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  Home / Recipes / Recipes / Springrolls 
Springrolls

 
 
  
SPRINGROLLS
POH PIAH
 
 
INGREDIENTS
 
     1 tbsp. of grated carrot
     1/2 cup of finely sliced cabbage
     1/4 cup of finely sliced onion
     1/2 cup of bean sprouts
     1/2 cup of glass noodles ( dried glass noodles have to soak in cold water about 15 minutes until soft )
     1/4 cup of sliced tofu
     1/4 tsp. of salt
     1/4 tsp. of pepper
     6 spring roll sheets
     1 tsp. of soybean oil
     1 stem of coriander
     1 tsp. of sugar
     2 tsp. of soya sauce
 
 
INGREDIENTS FOR DIPPING SAUCE

     1 red chilli
     1 1/2 tsp. of vinegar
     2 tbsp. of sugar
     1/4 tsp. of salt
     1 clove of crushed garlic
     1 tsp. of flour
     1/3 cup of water
 
NB. : Tofu can be replaced by minced pork or chicken.
 
 
PREPARATION OF SPRINGROLLS

Heat up the oil in the wok. Add tofu, cabbage, onions, carrots, bean sprouts, sugar soya sauce and salt. Stir fry until vegetables are soft and dry. Turn the heat to low. Add glass noodles, coriander and pepper. Stir fry again until mixed well. Set aside to cool.

Take a spring roll sheet and put some filling on it. Fold the sheet over the filling. Roll a bit, then fold the sides in and roll up tightly. Before closing, glue with some mixed egg. Deep-fry the spring rolls until golden brown.
 

PREPARATION OF DIPPING SAUCE

Crush garlic and chilli. Put in a pot together with water, salt, sugar and vinegar. Heat on a low fire to boiling. Mix flour with some water and add to the mixture to make thicker.
 
 
Please take also a look at our fruit chart and at our table about herbs and spices.
 

 
 
 

 

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