Best 3 Thai Spring Rolls Pa Pia Recipes

**Thai Spring Rolls (Pa Pia): A Journey of Flavors and Textures**

Thai spring rolls, known as "pa pia" in Thai, are a delightful appetizer or snack that encapsulates the vibrant flavors and textures of Thai cuisine. These delicate rolls are made with thin rice paper wrappers that encase a colorful array of fresh vegetables, herbs, and sometimes meat or seafood. Each bite offers a symphony of tastes and sensations, from the crispiness of the wrapper to the refreshing crunch of the vegetables, the aromatic burst of herbs, and the savory or tangy flavors of the fillings. In this article, we present a collection of Thai spring roll recipes that showcase the diversity and versatility of this beloved dish. From classic vegetarian rolls to variations featuring chicken, shrimp, or tofu, these recipes provide a culinary adventure that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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).

THAI SPRING ROLLS

Thai Spring Rolls image

I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)

Provided by Jennycakes

Categories Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground pork
2 cups clear rice noodles (bean thread or vermicelli)
2 cups packaged Coleslaw (or shred the equivalent in cabbage & carrots)
1/2 cup finely diced onion
4 tablespoons prepared yellow mustard
3 tablespoons light soy sauce
3 teaspoons cayenne pepper or 3 teaspoons chili pepper flakes
1 teaspoon black pepper
1 tablespoon chili-garlic sauce
1 teaspoon Worcestershire sauce
1 egg, beaten
50 small spring roll wrappers (found in freezer section of most Asian food stores)
sweet chili sauce, for chicken (optional dipping sauce) (optional)

Steps:

Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the rice paper wrappers are pliable before using them. If they are too dry, they will crack when you try to roll them.
To make the rice paper wrappers pliable, soak them in warm water for a few seconds. Do not soak them for too long, or they will become too soft and difficult to handle.
When rolling the spring rolls, be careful not to overfill them. Otherwise, they will be difficult to roll and may fall apart.
To make the peanut sauce, use smooth peanut butter for a creamy texture. If you prefer a chunkier sauce, use chunky peanut butter.
Serve the spring rolls immediately with the peanut sauce for dipping.

Conclusion:

Thai spring rolls, also known as pa pia, are a delicious and refreshing appetizer or snack. They are easy to make and can be customized to your liking. With a variety of fillings to choose from, there is sure to be a spring roll that everyone will enjoy. So next time you are looking for a light and healthy meal, give Thai spring rolls a try. You won't be disappointed!