Thai style Spring Rolls with Crab Meat are lighter than Chinese style spring rolls, and because they are not the least bit oily, they are surely much healthier, as well. Variations of this dish can be found in Chinese communities throughout Thailand and other Southeast Asia.
Spring rolls are popular within ethnic Chinese communities across Southeast Asia, from Hong Kong to Taiwan, Singapore to Malaysia, Indonesia to Thailand, the Philippines to Vietnam.
The papers, a.k.a. skins, they are made of, however, vary – and so do the ingredients they contain.
Sometimes they are fried, and sometimes they are served fresh (or uncooked).
Poh Pia Poo, a.k.a. Fresh Thai Spring Rolls with Crab Meat, are made with poh pia, or thin paper-like crepe or pancake made of wheat flour, crab meat, and other ingredients.
In addition to crab meat, the dish has roasted pork, a.k.a. char siu, and either Chinese-style chicken or pork sausage.
Unlike Cantonese spring rools, which are fried, Poh Pia are served fresh. A drop of water is placed on the edges of the spring roll paper to hold it together after it has been rolled.
Poh Pia is a Hokkien dish that originates in China’s coastal Fujian province, which is the ancestral home of many of Phuket’s Chinese-Thai residents.
I learned how to make Fresh Thai Spring Rolls with Crab Meat at one of the restaurants at Phuket Marriott Resort and Spa, Nai Yang Beach, where I was hosted for two nights.
When I arrived at the restaurant, the ingredients had already been beautifully arranged.
I was walked through the way the dish was prepared by the hotel’s enthusiastic and very talented sous chef.
He would demonstrate how to do something, and then I would give it a go. After we had finished preparing two dishes, I was invited to sit down and enjoy a mouth-watering lunch that I had played a part in preparing.
Here’s what you’ll need the following ingredients to make Fresh Thai Spring Rolls with Crab Meat …
- Crab Meat – 2 tablespoons (30 grams)
- Fresh Spring Roll Paper – 1 piece
- Lettuce – 2 pieces (20 grams)
- Jicama – 15 grams
- Chinese sausage (pork or chicken)-1 piece
- Roast Pork (char siu) – 4 slices (15 grams)
- Hoisin Sauce – 1.5 tablespoons (50 grams)
- Tamarind Sauce – 2 tablespoons (20 grams)
- Wash and slice into long thin strips
- Slowly cook with palm sugar and soy sauce
This is how it’s done …
- Mix the soy sauce, Hoisin sauce, and tamarind in a small bowl
- Place the cra meat, lettuce, jicama Chinese sausage, and roasted pork onto a sheet of fresh spring roll paper
- Place a drop of water on the edge of the spring roll papaer to make it stick together, then roll
- Serve on a plate or platter with garnish and top with sauce.
The Verdict …
This dish is delightfully light, fresh, and yummy. It can be served as a snack or a starter.
And what about as appetizers at a cocktail party? Wouldn’t it go nicely with a nice glass of well-chilled Chardonnay?
The Andaman Kitchen
The class was held at The Andaman Kitchen, the hotel’s all-day dining restaurant.
One of four food and beverage outlets at the hotel, the eatery serves Thai and international dishes for breakfast, lunch, and dinner.
Want to Know More?
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Click HERE for my review of Marriott Phuket COMING>>
Click HERE for another recipe from the Andaman Kitchen COMING>>
The Andaman Kitchen – Phuket Marriott Resort and Spa, Nai Yang Beach – 92, 92.1 Moo 3, Tambol Sakoo, Amphur, Talang, Phuket, Thailand. Tel: +66 76 625 555.