Po Piah Sot ( Fresh Spring Rolls )

Po Piah Sot (Fresh Spring Rolls)
1. Combine all the Sauce ingredients, except the sesame seeds, in a saucepan. Heat over medium heat until the mixture boils; stir a few times. Add the sesame seeds when the mixture begins to thicken. Transfer to a serving dish.

2. Steam the Chinese sausages for 5 to 6 minutes, cool and cut into 8 strips lengthwise

3. Heat the oil in a work or frying-pan over medium heat and cook the eggs into an omelette Cut the omelette into 8 long pieces and set aside

4. Place a spring roll wrapper on a flat surface and put a piece of sausage, cucumber, beancurd, omelette and spring onion on the wrapper. Set aside some crabmeat as garnish, then add 2 tablespoons of crabmeat and some beansprouts. Roll the wrapper up tightly. Repeat until you use up all the wrappers.

5. Serve as is, or steam the rolls for 1 to 2 minutes in a steamer or microwave oven. Garnish each roll with some crabmeat and serve the sauce on the side or drizzle on top.

Po Piah Sot (Fresh Spring Rolls)

- 2 Chinese sausages
- 1 tablespoon oil
- 2 eggs, lightly beaten
- 8 spring roll wrappers
- 1 cucumber, peeled and cut into batons
- 450 g (1 lb) firm beancurd, cut into batons
- 8 spring onions (scallions) trimmed
- 250 g (1 cup) cooked crabmeat
- 450 g (1 lb) beansprouts, blanched for 2 minutes
- 60 ml (1/4 cup) soy sauce

Sauce
- 250 ml (1 cup) chicken stock or water
- 50 g ( 1/3 cup) palm sugar
- 60 ml (1/4 cup) tamarind juice
- 90 g (1/2 cup) finely ground roasted peanuts
- 2 tablespoons crispy fried shallots
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 4 teaspoons tapioca flour or cornstarch mixed with 60ml (1/4 cup) water
- ¼ teaspoon five-spice powder
- 45 g (1/4 cup) toasted sesame seeds
- 1 tablespoon sugar
- ¼ teaspoon five-spice powder