thin flour crepe (found in Asian grocery stores)
peeled & seeded cucumber, cut into thin strips
omelet, cut into thin strips
Chinese sausage, boiled & cut diagonally
blanched bean sprouts
tofu strips boiled in soy sauce *

tamarind juice
sugar
white Chinese soy sauce
corn starch
water
ground peanuts

cooked crab meat **
scallion
jalapeno pepper, sliced thinly

Let the flour crepe come to room temperature. Keep covered if not in use.
Place the ingredients for the stuffing in one corner of the crepe and roll it up egg roll-style.
(*) Traditionally, soy sauce tofu slices are part of this dish, but this can be omitted.

Garnish with scallion and sauce, jalapeno is optional.
(**) The traditional Poh Pia Sod would also be topped with cooked crab meat,
but this can be left out, since canned crab meat is not the same.

For the sauce combine tamarind juice, sugar and white soy sauce in a small pot.
Look for a taste that combines sweet, sour and salty flavors. When the mixture comes to a boil, thicken it lightly with cornstarch combined with water.
Add some chopped peanuts for an added texture.

This recipe is not a complete guide to making Poh Pia Sod, but rather a general guideline to help you make it at home. I will be testing this recipe out in the future and update this page with the results.

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