SPRING ROLLS (Poh Piah)
INGREDIENTS
1 tbsp. of grated carrot
1/4 cup of finely sliced onion
1/2 cup of glass noodles ( dried glass noodles have to soak in cold water about 5 minutes until soft
1/4 cup of sliced tofu
6 spring roll sheets
1 tsp. of sesame oil
1 stem of coriander
1 tsp. of sugar
2 tsp. of soya sauce
1 tbsp. of mushroom sauce (or oyster sauce)
OTHER INGREDIENTS
2 plums
1 1/2 tsp. of vinegar
2 tbsp. of sugar
1/4 tsp. of salt
1/3 cup of water
PREPARATION:
PREPARATION OF SPRINGROLLS
Heat up the oil in the wok. Add tofu, onions, carrots, bean sprouts, sugar soya sauce and mushroom sauce. Stir fry until vegetables are soft and dry. Turn the heat to low. Add glass noodles, coriander. Stir fry again until mixed well.
Set aside to cool. Take a spring roll sheet and put some filling on it. Fold the sheet over the filling. Roll a bit, then fold the sides in and roll up tightly. Before closing, glue with some mixed egg. Deep-fry the spring rolls until golden
brown.

PREPARATION OF DIPPING SAUCE
Add plums in a pot together with water, salt, sugar and vinegar. Heat on a low fire to boiling. The mixture to make thicker.

**Tofu can be replaced by minced pork or chicken.