Poh Piah (Spring Rolls) - Malaysian Style

Ingredients:

• 24 sheets spring rolls wrappers
• 150 grams prawns minced
• 150 grams chicken meat minced
• 150 grams yam bean - peeled and grated and boiled until tender
• 1 medium carrot - grated and cooked for 2 minutes
• 1 small cucumber - shredded
• 2 eggs - beaten, made into omelette and shredded
• 2 pieces beancurd - fried and shredded
• 6 stalks spring onions - shredded
• 20 lettuce leaves
• 4 cloves garlic- crushed
• 3 green chillies - sliced
• 3 tablespoon sweet bean paste
•  3 tablespoon oil
• Salt, pepper and sugar to taste

Sauce:

• 2 cloves garlic minced
• 2 red chillies minced
• 1 teaspoon salt
• 1 1/2 teaspoon sugar
• 1/2 cup vinegar
• 1 1/2 teaspoon water

                                                                                                        Serves 6-8
Method:

1. Prepare sauce. Mix all the ingredients together, stirring until sugar dissolves.
2. Prepare filling. Heat oil and fry minced chicken meat and prawns.
3. Add garlic and fry until meat changes color. Add chillies and spring onions and cook for 3 minutes, stirring occasionally.
4. Add strained vegetables, sugar and bean paste. Cook for 5 minutes, then add shredded cucumber and bean curd.
5. Moisten the filling with sufficient water.
6. Spread a lettuce leaf on each spring roll wrapper and top with a spoonful of fillin. Garnish with shredded omelette.
7. Roll up and wet the edges to stick them down.
8. You can serve the poh piah raw or deep fried. Serve with sauce.