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Thai Egg Roll Recipe (Po-Pia Thot)

This Egg Roll recipe is Thai-style with a filling of either pork or chicken and crab meat combined (or all 3 if you like). Add shredded carrots, cabbage, bean sprouts, and black tree ear mushrooms (also known as black jelly fungus) for texture and balance. Season the mixture with Thai soy sauce, black pepper, sea salt and fresh garlic. Roll up in fresh egg roll wrappers (available in larger supermarkets).

Egg rolls are the perfect holiday party food because you can prepare in advance and freeze, cooking them before the guests arrive, the day of the party.

Serve with ready-prepared Sweet Chili Sauce or make your own Egg Roll Sauce

• 100 grams (3.5 oz) glass noodles (aka mung bean noodles)
• 500 grams (about 1 lb) egg roll sheets, fresh
• 100 grams (3.5 oz) bean sprouts
• 200 grams (1/2 lb) ground pork or chicken
• 100 grams (1/4 lb) crab meat (frozen, canned or fresh)
• 1 egg
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrot
• 1/3 cup (5-6) dried tree ear mushrooms, chopped (presoaked in hot water)
• 1/2 tbsp black pepper
• 1 tbsp light (thin) Thai soy sauce (Healthy Boy brand is preferred)
• 2 tsp sea salt
• 1 tbsp chopped garlic
• 3 cups cooking oil

Preparation

1. Soak the noodles until soft, then cut into short lengths.
2. Mix pork, crab meat, egg, cabbage, carrot, mushroom, pepper, salt, and light soy sauce together and then add the noodles and mix well.
3. Fry the garlic in 3 tbsp.oil and then add the pork-and-noodle mixture. Fry until fairly dry, then dip up and set aside to cool.
4. Place a tablespoon of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, rollup tightly, sealing the sheet closed with the paste (see below).
5. Deep fry in plenty of oil over low heat until crisp and golden brown.
6. Serve with egg roll sauce, sliced cucumber, and Thai sweet basil leaves.

Yield about 150 pieces. 6-8 servings

Paste for sealing eggrolls and preparing Egg Roll Sauce:

• Mix 2 tbsp wheat flour in 1/4 cup water and stirring over low heat to thicken.

Notes on advance preparation: You may prepare in advance as egg rolls freeze well. Thaw out in the refrigerator overnight before deep frying in hot cooking oil (fry in light flavored oils like safflower or peanut but do not use olive oil).

Recipe © 2001 Sangdad Books

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• Egg roll sauce recipe to accompany this dish
• Also see our recipe for Vegetarian Spring Rolls

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