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Thai: Paw Pia Taud

Source of Recipe


From "Essentials of Asian Cuisine"






List of Ingredients



• 6 dried medium shiitake mushrooms
  
• 1 (0.7-ounce) pkg. mung bean threads (cellophane noodles)
  
• 1 Tbsp Chinese light soy sauce
  
• 1 Tbsp oyster sauce
  
• 1 Tbsp granulated sugar
  
• 2 tsp vegetable oil
  
• 10 green cabbage leaves, core removed, julienned
  
• 2 medium carrots, peeled and julienned
  
• 1-1/2 cups mung bean sprouts
  
• Freshly ground black pepper
  
• 24 spring roll wrappers
  
• 2 large eggs, beaten
  






Instructions



1. Put the shiitakes in a bowl and the mung bean threads in another. Cover both with hot water, then set a plate over each bowl to prevent steam from escaping. Let stand until the mushrooms rehydrate and soften, about 30 minutes. Squeeze the mushrooms between the palms of your hands to get rid of the excess water. Using a paring knife, remove any hard stems. Finely chop or julienne the caps. Drain and coarsely chop the mung bean threads.
   
   
2. Whisk together the soy sauce, oyster sauce and sugar in a bowl until the sugar is dissolved. Meanwhile, heat the oil in a wok or nonstick skillet over high heat. Add the cabbage and carrots and stir-fry until just softened, about 5 minutes. Add the mushrooms, mung bean threads, and soy sauce mixture. Continue to stir-fry until the vegetables have cooked through and the cellophane noodles are completely transparent, about 7 minutes. Add the sprouts and stir-fry until just wilted. Transfer to a plate and let cool.
   
   
3. Heat enough oil in a pot over medium-high heat until it reaches 360- to 375 degrees (F).
   
   
4. Meanwhile, place a round wrapper on a clean work surface in front of you. (If using square ones, place the wrapper so it looks like a diamond with a point near you.) Place a heaping tablespoon of filling an inch in from the edge near you. Spread it out so it forms a 4-inch log. Fold in the sides, then roll over twice more, leaving an edge open. Moisten the edge with beaten egg wash and roll to seal. While rolling, do not make the roll too tight or too loose. If too tight, it will crack during frying. If too loose, the oil will seep into the roll.
   
   
5. Fry each side for about 2 minutes. Drain on a paper towel and serve with sauce on the side.
   
   Makes 24 rolls.