Poh Pia (Fried-Spring roll)

Poh Pia, commonly known as Loempia or Nem, carries subtle distinctions depending on the country, owing to the unique recipes each nation holds.

Poh Pia that I will share within this recipe is a Thai fried-spring roll style dish. This dish serves as an excellent entrée or appetizer, perfect for enjoying an aperitif with friends and family—especially those who gather at your home for a meal. Deep-fried menu, its a satisfying finger food thus its crispy texture, adds an element of joy to every bite. Notably, the presentation of Poh Pia is an element of surprise that can truly captivate your guests. Let’s start the cooking!

Tips:
Timing – Choose a day with some free time for Poh Pia. Rolling takes time, so don’t rush.
Rolling – Roll the spring rolls tightly, or they might come apart while frying.
The sheets – Get spring roll sheets from an Asian store (look for the ones with spring roll pictures). They’re usually in the freezer aisle, do not use rice paper.

Any Questions are welcome! or comments 😉

Poh Pia (Fried-Spring roll)

Cuisine:Asian cuisine

Difficulty:AdvancedPrep time: 20 minutesCook time: 15 minutesRest time:1 hour Total time:1 hour 35 minutesServings:8 servings Best Season:Available

Ingredients

• 2 big shallots
• 1 big carrot
• 300 g chopped cabbage
• 3 cloves of minced Garlic
• 50 g vermiceilli
• 20 g Chinese parsley
• 2 eggs
• 1 package of spring roll sheets
• 500g ground meat (mixed pork beef)

Seasoning

• 2 Tbsp Oyster sauce
• 2 Tbsp soy sauce
• 2 tsp Stock powder
• 1 tsp sugar (I used the fake sugar)
• 1 tsp sesame oil (optional)

Instructions

1. Prepare the ingredients: Chopped garlic and shallots to small cubes. Shred/ grated your chosen carrot and cabbage into small pieces. Also, soak the vermicelli in warm water.
2. Prepare the Filling: In a large bowl, put prepared ingredients in step 1 , ground meat and seasoning it. Mix it until combined.
   
3. Roll the Spring Rolls:
   – Place a spring roll sheet on a clean surface, positioning it like a diamond.
   – Put a spoonful of the filling in the center, leaving space at the edges.
   – Fold the bottom corner over the filling, then fold in the sides tightly. Roll upwards to seal the roll.
   
   
   
4. Heat the Oil: Heat cooking oil in a deep pan for frying. The oil should be hot but not smoking.
5. Fry the Spring Rolls:
   – Carefully place the rolled spring rolls into the hot oil, seam side down.
   – Fry until they turn golden brown and crispy, turning occasionally for even cooking.
6. Drain and Serve:
   Once cooked, use a slotted spoon to remove the spring rolls and place them on a kitchen paper-lined plate to drain excess oil.
7. To Serve: Serve the Poh Pia with sweet chili sauce and Salad leaves.

Keywords:Loempia, nem, Phpia, Asian food, roll