Poh Piah (Spring Rolls)

Adapted from "Grandmother's Recipes" by Rosaline Soon

For 20 to 24 rolls
Filling
-2kg Bangkuang (Turnip)
-400g Carrots
-160g Tau Cheo (Brown Fermented Soya Bean)
-200g of Minced Pork(We used Lean pork though-preference)

Method for filling
-Shred Bangkuang and Carrots
-Fry Tau Cheo in a little oil till fragrant
-Add in pork and fry
-Add in Carrots, Buankuang and fry
-When juice appears, turn to simmer for half an hour to an hour

Garnishing
-Popiah Skin-buy it!!!
-2 heads of lettuce (pluck each leaf, rinse and dry, keep only the leafy part)
-200g of coriander (rinse and dry, keep only the leafy part)
-150g tow gey (clean beansprouts and blanch)
-1 cucumber (skinned, discard centre and shredded or slice finely)
-10 cloves garlic (chopped and deep fry till crispy)
-1 Chinese Sausage (steam and slice finely)
-500g small prawns (De-vein prawns, boil, shell, slice into halves and set aside)
-6 eggs (3 to hard boiled and cut into pieces, 3 to make thin omelettes, depending on your preference)
-ABC kechap Manis
-Sambal chilli

WALA, leave your friends and family members to wrap their own poh piah! Fun and yummy!