Singapore Poh Pia (Fresh Vegetable Spring Rolls) Recipe

Singapore Poh Pia (Fresh Vegetable Spring Rolls) Recipes

Ingredients :

Filling -

2 tbsp vegetable oil

1 tsp chopped garlic

3 shallots, thinly sliced

1/4 lb (125g) shrimp (prawns), peeled, deveined, and cut into 1/4 inch (6-mm) pieces

2 carrots, peeled and finely julienned

1 small jicama, 7-8 oz (220-250g), peeled and finely julienned

1 cup (4 oz / 125g) julienned bamboo shoot

1 cup (3 oz / 90g) finely shredded cabbage

1 tbsp distilled white vinegar

1 tsp sugar

1/4 tsp salt

1/4 cup (2 fl oz / 60 ml) water


3 eggs, lightly beaten (optional)

1-2 tsp vegetable oil, if using eggs

1 package (1 lb / 500g) lumpia wrappers or fresh spring roll wrappers

3 Chinese sausages, steamed and coarsely chopped (optional)

1 small English (hothouse) cucumber, peeled, seeded and julienned

3 green (spring) onions, white part only, finely slivered

2 red Fresno or serrano chiles, seeded and finely slivered

16 fresh coriander (cilantro) sprigs

1 cup (8 fl oz / 250 ml) hoisin sauce

1/3 cup (3 fl oz / 80 ml) Sriracha sauce

Method :

To make the filling, preheat a wok over medium-high heat and add the oil. When it is hot, add the garlic and shallots and stir-fry until the shallots are translucent, 1-2 minutes. Add the shrimp and stir-fry until they turn bright orange-pink, about 2 minutes. Raise the heat to high, add the carrots, jicama, bamboo shoot and cabbage and stir-fry until the vegetables are tender, about 5 minutes. Add the vinegar, sugar, salt and water, stir well, cover and simmer gently until the vegetable are cooked but still crisp, about 5 minutes longer. Pour the vegetables into a colander to drain and let cool.

While the filling cooks, prepare the remaining ingredients: If you are using the eggs, place a 9-inch (23cm) frying pan over medium high heat and heat until hot. To test, sprinkle with drops of water If they turn to beads and dance across the surface, the pan is ready. Add 1 tsp oil to the pan and wipe up the excess with a a paper towel. (Too much oil will not work for this recipe). Reduce the heat to low. Pour in about one-third of the beaten egg, then swirl the pan to spread it evenly over the bottom. Let cook for 1 minute, or until the bottom is light brown and the edges start to shrink back. Carefully peel loose at the edge and turn out onto a cutting board. Roll up the omelet jelly-roll style and cut crosswise into very thin shreds. Cook the remaining egg in two batches and cut into shreds.

Arrange the wrappers, the omelet shreds and sausage (if using), the cucumber, green onion, chiles, coriander sprigs, and filling on a platter. Pour the hoisin and Sriracha Sauce into 2 dipping sauces.

Invite your guests to wrap their own poh pia - To make a spring roll, lay 1 wrapper on a flat surface. Scatter a tablespoon of the vegetable filling across the lower third of the wrapper, top it with a small amount of egg shreds and Chinese sausage (if using), cucumber strips, green onions, chile slivers, and coriander sprigs. Top with some hoisin sauce and a dribble of Sriracha Sauce. Roll up the bottom of the wrapper to enclose the filling and form a log. Fold in the sides to enclose the ends, then finish rolling until the log is totally enclosed. Leave the roll whole or cut in half crosswise and eat out of hand.

Makes about 16 rolls; serves 16

Every country in Southeast Asia has its own version of the spring roll, and fresh ones - that is, not fried - are particularly popular in Singapore and Malaysia, where the Nonya kitchen flourishes.

#Ads - Get the above cooking ingredients here at discounted price

More Singapore Recipes

Copyright 101 Cooking Recipes | All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy