Thai Steamed Spring Rolls (Paw Pia Sod) Makes 8.

Soften the wrappers in hot water. Be careful to not let them tear or stick
together. With experience, you may be able to soften more than one at a
time, but just do one at a time until you become skilled. If the wrappers
are very thin and delicate (the best kind), they may soften in the steam
before actually7 touching the water.

1/4 lb (about 3) Chinese sausages

2-1/2 cups (1/2 lb) bean sprouts

3/4 cup (6 oz) cooked crabmeat
4 green onions, white part only, chopped finely
1/4 lb boiled ham

8 spring roll wrappers

8 green onions

Sweet sauce (see below)
Vinegar sauce (see below)

1. Boil the sausages or fry them in a dry skillet until done, about 5
minutes. Allow them to cool to room temperature and slice them diagonally
into long, thin slices. Set aside.

2. Place the bean sprouts in a colander and rinse them under very hot
running water. Set them aside to drain.

3. Tear the crabmeat into thick shreds and set them aside. Wash and trim
the green onions and set aside. Slice the ham into thin julienne strips and
set aside.

4. Place one wrapper on the table, with a pointed edge toward you, unless
the wrappers are round. Arrange one eighth of the bean sprouts on the
wrapper in a sausage-shaped pile, on third of the way from the edge nearest
you. Place one eighth of the ham on top of that, and then one eighth of the
crabmeat. Put one eighth of the chopped green onion on top of that, and
then one eighth of the sausage on top of that. Fold the near edge of the
wrapper over the filling, and roll it up loosely toward the top, without
folding the sides over it. Repeat with the rest of the wrappers and
filling.

Ahead-of-time note: The spring rolls may be prepared to this point up to 6
hours in advance. Cover them tightly with plastic wrap to keep them from
drying out and store them in the refrigerator. Bring them to room
temperature before proceeding with step 5.

5. Place the spring rolls on a lightly oiled steaming rack, seam side down.
Steam them for 5 minutes, or until they're heated through.

6. Serve immediately with whole green onions, Sweet sauce and Vinegar
sauce.

**********************************

Sweet sauce (Nam Jeem Paw Peah) Makes about 2 cups
Make fresh each time, as it doesn't keep well.

2 Tbs fish sauce (Nam Pla) to taste, but don't eliminate it
3 Tbs granulated sugar
1tsp black soy sauce

3 tsp tapioca starch
2 Tbs cold water

1. Mix the fish sauce, sugar and black soy sauce in a sauce pan and gently
bring it to a very slow boil, stirring until the sugar is dissolved, but
the sauce is not reduced.

2. Mix the tapioca starch and water, add it to the boiling liquid and stir
until the mixture thickens. Remove from heat and let cool to room
temperature.

*******************************

Vinegar sauce (Prik Dong)

Remove the stems, but not the seeds from 3 Serrano chiles. Slice the chiles
into rings about 1/8 inch thick. Put the chiles and 1/4 cup white vinegar
in a serving bowl and let marry around 15 minutes before using. This will
keep for 3 or 4 days at room temperature, around 2 weeks in the 'fridge.
Very good with noodle dishes, soups, salads, etc.

-----------------------------------------

Recipes from "Thai Home Cooking from Kamolmal's Kitchen," by Kamolmal
Pootaraksa. This is my bible when Jun's out of town. I've had it around 25
years.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

> wrote:
> "Nick Cramer" > wrote in message
> []
> Damn, all that sounds tasty.

That they are. Note that you can use cooked whole shrimp instead of the
crab meat.

Jalapeños are often used instead of Serranos for the Prik Dong.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick:

It sounds like you never actually fold/close the sides of the spring
roll - is that correct? I would think you'd fold it like a burrito -
tuck the sides in while rolling up. No?

I've never seen these served at any restaurants, so I have no point of
reference. All the spring rolls in this area are deep fried and have
the ends closed up.

Oh, and I think you may have inadvertently cross-posted thanks to the
first person to reply to your original message. I know I almost did
when I replied. Some odd looking groups, so brace yourself

Thanks,
-Jeff

JeffH > wrote:
> Nick:
>
> It sounds like you never actually fold/close the sides of the spring
> roll - is that correct? I would think you'd fold it like a burrito -
> tuck the sides in while rolling up. No?

The sides are tucked in for fried spring rolls. Not usually for steamed.

> I've never seen these served at any restaurants, so I have no point of
> reference. All the spring rolls in this area are deep fried and have
> the ends closed up.

My daughters mostly make the steamed ones. I can't recall seeing them in
restaurants, either.

> Oh, and I think you may have inadvertently cross-posted thanks to the
> first person to reply to your original message. I know I almost did
> when I replied. Some odd looking groups, so brace yourself

Thanks, Jeff. Sometimes I don't notice the xposting 'til just after I've
hit 'send'. ;-D

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On 17 May 2009 02:49:34 GMT, Nick Cramer wrote:

> Sweet sauce (Nam Jeem Paw Peah) Makes about 2 cups
> Make fresh each time, as it doesn't keep well.
>
> 2 Tbs fish sauce (Nam Pla) to taste, but don't eliminate it
> 3 Tbs granulated sugar
> 1tsp black soy sauce
>
> 3 tsp tapioca starch
> 2 Tbs cold water

2 cups? 2T + 3T + 1T +2T +1t = < 1/2 cup

Are you supposed to water it down?

-sw

And what are the wrappers like? are they similar to the vietnamese
ones, that are hard and translucent?

Tippi > wrote:
> And what are the wrappers like? are they similar to the vietnamese
> ones, that are hard and translucent?

I'm not familiar with the Vietnamese ones, but Thai spring roll wrappers
(also called spring roll skins) are made without egg, so they're softer and
more delicate than egg roll wrappers. In the finished spring roll, you can
see the filling through the skin. A shrimp at the top of the filling looks
real pretty!

Look for them in the refrigerated or frozen food section of an Asian market
or a large supermarket.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On 10 Aug 2009 21:30:55 GMT, Nick Cramer >
wrote:

>JeffH > wrote:
>> Nick:
>>
>> It sounds like you never actually fold/close the sides of the spring
>> roll - is that correct? I would think you'd fold it like a burrito -
>> tuck the sides in while rolling up. No?
>
>The sides are tucked in for fried spring rolls. Not usually for steamed.

The ones I've had were tucked in. That made them perfect for dipping
into the sweet sauce.
>> I've never seen these served at any restaurants, so I have no point of
>> reference. All the spring rolls in this area are deep fried and have
>> the ends closed up.
>
>My daughters mostly make the steamed ones. I can't recall seeing them in
>restaurants, either.

Really? I've found them in local Vietnamese and Thai restaurants.

shawn wrote:
> On 10 Aug 2009 21:30:55 GMT, Nick Cramer >
> wrote:
>
>
>>JeffH > wrote:
>>
>>>Nick:
>>>
>>>It sounds like you never actually fold/close the sides of the spring
>>>roll - is that correct? I would think you'd fold it like a burrito -
>>>tuck the sides in while rolling up. No?
>>
>>The sides are tucked in for fried spring rolls. Not usually for steamed.
>
>
> The ones I've had were tucked in. That made them perfect for dipping
> into the sweet sauce.
>
>>>I've never seen these served at any restaurants, so I have no point of
>>>reference. All the spring rolls in this area are deep fried and have
>>>the ends closed up.
>>
>>My daughters mostly make the steamed ones. I can't recall seeing them in
>>restaurants, either.
>
>
> Really? I've found them in local Vietnamese and Thai restaurants.

Vietnamese Summer rolls? Everywhere! I started eating those locally around
1992 at a Southasian restaurant in Lowell, MA. And they still make the best
in my opinion.

Hell, even the Cheesecake Factory has them as an appetizer.

--
Dan

Dan Logcher wrote:

> Vietnamese Summer rolls?

Finally - somebody calls them by their right name :-)

I can see how people may think they're steamed because of the sticky
wrapper, but they're usually just dunked in hot water to soften the
wrapper before rolling.

-sw