Pa pia (spring rolls)

Yield: 8 Servings

Ingredients:

4 tb Oil vegetable
4 Garlic cloves; chopped
4 tb Coriander; chopped
1 cn Crab meat (6.5oz); drained
1 lb Pork ground
2 Eggs; beaten
1 c Carrotts; shredded
1 sm Onion; chopped fine
2 tb Fish sauce (Nam Pla)
1 ts Pepper white ground
2 ts Sugar granulated
1 ts Salt
1 pk Noodles

Instructions:

cellophane (3.5oz) -soaked in warm water 5 -minutes drained cut into -2 inch lengths 1 pk Spring roll wrappers (25) 1 Egg yolk; mixed w/1T water 3 c Oil vegetable; for frying In small frying pan with oil stir-fry the garlic and coriander over medium heat for 2 seconds. Pour mixture into bowl mix thoroughly with crab pork eggs carrots onions fish sauce pepper sugar salt noodles. Seperate the wrappers place a wrapper with point toward you. Put a little egg-yolk mixture on each corner to seal edges. Put 2T main mixture 1/3 of the way from closest edge fold the closest edge over the filling then fold over the right and left edges. (This is a LOT easier to DO than to DESCRIBE!). Continue until all rolls are ready. Place finished rolls seam side down on large flat platter until ready to fry. Seperate or they will stick to each other! In a large wok heat oil over medium-high heat 1 minute. Fry 3 rolls at a time in oil slowly until both sides aver golden brown about 3 minutes per side. Serve with Nam Pla Prig or Nam Chim Priew Wann.