Fresh Spring Rolls (Poh Pia)

JWU College of Culinary Arts

10 servings

Recipe ID

US standard
5 each
Water, cold
1½ cups
½ teaspoon
2 tablespoons
Flour, all purpose
1 cup
4 tablespoons
Bean curd, firm, cut into strips
2 cakes
Pork, boiled, diced
1 pound
Garlic, finely chopped
6 cloves
Bean sauce, mashed
3 tablespoons
Shrimp, 16/20
8 ounces
Bamboo shoots, julienned
2 pounds
Turnip, sweet (Bangkwang), julienned
8 ounces
To taste
Romaine lettuce, ribs removed
1 head
Crab meat, canned or frozen
8 ounces
Cucumber, peeled, seeded, julienned
1 each
Bean sprouts
8 ounces
Lap Cheong (Chinese sausage), steamed, julienned
6 each
3 each
Garlic, finely chopped
15 cloves
Coriander, fresh
1 bunch
As needed
Kecap Manis
As needed
  1. Gather all the ingredients and equipment.
  2. For the wrappers: Beat eggs and water well but not too frothy. Add salt, oil ,and flour and let rest for 30 minutes.
  3. Heat frying pan and lightly oil. Pour in small amount of batter, swirl the pan quickly to make a thin coating, and pour any excess back into the container of batter.
  4. Cook over low heat until underside is cooked and very pale golden. Turn and cook other side for a few seconds only.
  5. These wrappers should not be allowed to brown. Pile one on top of the other on a flat plate as they are cooked.
  6. For the filling: Heat oil in wok and fry strips of bean curd until golden brown all over. Drain on absorbent paper. Cut into small dice.
  7. Pour off all but 1 tablespoon of oil from the wok, add the diced pork and fry. Add garlic and bean sauce and fry until garlic is cooked. Add shrimp and fry until they change color.
  8. Add bamboo shoots and sweet turnips and fry, stirring until cooked but still crispy, and then add the bean curd. Season to taste.
  9. Simmer until almost dry, but do not overcook. Place in colander to drain excess liquid.
  10. For the garnishes: Cut lettuce leaves into 2 or 3 pieces lengthwise, dry with paper towel. Flake the crab meat, removing any bit of bony tissue.
  11. Scald bean sprouts by pouring boiling water over them, then refresh under running cold water; drain well.
  12. Steam the lap cheong in a colander for 10 minutes, then cut julienne, keep warm.
  13. Beat eggs and season with salt and pepper. Fry in a lightly oiled frying pan to make 4 or 5 thin omelets. Do not fold. Place on a plate, when cool roll up and cut into thin strips.
  14. Rinse finely chopped garlic in cold water, drain, then wrap in cheesecloth and squeeze gently to remove as much moisture as possible. Heat about 4 tablespoons of oil in a wok and fry the garlic over low heat, stirring constantly, until it starts to turn golden. Remove form heat and finish in the stored heat of the oil. When cool, remove from oil and drain on paper towel.
  15. Wash fresh coriander leaves very well; dry on paper towel, then chop fairly fine.
  16. Place all garnishes into separate bowls.