Pa Pia (Thai Spring Rolls)

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.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Baked Goods

Difficulty: Advanced

Servings: 25

Calories: 264.3

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

vegetable oil
garlic, chopped
coriander, chopped
crab meat
pork, ground
beaten
carrots, shredded
onion, chopped fine
fish sauce (Nam Pla)
white pepper, ground
sugar, granulated
salt
cellophane noodles, cut into 2-inch lengths
spring roll wrappers
egg, mixed with 1 tablespoon water
vegetable oil, for frying

Directions

1
Soak the cellophane noodles in warm water for 5 minutes, then drain well.
2
In a small frying pan, heat 4 tablespoons of vegetable oil over medium heat.
3
Stir-fry the chopped garlic and coriander for 2 seconds until fragrant, then remove from heat.
4
Pour the garlic and coriander mixture into a large bowl.
5
Add the crab meat, ground pork, beaten eggs, shredded carrots, chopped onion, fish sauce, white pepper, sugar, salt, and drained noodles to the bowl.
6
Mix all ingredients thoroughly until well combined.
7
Separate the spring roll wrappers, keeping them covered with a damp cloth to prevent drying out.
8
Place a wrapper on a flat surface with a point facing toward you.
9
Brush a little egg-yolk mixture on the two outer corners of the wrapper to help seal the edges.
10
Place 2 tablespoons of the filling mixture 1/3 of the way up from the closest edge.
11
Fold the closest edge over the filling to cover it completely.
12
Fold in the right and left edges toward the center.
13
Roll the wrapper tightly away from you to form a cylinder.
14
Place the finished roll seam-side down on a large flat platter.
15
Repeat the process until all filling and wrappers are used, ensuring rolls do not touch each other on the platter.
16
In a large wok or deep pot, heat 3 cups of vegetable oil over medium-high heat for 1 minute.
17
Carefully lower 3 rolls into the hot oil.
18
Fry slowly, turning occasionally, until both sides are golden brown and crisp, about 3 minutes per side.
19
Remove rolls with a slotted spoon and drain on paper towels.
20
Repeat frying with remaining rolls in batches.
21
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.

Read it online: https://www.chefs-mate.com/recipe/pa-pia-thai-spring-rolls/