a cylinder.
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Place the finished roll seam-side down on a large flat platter.
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Repeat the process until all filling and wrappers are used, ensuring rolls do not touch each other on the platter.
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In a large wok or deep pot, heat 3 cups of vegetable oil over medium-high heat for 1 minute.
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Carefully lower 3 rolls into the hot oil.
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Fry slowly, turning occasionally, until both sides are golden brown and crisp, about 3 minutes per side.
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Remove rolls with a slotted spoon and drain on paper towels.
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Repeat frying with remaining rolls in batches.
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Serve warm with Nam Pla Prik or Nam Chim Priew Wann dipping sauce.
Nutrition Facts
Servings 25 pies
- Amount Per Serving
- Calories 264.3kcal
- % Daily Value *
- Total Fat 18.7g29%
- Saturated Fat 2.8g14%
- Cholesterol 71.0mg24%
- Sodium 294.9mg13%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 6.3g26%
- Sugars 0.0g
- Protein 19.8g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
