Po Piah (Spring Rolls)

                                                                  Po piah Fillings

                                                             Non-Fried

                                                              Fried Po piah

Ingredients
200 g chicken/pork, cut into thin strips
200 g prawns, diced
500 g popiah skin
4 cloves garlic – minced
600 g bangkwang/turnip, shredded and squeezed to get rid of excess water
1 small carrot, shredded
50 g french beans, sliced
300 g bean sprouts

Seasoning A
1/2 tsp sugar
1/2 tsp salt
1 tsp corn flour

Seasoning B
1 tsp thick soy sauce
2 tsp light soy sauce
1 tbsp abalone sauce
1 tsp oyster sauce
1 tsp sugar
Dash of pepper

Garnishing
Egg omelette (3 eggs) cut into strips
Lettuce leaves
4 medium tau kwa – fried and cut into thin strips
Sweet and spicy chilli sauce
Sweet sauce

Method
1) Season meat with (A). Leave aside.
2) Heat oil in a wok and saute the garlics till fragrant. Add seasoned meat and prawns, stir fry and dish out.
3) Add turnips, carrot and french beans, fry well. Stir in bean sprouts, meant and prawns. Add B, stir and mix well to combine evenly.

To serve po piah
1)  Arrange lettuce, eggs, tau kua and po piah skin in separate plate.
2) Place the sweet black sauce and chilli sauce in a small separate bowl.
3) Place the fillings in a deep large bowl.

To Roll
1) Place the po piah skin on a plate and spread ingredient in this order – a little sweet sauce/chilli, add a piece of lettuce, eggs, tau kua and fillings. Fold in sides and gently roll up.

For fried version.
Repeat the same procedure as (1) and seal the edges with beaten egg white. Deep fry in till golden, drained and serve hot.

Ref: https://jessiekoeyskitchen.wordpress.com/page/9/