Thai Spring Rolls (Pa Pia)

• vegetable oil↗4 tablespoons
• cloves chopped garlic4
• chopped fresh cilantro4 tablespoons
• crabmeat, drained↗1

  (6 1/2 ounce)

• ground pork↗1 lb
• eggs, beaten↗2
• shredded carrot1 cup
• small onion, finely chopped↗1
• fish sauce↗2 tablespoons
• pepper↗1 teaspoon
• sugar↗2 teaspoons
• salt↗1 teaspoon
• cellophane noodles↗1

  (3 1/2 ounce)

• egg roll wraps↗1

  (25 count)

• egg yolk, mixed with↗1
• tablespoon water↗1
• vegetable oil (for frying)↗

Step-by-step instructions

1. 1

   Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.

2. 2

   In small frying pan, stir-fry garlic and cilantro for a few seconds.

3. 3

   Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.

4. 4

   Separate spring roll wrappers.

5. 5

   Place a wrapper with one pointed edge toward you.

6. 6

   On each corner, put a little of the egg mixture to seal edges of the spring roll.

7. 7

   Put 2 tbsp of the meat mix 1/3 of the way down.

8. 8

   Fold the closest edge over, then the right and left sides, then roll closed.

9. 9

   Place rolls seam side down until ready to fry, not letting them touch each other.

10. 10

    Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.

11. 11

    Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).