Fried Poh Piah (Spring Rolls)

Ingredients:

Grind coarsely:
2 tbsp salted soya beans
1 clove garlic

2 tbsp oil
½ cup water
150g small shrimps, shells removed
100g crab meat
150g bamboo shoot, shredded
75g yam bean, shredded
150g bean sprouts, tails removed
2 pcs hard beancurd, cut into small cubes and deep fry
a few stalks big coriander leaves, cut into 1cm lengths
200g spring roll wrappers, 125mm square sheets


Method:

• Heat oil, add ground soyabean-garlic paste and stir fry for a minute then add water and continue to fry till fragrant.
• Add shrimps and crab meat, fry for a few minutes, then add bamboo shoot, yam bean and bean sprouts, stirring after each addition for a few minutes. Remove from heat and sprinkle fried beancurd over it. Leave to cool.
• To wrap: Put about a tablespoon of cooked filling on each wrapper, add one or two pieces of coriander leaves and wrap to form a roll. Seal the ends with a flour-water paste.
• Heat sufficient oil for deep frying and fry rolls till golden brown.
• Serve with chilli sauce. Garnish with tomato and cucumber slices.