Thai Spring Rolls (pa Pia)

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 cloves chopped garlic
• 4 tablespoons chopped fresh cilantro
• 1 (6 1/2 ounce) can crabmeat, drained
• 1 lb ground lamb
• 2 eggs, beaten
• 1 cup shredded carrot
• 1 small onion, finely chopped
• 2 tablespoons fish sauce
• 1 teaspoon pepper
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 (3 1/2 ounce) package cellophane noodles
• 1 (25 count) package egg roll wraps
• 1 egg yolk, mixed with
• 1 tablespoon water
• vegetable oil (for frying)

Recipe

• 1 soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
• 2 in small frying pan, stir-fry garlic and cilantro for a few seconds.
• 3 pour into a large bowl and mix with crab, lamb, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
• 4 separate spring roll wrappers.
• 5 place a wrapper with one pointed edge toward you.
• 6 on each corner, put a little of the egg mixture to seal edges of the spring roll.
• 7 put 2 tbsp of the meat mix 1/3 of the way down.
• 8 fold the closest edge over, then the right and left sides, then roll closed.
• 9 place rolls seam side down until ready to fry, not letting them touch each other.
• 10 fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
• 11 serve with sweet and sour sauce, or my recipe for thai cucumber sauce (nam chim taeng kwa).