Poh Pia

Poh Pia


  • 1 cup Bean threads
  • 1 tbsp Dried chinese mushrooms
  • Peanut oil
  • 1/2 lb Ground pork
  • 1/2 lb Shrimp chop coarse
  • 1 cup Carrots  shred
  • 1 cup Bean sprouts
  • 1/4 cup Green onion chop coarse
  • 1 tbsp Fish sauce
  • 1/2 tsp Black pepper  ground
  • 1 package Eggroll wrappers
  • 1 Egg


Soak bean threads in hot water for 10 minutes, drain and chop to 4 inch lengths. Soak dried chinese mushrooms in hot water for 10 minutes, drain, remove tough stems and shred caps. Heat wok. Add peanut oil, ground pork and shrimp. Stir fry until pork changes color. Set aside to cool. Mix noodles, mushrooms, pork/shrimp mixture, carrots, bean sprouts, green onion, fish sauce and black pepper in a bowl. Place egg in small bowl and beat lightly. Peel off an eggroll wrapper and place on board with one point towards you (diamond, not square). Place about 1-1/2 tbsp of filling on wrapper, fold point nearest you over filling. Fold sides inwards, then roll up. Dip a finger in the egg and use it to seal the edges of the wrapper. Place each finished roll on wax paper, making sure that the rolls do not touch each other. Heat oil to 375F. Fry rolls, a few at a time, until they are golden brown. Drain on paper towels and serve with Poh Pia sauce.

  • 12 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min