Thai Crispy Eggrolls Recipes

THAI CRISPY EGGROLLS

Steps:

• 1. Pour vegetable oil in a pot half way and preheat oil to medium-low
• 2. Combine all of the dried ingredients in a large mixing bowl starting from the top of your list working your way down and stop at 2 tsp garlic powder.
• 3. Crack 1 Large egg into the mix
• 4. Now you are ready to mix all of the ingredients thoroughly together, making sure the meat is evenly distributed as well as the seasonings. Do this for about 2 minutes. (wear gloves that are designed for food, but not required)
• 5. Crack the remaining 3 large eggs into a bowl and set aside. (this is for sealing the ends when your wrapping to prevent the ingredients to come out during frying)
• 6. Now you are ready to wrap and roll your eggrolls. carefully peel the thawed and soft egg roll wrapper one by one, (have a hot damp towel ready to cover the wrappers to prevent from drying out)
• 7. place one single wrapper on a flat surface like a diamond shape with a corner pointing towards you. Grab a tablespoon and a half of the filling onto this corner and spread the filling out, making sure there are no filling hanging out.
• 8. You can follow the picture instructions on the package of the egg roll wrappers on how to roll and wrap successfully. the key is to make sure that the eggrolls are tight with no air pockets inside. (when frying oil tends to get in there to create a soggy filling)
• 9. Repeat this until all of the wrappers and fillings are gone. If you find that you have some filling left over, you can stir fry this and eat it or put in the freezer for later use.
• 10. Once all of your eggrolls are wrapped, you are ready to fry. Place 4-6 pieces of eggrolls into the pot of oil to fry. Do not overcrowd. Fry the eggrolls for a few minutes until a good golden brown color on each side.
• 11. After this drain on a paper towel tray to cool off. You are now ready to eat your eggrolls!
• 12. Another thing I wanted to add, if you did not want to fry them all at once, they are freezer friendly up to 2 months. and If you wanted to reheat the ones you have fried, throw it in the oven to 350 to crisp up. You can also make a dipping sauce to go with it.

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)

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).