Spring Rolls - Pohpiah
Serve: 4
Ingredients
- Spring roll wrappers (small) 12 sheets (If big sheets cut into 6" x 6")
- Ground pork 100 gram
- Grass noodle 50 gram (Soak in water to soften them; then cut into short lengths )
- Green cabbage, sliced thin 50 gram
- Shiitake mushroom sliced 50 gram
- Carrot sliced thin 50 gram
- Bean sprouts 50 gram (If have)
- Ground pepper 1 - 2 tea spoons
- Garlic, chopped 1 tea spoon
- Soy Sauce 2 table spoons
- Frying oil
- Flour paste (Flour 2 table spoons mix with water 1/2 cup)
Dipping sauce
- 1/2 cup water
- 1/2 cup rice vinegar or juice of squeezed lime
- 1/2 cup sugar
- 1/3 cup fish sauce
- 1 garlic clove minced
- 1 teaspoon dried crushed chilies
In a sauce pan heat the water and vinegar to dissolve the sugar. Once sugar is dissolved, add garlic, chilies and fish sauce.
Method
In a pan heat up a little oil and fry the chopped garlic until aromatic, then add ground pork and fry until cooked
Put grass noodle, green cabbage, shiitake mushroom, carrot and bean sprouts then add ground pepper and soy sauce. Stir until fine and take this mixture off heat and allow to cool (If still hot, the spring roll wrappers will tear easily).
Spread out a spring roll wrapper, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste.
Fry spring rolls in hot oil until golden brown and drain. Served hot with dipping sauce.
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