Thai Spring Rolls Pa Pia Tod Recipes

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

PO PIAH (THAI SPRING ROLLS)

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.

THAI SPRING ROLLS (PA PIA TOD)

Steps:

• - Prepare the noodles - soak noodles in cold water for approximately 10 minutes or until soft. Drain and with a pair of kitchen scissors, cut into 5-10cm lengths (approximate). - Finely chop the garlic and chop the chives into inch long pieces. Grate the carrot. - In a non-stick pan or wok, heat approximately 1 Tbsp oil. Fry the garlic for one minute and add the tofu. Add the noodles plus a little water, about 1 Tbsp. Add fish sauce, sugar and oyster sauce. - Stir through the carrot, chives and mung beans and turn off the heat. - On a dry surface, place one of the spring roll wrappers, shiny side down, rough side up. About 1 inch from one corner (if square) of the wrapper place approximately 1 Tbsp of noodle mix. - Fold corner up and over the ingredients and gently roll back towards you, pressing into the noddle mix so that it forms a sausage. - Roll 'sausage' over the wrapper to half way. Fold in the sides and continue to roll to the end. Use a little water to seal the package up. Repeat process of making spring rolls until all mixture is used. - Heat 1-2 cups of vegetable oil over a high heat. Oil should be smoking. Gently slide in the spring rolls, one by one being careful not to have the oil spit and splatter. - Turn after 20 seconds when the spring roll is browned. Remove from the oil when the other side is browned. - Drain on paper towel and serve with sweet chilli dipping sauce.

THAI SPRING ROLLS (PA PIA)

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).