Poa Pee (Thai Egg Rolls)


  • 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 may be substituted; both are sold in gourmet or frozen foods section of supermarket or Asian grocery store)
  • ½ cup vegetable oil
  • 3 black mushrooms (optional; sold in Asian grocery stores and some supermarkets and gourmet stores)
  • 1 egg


  1. If using black mushrooms, soak them in hot water for 15 minutes. Drain well in a strainer.
  2. Discard mushroom stems and shred caps.
  3. Soak noodles in hot water according to package directions. When soft, drain and cut into 2-inch pieces with a sharp knife or scissors.
  4. In a large bowl, beat egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well.
  5. Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don't dry out.
  6. Place about 1½ Tablespoons of filling just below the center of each wrapper and fold up into a roll. Press edges to seal.
  7. In a large skillet or wok, heat oil over medium heat for 1 minute.
  8. Carefully place 3 rolls in oil and fry slowly for about 10 minutes or until golden brown. Turn and fry the other side 10 minutes.
  9. Keep fried rolls warm in oven heated to 200°F.
  10. Serve hot with individual bowls of nam pla prig or with sweet-and-sour sauce.


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