Thai Spring Rolls Pa Pia
Delight your taste buds with these crispy and flavor-packed Thai Spring Rolls, also known as Pa Pia! Perfect as an appetizer or snack, these golden-brown rolls are stuffed with a vibrant blend of glass noodles, crunchy vegetables like carrot, cabbage, and bean sprouts, and aromatic seasonings like soy sauce, sesame oil, and garlic. Each roll is lovingly wrapped in delicate spring roll wrappers, then fried to perfection for that irresistible crunch. The secret cornstarch slurry ensures every roll stays perfectly sealed during cooking. Serve them hot with sweet chili sauce for a classic Thai-inspired dipping experience. Whether you're hosting a party or looking for a satisfying finger food, these homemade spring rolls are sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 sheets Spring roll wrappers
- 100 grams Glass noodles
- 1 medium Carrot, julienned
- 1 cup Cabbage, finely shredded
- 1 cup Bean sprouts
- 2 cloves Garlic, minced
- 2 stalks Green onions, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 500 milliliters Vegetable oil (for frying)
- 2 tablespoons Water
- 1 tablespoon Cornstarch
Instructions
Soak the glass noodles in hot water for 10 minutes until softened. Drain and cut into 2-inch lengths.
Heat 1 teaspoon of sesame oil in a pan over medium heat. Sauté the minced garlic until fragrant.
Add the carrots, cabbage, and bean sprouts to the pan. Cook for 3-4 minutes, stirring frequently, until softened.
Stir in the chopped green onions, softened glass noodles, soy sauce, oyster sauce, and sugar. Cook for another 2 minutes, then remove from heat and let the filling cool completely.
Prepare a cornstarch slurry by mixing the water and cornstarch together; this will be used to seal the spring rolls.
Place a spring roll wrapper on a clean surface, with one corner pointing towards you, forming a diamond shape.
Spoon 1-2 tablespoons of the filling onto the wrapper near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with the cornstarch slurry.
Repeat the process until all the filling is used and you have 20 spring rolls.
In a deep pan or wok, heat the vegetable oil to 180°C (350°F). Fry the spring rolls, a few at a time, until golden brown and crispy (about 3-4 minutes per batch). Remove and drain on paper towels.
Serve the spring rolls hot with sweet chili dipping sauce on the side.
Nutrition Facts
Calories |
6147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.6 g | 662% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 406.8 g | 148% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 17.3 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
