Crispy Thai Pork Spring Rolls

Thai Spring Rolls (Pa Pia) Recipe

Overview

Thai Spring Rolls, known as Pa Pia, are a delightful Thai snack or appetizer, beloved for their crispy exterior and flavorful filling. They make a perfect addition to any Thai meal or as a standalone treat with dipping sauces like sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa). This recipe is quick to prepare, taking only 16 minutes from start to finish, making it ideal for those looking to whip up a tasty snack in no time.

Ingredients

• 4 cloves garlic
• 4 sprigs fresh cilantro
• 4 oz ground pork
• 1 egg
• 1 carrot, julienned
• 1 small onion, finely chopped
• 2 tbsp fish sauce
• 1/2 tsp ground pepper
• 1 tsp sugar
• 1/2 tsp salt
• 2 oz cellophane noodles (bean threads), soaked and cut into 2″ lengths
• 1 package of spring roll wrappers (typically about 12 wrappers)
• Oil for frying

Instructions

1. Prepare Cellophane Noodles:

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   • Soak the cellophane noodles in warm water for about 5 minutes until they soften. Drain and cut into 2-inch lengths. Set aside.

2. Prepare Filling:

   • In a small frying pan, briefly stir-fry the garlic and cilantro until fragrant, about 30 seconds. Transfer to a large mixing bowl.
   • Add the ground pork, egg, julienned carrots, chopped onions, fish sauce, ground pepper, sugar, salt, and the prepared cellophane noodles to the bowl. Mix everything together thoroughly.

3. Assemble Spring Rolls:

   • Lay out a spring roll wrapper with one of the pointed edges facing you.
   • Place a spoonful (about 2 tablespoons) of the filling mixture about one-third of the way up from the bottom edge of the wrapper.
   • Fold the bottom edge of the wrapper over the filling, then fold in the left and right sides. Roll tightly until you reach the top pointed edge. Use a bit of egg mixture to seal the edge of the wrapper.

4. Fry the Spring Rolls:

   • Heat oil in a deep frying pan or pot over medium-high heat (about 350°F or 175°C).
   • Carefully place the assembled spring rolls seam side down into the hot oil, making sure not to overcrowd the pan (you may fry up to 3 at a time, depending on the size of your pan).
   • Fry each spring roll until golden brown and crispy, turning occasionally to ensure even cooking, about 3 minutes per side. Drain on paper towels to remove excess oil.

5. Serve:

   • Serve the Thai Spring Rolls hot and crispy, either as a snack or appetizer.
   • Accompany with dipping sauces such as sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa).

Nutritional Information (Per Serving)

• Calories: 833.4 kcal
• Fat: 29.4 g
  • Saturated Fat: 8.2 g
• Cholesterol: 198 mg
• Sodium: 1965.3 mg
• Carbohydrates: 97.1 g
  • Fiber: 3.3 g
  • Sugar: 3.1 g
• Protein: 41.4 g

Tips and Variations

• Vegetarian Option: Substitute ground pork with tofu or additional vegetables like mushrooms for a vegetarian version.
• Crispy Texture: Ensure the oil is sufficiently hot before frying to achieve a crispy exterior without absorbing too much oil.
• Make-Ahead: You can assemble the spring rolls ahead of time and freeze them. Fry directly from frozen, adding a couple of extra minutes to the frying time.

Conclusion

Thai Spring Rolls (Pa Pia) are a wonderful addition to any culinary repertoire, offering a burst of Thai flavors in every crispy bite. Whether you’re hosting a party or simply craving a delicious snack, these spring rolls are sure to impress with their savory filling and satisfying crunch. Enjoy them with your favorite dipping sauces and savor the taste of Thailand in every bite!