| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 5 | Turnips, cut into thin | |
| slices up to 6 | ||
| 4 | Carrots, cut into thin | |
| slices up to 5 | ||
| 1 | Bamboo shoots, also sliced | |
| thinly | ||
| Bowlful of beansprouts | ||
| roots removed | ||
| 1 | T | Minced garlic |
| 1 | T | Minced ginger |
| 2 | T | Mashed preserved soya beans |
| tau cheo | ||
| Dark soya sauce | ||
| Light soya sauce | ||
| Oyster sauce | ||
| Pepper | ||
| Lettuce | ||
| Spring roll pastry, pohpiah | ||
| skins – soft spring roll | ||
| skins | ||
| Minced garlic | ||
| Chillie sauce | ||
| THICK sweet soya sauce – or | ||
| use soya sauce mixed with | ||
| light corn syrup | ||
| Ground peanuts | ||
| Cooked cocktail | ||
| prawns/shrimps | ||
| Omelette, sliced to strips | ||
| Cucumber, sliced to strips | ||
| Fried sliced tow kua, hard | ||
| crumbled tofu | ||
| Fried/toasted shallots | ||
| Coriander leaves/cilantro |
INSTRUCTIONS
Method for frying main ingredients: Heat 2 T oil then add minced garlic, ginger and mashed preserved soya beans (tau cheo). When fragrant and brown, add turnips, carrots and bamboo shoots When ingredients are semi-soft and wet with the gravy, add beansprouts and seasoning to your taste. Fry till gravy has dried and ingredients are all soft. Method for making rolls: Microwave packet of spring roll pastry or pohpiah skins (Must read instructions on packet. Overheating makes pastry too crispy to roll!) On 1 or 2 sheet(s) (depending on strength off the pastry to hold the filling) of pastry, place lettuce and spread thick soya sauce, chillie and garlic over lettuce (lettuce helps to keep pastry dry) Place enough main ingredients on lettuce (too much would make this into "spring parcel" rather than spring roll) Add garnishings Use imagination and some dexterity to fold in edges of pastry and roll it. Have fun rolling your pohpiah and watching others rolling their poh-piahs! You can eat it as a roll or as slices. Recipe by Angeline Koh Posted to Digest eat-lf.v097.n199 by "Karen Lim" <bem40147@leonis.nus.sg> on Aug 8, 1997
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
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Calories: 879
Calories From Fat: 242
Total Fat: 28.9g
Cholesterol: 0mg
Sodium: 888.1mg
Potassium: 3984.8mg
Carbohydrates: 114.3g
Fiber: 30.8g
Sugar: 58g
Protein: 59.8g