| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Poh Pia ~ Thai Egg Rolls ~ This is somewhat time consuming, but well worth the effort. You won't have to concern yourself with the relative long deep-frying time associated with most fried versions of an egg roll. This recipe comes from: Cooking Thai Food in American Kitchens...book 2 by Malulee Pinsuvana If you can find the book, it's a must have for Thai cooking. Group 1 3 Chinese pork sausages fried and sliced thin ½ cup spicy dried pork (mu tang) cut into matchsticks (optional) 1 cup cooked crab meat 3 eggs well beaten, fried, and then cut into strips 1 cup cucumber, peeled, and cut into matchsticks 1 cup bean sprouts, blanched in hot water 20 poh pia wrappers - purchase from Thai store or Asian Market Group 2 ½ cup finely chopped cooked pork 1 cake tofu, diced 1 tbsp shallots, chopped - you may substitute with green onions Group 3 1 tbsp sweet soy sauce - purchase from Asian Market...not the type bought in American stores 1 tsp salt ½ tsp 5 spice powder (also known as Five Fragrance Powder) 2 tbsp oil ~~~~~~~~ 1 cup water For the sauce: Group 4 ½ tbsp chile powder ~ not the Mexican type...get from Asian store 1 tbsp crispy shallots, pounded in mortar and pestle - recipe below ½ cup ground peanuts 1 tbsp sugar 1 tsp salt 1 tbsp fish sauce 1 tbsp sweet soy sauce ~~~~~ 1 cup water 2 tbsp cornstarch dissolved in ½ cup water dry mustard to taste chopped red chile - do not use jalapeño. These can be found fresh at an Asian market. green onion 1. Arrange group 1 on a serving plate...do not mix together. 2. In a sauce pan, heat the oil; stir-fry group 2 until pork is cooked. 3. Season pork with Group 3, add water; reduce the heat, cover and simmer for 20 minutes. Remove to a dish. For the sauce: 1. Dissolve Group 4 (sauce) in ¾ cup of water. In a saucepan, cook over low heat until it boils. Add cornstarch to ¼ cup of water to dissolve; then add to sauce pan to thicken sauce. Add mustard to taste. Remove to a serving dish. To serve: 1. Place small amount of the vegetables in the middle of the Poh Pia wrapper. Top with shredded egg, crab meat, sausage, dried pork, sweet bean cake and roll up (burrito fashion). Spread the sauce over the roll. Top with mustard, garnish with hot peppers and green onions. Crispy Shallots 1 pound shallots, peeled and sliced 1 tsp salt 1½ cups oil 1. Heat a wok over medium heat then add the oil. Add salt. Stir in sliced shallots and fry until golden brown and crisp. Drain on paper towels. Cool before use. These may be stored in a tightly closed jar. |
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