Recipe - Nonya Poh Piah - Chinese Spring Rolls

TURNIP FILLING
5 Turnips (cut into thin
slices) (up to 6)
4 Carrots (cut into thin
slices) (up to 5)
1 cn Bamboo shoots (also cut or sliced up
thinly)
Bowlful of beansprouts
(roots removed)
1 tablespoon Minced garlic
1 tablespoon Minced ginger
2 tablespoon Mashed preserved soya beans
(tau cheo)

SEASONING
Dark soya sauce
Light soya sauce
Oyster sauce
Pepper

ROLLS
Lettuce
Spring roll pastry (pohpiah
skins soft spring roll
skins)
Minced garlic
Chillie sauce
THICK sweet soya sauce or
use soya sauce mixed with
light corn syrup

GARNISHINGS
Ground peanuts
Cooked cocktail
prawns/shrimps
Omelette ( cut or sliced up to strips)
Cucumber ( cut or sliced up to strips)
Fried cut or sliced up tow kua (hard
crumbled tofu)
Fried/toasted shallots
Coriander leaves/cilantro

Method for frying main ingredients:

1. Heat 2 T oil then add minced garlic, ginger and mashed preserved soya
beans (tau cheo).

2. When fragrant and brown, add turnips, carrots and bamboo shoots

3. When ingredients are semisoft and wet with the gravy, add beansprouts
and seasoning to your taste.

4. Fry till gravy has dried and ingredients are all soft.

Method for making rolls:

1. Microwave packet of spring roll pastry or pohpiah skins (Must read
instructions on packet. Overheating makes pastry too crispy to roll!)

2. On 1 or 2 sheet(s) (depending on strength off the pastry to hold the
filling) of pastry, place lettuce and spread thick soya sauce, chillie and
garlic over lettuce (lettuce helps to keep pastry dry)

3. Place enough main ingredients on lettuce (too much would make this into
"spring parcel" rather than spring roll)

4. Add garnishings

5. Use imagination and some dexterity to fold in edges of pastry and roll
it.

Have fun rolling your pohpiah and watching others rolling their pohpiahs!
You can eat it as a roll or as slices.

Recipe by Angeline Koh Posted to Digest eatlf.v097.n199 by "Karen Lim"
bem40147@leonis.nus.sg on Aug 8, 1997