Thai Noodles & Snacks. Nongkran Daks

      Fresh Spring Rolls (Po Piah Sot)

      2 dried Chinese sausages (lap cheong)

      1 tablespoon oil

      2 eggs, lightly beaten

      8 spring roll wrappers

      1 cucumber, peeled and cut into strips

      250 g (8 oz) firm bean-curd, cut into strips

      8 spring onions, trimmed

      250 g (2 cups) cooked crabmeat, leave some to garnish

      250 g (8 oz) bean sprouts, blanched for 2 minutes

      Sauce

      250 ml (1 cup) water

      100 g (1/2 cup) palm sugar

      2 tablespoons tamarind pulp soaked in 60 ml (1/4 cup) water, mashed and strained to obtain the juice

      90 g (2/3 cup) finely ground roasted peanuts

      2 tablespoons Crispy Fried Shallots (see note)

      1 tablespoon fish sauce

      1 tablespoon sweet black soy sauce

      1 tablespoon oyster sauce

      1 teaspoon salt

      4 teaspoons cornstarch mixed with 60 ml (1/4 cup) water

      1/4 teaspoon five spice powder

      45 g (1/4 cup) dry-roasted sesame seeds (see note below)

      1 Steam the dried Chinese sausages for 5 minutes, cool and cut into 8 strips lengthwise.

      2 Heat the oil in a wok or skillet over medium heat and fry the eggs into an omelet. Cut the omelet into 8 long pieces and set aside.

      3 Place a spring roll wrapper on a flat surface and put a piece of sausage, omelet, cucumber, beancurd, spring onion, 2 tablespoons of crabmeat and some bean sprouts on the wrapper. Roll the wrapper up tightly. Repeat until you use all the wrappers.

      4 To make the Sauce, combine all the ingredients, except the sesame seeds, in a saucepan. Cook over medium heat until the mixture boils; stir a few times. Add the sesame seeds when the mixture begins to thicken. Transfer to a serving dish.

      5 Serve rolls as they are, or steam the rolls for 1 to 2 minutes in a steamer or microwave oven. Garnish each roll with some crabmeat and serve the Sauce on the side or drizzle on top.

      Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of shallots as desired and stir-fry in hot oil over low heat for 1-2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

      Dry-roast the sesame seeds by heating a frying pan over medium heat, add the seeds, and toss them continually for 2-3 minutes until they begin to brown, ensuring they're removed from heat before they begin to pop and burn.