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Paw Pia

Spring Rolls

Paw PiaSpring rolls may become Thailand’s most famous export. Everyone loves them!

40 quartered rice papers or 20 round papers     
50 grams / 2-ounce bean thread noodles, soaked in warm water for 20minutes and then cut into 1 inch (2.5 cm) lengths
450 grams / 1lb chicken breasts, skinned, deboned, and finely chopped
2 eggs, beaten
10 dried wood ears, soak in warm water for 20 minutes, finely chopped     
1 medium onion, finely chopped     
3 shallots, finely chopped     
100 grams / ½ cup shredded bamboo shoots     
100 grams / ½ cup carrots, grated     
4 tablespoons nam pla
1tablespoon soy sauce
½ teaspoon ground black pepper
1.2 litres / 5 cups oil     
1 egg beaten with 1 tablespoon water for brushing the spring rolls     

Combine all ingredients in a bowl.
Mix well with either hand or fork.
Fold the spring rolls according to directions and sketched provided.
Heat oil in a deep fryer or a wok to 375ºF or 190ºC.
Deep-fry a few rolls at time until crisp and golden or about 15-20 minutes.
Fry the remaining rolls in the same manner. To serve, use the lettuce

Variation

Substitute shrimp or pork for chicken.

Sauce

100 grams / ½ cup sugar
100 grams / ½ cup water
50 grams / ¼ cup vinegar
½ teaspoon salt
1 garlic clove, crushed
1 red fresh chilli, seeded and crushed
50 grams / ¼ cup carrots, grated
2 tablespoons peanuts, ground in blender

Combine sugar and water in a saucepan over medium heat for about 10 minutes or until it has consistency of syrup.
Remove from the heat.
Add vinegar, salt, garlic and chilli, stir well.
Pour the sauce into a small serving bowl.
Arrange grated carrots on top of the sauce.
Sprinkle with grated peanut.

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