A few days later, as I still had some turnip left over, I tried to make the deep fried version, the spring rolls, for teabreak. This time, I added cabbage and dried mushrooms. Jerome prefers this version. He said it was better than old chang kee :) He demanded more. So I promised him that I'll make them again the following Monday.
And on Monday, I made them again. This time, I also added beansprouts to the turnip. So there's turnip, carrots, cabbage, mushrooms and beansprouts. It was the best I've made so far. But in the end, Jerome also said he'll not have another spring roll for the rest of the year. It's hard to cook for 2. When you put a little of everything, you really get a huge pot in the end! Who wants to join us for lunch or dinner next time?
All the ingredients for po piah making...
Putting all the ingredients nicely on a po piah skin to be rolled up...
There you go, 2 po piahs done!
I'm glad they tasted better than they looked :)
Deep fried Spring rolls served with sweet sauce and Thai sweet Chilli Sauce.