ปอเปี๊ยะสด  (Porpia Sod)
Spring Roll

15-20 spring roll sheets
500 g of bean sprouts with the tails pinched off
1 white soya bean cake
200 g  pork fillet cut into small pieces
2 chicken eggs
100 g fried thinly cut Chinese sausage
cucumbers, spring onions, fresh red chilies,
vegetable oil
crab meat
dark soy sauce cut into small cubes
sugar
Chinese five-spice powder.

Heat oil in a frying pan over a moderate heat until it starts vaporizing.   Stir-fry pork until it is cooked.  Add soya bean cakes, dark soy sauce, sugar, and a little water.  Stir.  Allow the mixture to boil.  Add Chinese five-spice powder.  Cover and simmer over a low heat until the liquid is reduced.  Remove from the heat. Parboil bean sprouts in hot water until cooked.  Cut cucumbers into thin slice pieces.  Slantwise cut the red chilies into pieces.  Beat eggs in a bowl.  Fry in a little hot oil until golden cooked.  Shred and place the beaten eggs in a bowl.  Place spring roll sheets on a tray.  Add bean sprouts, cucumbers, Chinese sausage, stir-fried pork and egg shred, and then roll up securely.  Spoon over spring roll sauce.  Scatter with crab meat, red chilies and spring onions.