Best 3 Thai Spring Rolls Pa Pia Recipes

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Thai spring rolls, also known as pa pia in Thai, are a delicious and refreshing appetizer or snack that can be easily made at home. They are made with thin rice paper wrappers that are filled with a variety of ingredients, such as shredded vegetables, herbs, and meat. The rolls are then deep-fried until crispy and golden brown. They are often served with a sweet and sour dipping sauce. Pa pia is a popular street food in Thailand and can be found at many restaurants and markets. If you're looking for a delicious and easy-to-make Thai appetizer, then pa pia is the perfect dish for you.

Check out the recipes below so you can choose the best recipe for yourself!

PO PIAH (THAI SPRING ROLLS)



Po Piah (Thai Spring Rolls) image

This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad.

Provided by Toi

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h10m

Yield 8

Number Of Ingredients 14

1 (2 ounce) package mung bean noodles
½ cup ground pork
1 ¼ cups bean sprouts
1 cup finely chopped cabbage
1 egg
2 tablespoons light soy sauce, or to taste
1 teaspoon white sugar, or more to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil
4 cloves garlic, minced
1 (16 ounce) package small spring roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water, or as needed
2 cups vegetable oil for frying

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.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 42 g, Cholesterol 38.9 mg, Fat 11.1 g, Fiber 1.6 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 473.8 mg, Sugar 1.4 g

THAI SPRING ROLLS (PA PIA)



Thai Spring Rolls (Pa Pia) image

Crispy and delightful, always a treat to have with other Thai courses. Goes well with sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa).

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 tablespoons vegetable oil
4 cloves chopped garlic
4 tablespoons chopped fresh cilantro
1 (6 1/2 ounce) can crabmeat, drained
1 lb ground pork
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)

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).

THE BEST THAI SPRING ROLLS



The Best Thai Spring Rolls image

Make and share this The Best Thai Spring Rolls recipe from Food.com.

Provided by ChefAmanda15

Categories     Poultry

Time 1h

Yield 20 spring rolls, 10-12 serving(s)

Number Of Ingredients 15

1/4 cup cooking oil
1/2 lb ground turkey (optional)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1 teaspoon garlic salt
1 1/2 tablespoons soy sauce
3 cups cabbage, finely sliced (I get pre packaged cole slaw mix (with only the cabbage)
1 cup bean sprouts
1 (8 ounce) package egg roll wraps
1 cup sugar
1/2 cup red wine vinegar
1/4 cup water
2 teaspoons garlic salt
2 tablespoons ketchup
1/2 teaspoon dried hot pepper (I use Cayenne)

Steps:

  • Spring roll:.
  • Heat oil in a fry pan or wok.
  • Add next four ingredients until the meat is browned.
  • Add soy sauce and the remaining ingredients.
  • Let cool before wrapping in egg roll wrap.
  • Read the back of the egg roll wrap package to learn how to properly roll them.
  • Deep fry in 1 cup cooking oil until light brown.
  • Drain on a paper towel to get rid of excess oil.
  • Sauce:.
  • Combine all ingredients in a sauce pan and bring to a boil.
  • turn to low and let cook for 5 minutes.

Nutrition Facts : Calories 210, Fat 5.9, SaturatedFat 0.8, Cholesterol 2, Sodium 322.6, Carbohydrate 37.2, Fiber 1.4, Sugar 22.5, Protein 3.3

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better your spring rolls will taste. Look for bright, crisp vegetables and herbs.
  • Soak the rice paper wrappers properly: The rice paper wrappers need to be soaked in warm water until they are pliable. This will make them easier to roll and prevent them from cracking.
  • Use a variety of fillings: Don't be afraid to experiment with different fillings for your spring rolls. Some popular options include shrimp, chicken, pork, vegetables, and herbs.
  • Roll the spring rolls tightly: The spring rolls should be rolled tightly so that they hold their shape. If the spring rolls are too loose, they will fall apart when you fry them.
  • Fry the spring rolls until they are golden brown: The spring rolls should be fried in hot oil until they are golden brown and crispy. This will take about 2-3 minutes per side.

Conclusion:

Thai spring rolls, also known as pa pia, are a delicious and versatile appetizer or snack. They are made with rice paper wrappers, which are filled with a variety of ingredients, such as shrimp, chicken, pork, vegetables, and herbs. The spring rolls are then rolled up and fried until they are golden brown and crispy. Serve them with a dipping sauce, such as sweet and sour sauce or chili sauce.

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