Poa Pee (Thai Egg Rolls)
Thai egg rolls are typically served on New Year’s Eve. though the Thai use delicate rice paper for his or her egg rolls, lumpia papers, a skinny flour-and-water wrapper, are easier to figure with. explore for lumpia in Asian groceries or within the gourmand frozen foods section of your supermarket.
Some symbolic foods are egg rolls that are eaten on a day to day and are a large food item for theNew Year’s celebration. The new years celebration, or as they assert Songkran, is a particularly festive day and in Thailand is widely known in April. The egg roll is termed Poa Pee and consists of an egg or noodle that's wrapped around several ingredients or types of food. The recipient who eats the egg roll is assumed to prosper in wealth and luck.
RECIPE
Ingredients:
3½ ounces (one-half package) rice noodles or cellophane noodles
½ pound ground pork
½ pound ground beef
1 cup carrots, peeled and shredded
1 cup bean sprouts or shredded cabbage
½ medium onion, chopped
1 Tablespoon fish sauce
¼ Tablespoon pepper
½ clove garlic, finely chopped
1 teaspoon sugar
1 package of lumpia papers (rice-paper wrappers could also be substituted; each are sold in gourmand or frozen foods section of supermarket or Asian grocery store)
½ cup vegetable oil
3 black mushrooms (optional; sold in Asian grocery stores and a few supermarkets and gourmand stores)
1 egg
Procedure:
If using black mushrooms, soak them in hot water for quarter-hour. Drain well in an exceedingly strainer.
Discard mushroom stems and shred caps.
Soak noodles in hot water consistent with package directions. When soft, drain and cut into 2-inch items with a pointy knife or scissors.
In a giant bowl, beat egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well.
Place one wrapper on a flat surface. cowl remaining wrappers with a rather damp kitchen towel in order that they do not dry out.
Place concerning 1½ Tablespoons of filling just under the middle of every wrapper and fold up into a roll. Press edges to seal.
In a giant skillet or wok, heat oil over medium heat for one minute.
Carefully place three rolls in oil and fry slowly for concerning ten minutes or till golden brown. flip and fry the opposite facet ten minutes.
Keep fried rolls heat in oven heated to 200°F.
Serve hot with individual bowls of nam pla prig or with sweet-and-sour sauce.
*from variety sources