Monday, June 24, 2013

Choon Pniah ( Nyonya Egg Spring Roll ) 娘惹春餅

Thinking to join Alan Travelling Foodies's MFF Penang event, but I have cooked few Penang foods before like Penang Assam Laksa , Penang prawn noodles (a very old recipe, will re-port if I cook this again) and Ju Hu Char ( never post this before), so I don't want to sharing the same recipe..
I went through the old Flavours food magazines and I found this Choon Pniah (Egg Spring roll) recipe shared by Theresa Goh. The earlier yummy crab laksa recipe is from her too. She is come from a Peranakan family in Penang. I like all recipes shared by her, going to try out more her recipes in the future.

springroll19 copy

The filling is similar like the normal spring roll which use yambean



But the homemade egg spring roll make this spring roll special, unlike using the store-bought spring roll wrapper, very crispy like eating biscuit. This homemade spring roll has slight chewy texture and has slight egg aroma.


Wrapping Choon Pniah

We also like this special homemade Worcestershire dipping sauce. It taste sweet, sour, salty with spices aroma, yum!

springroll18 copy
I found to enjoy with daun Kadok also taste nice..

In this hot and heavy haze day, we enjoyed this Choon Pniah with a bowl of mung beans and barley dessert soup, simply perfect!
springroll20 copy
Original recipe required to place cooked crab meat on top of filling before wrap the spring roll, since I couldn't get crab meat, so I replaced with fresh prawn meat.

Choon Pniah ( Nyonya Egg Spring Roll ) 娘惹春餅
(Recipe source: adapted from Flavours Food magazine, recipe by Theresa Goh, with minor changes)
*makes 9 spring rolls, with some leftover filling

125g chicken, diced (mix with 1/2tsp cornstartch)
springroll16 copy 100g fresh prawns, diced
2 cloves garlic, chopped
1 onion, chopped
30g carrot, shredded
400g yambean (sengkuang), shredded
2 soaked Chinese black mushroom, shredded
1/2tbsp soy sauce, or to taste
1/2tbsp sugar
1tsp salt or to taste
Pepper to taste
Cooking oil
dark caramel soy sauce for colouring,optional

  1. Heat oil in a work, fry garlic and onions till aroma but not browned.
  2. Add in chicken and prawns, fry until aromatic.
  3. Add in carrot, yambean and mushroom, fry for 1min before adding water. Allow to cook until yambean is translucent and dry, about 15mins. Set aside to cool.

Homemade Worcestershire Sauce

 2 cloves
1 pc small cinnamon
½ star anise
3tbsp water
1tbsp dark soy sauce
1tsp light soy sauce
1tsp mustard ( I use dijon mustard)
1 and 1/2tbsp white vinegar
1 and 1/2tbsp caster sugar
1/4tsp salt or to taste


  1. Mix all ingredients in a small saucepan, bring the sauce to boil and lower the heat, simmer uncovered till sauce turned thick, took about 10mins.


150g plain flour
1 tbsp corn flour
1 egg
1/4tp salt
300g water


  1. Combine the flour and cornflour in a mixing bowl. Make a well in the centre and add in the egg, salt and water, mix well.
  2. Lightly grease a 7” non-stick pan over low medium heat. Place a scoop of the batter onto the centre of the pan and swirl to coat the pan to make a thin crepe.If batter is too thick, add water to thin it down.
  3. The crepe is done when the sides start to curd. Remove from pan and make another crepe. Stack crepes on a bamboo basket.

To assemble and fry- place some filling on a crepe and roll up to enclose the filling completely (seal with glue (1tbsp plain flour + 1 1/2tbsp water). Heat enough oil in a wok for deep frying. Slip in the rolls, several at a time, and deep fry over a medium flame until golden and crisp. Drain on paper towels.

To serve – Cut spring roll into 3 segments, serve with cut chillies and homemade Worcestershire sauce.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies


Phong Hong said...

Sonia, lau nuar already lah myself! Can imagine biting into the crispy choon pniah with yummy sauce hee..hee..

Nami | Just One Cookbook said...

Wow, it looks delicious! I know some ingredients are probably hard to get here, so I continue to dream about visiting you. :D

鲸鱼蓝蓝蓝 said...


Rice Bowl Tales 有碗話碗 said...

Such a homely spring roll - using homemade pancake to wrap up all the lovely fillings; beautifully presented too, yum yum!!

Angelic Heart~ said...

Everything homemade, delicious yet healthy. :D

cikmanggis said...

Pasti nak cuba jugak ni .daun kaduk pun ada .Yum yum.

Joycelyn Pang said...

the popiah skin can it be used for normal popiah without frying?

Mel said...

It sure have tempted me .... as it looks so delicious. At this moment I can only look at your spring roll ...cant find yambean here....sad.

Somewhere in Singapore said...

All the dishes that you prepared has never fails to makes me drooling..

Sonia ~ Nasi Lemak Lover said...

Joycelyn, yes, you can just eat it plain without frying them, but this spring roll skin is totally difference from the normal spring roll skin (Popiah). I feel frying them taste better.

Tracy Low said...


Esther Lau said...

Yummy Popiah!!!! I can finish the whole plate by myself, haha....

Jozelyn Ng said...

I am coming for tea break now, popiah 2 bungkus!

孤傲的王子 said...

very yummy~~~
i want eat :)

Angie Ng said...


Mich Piece of Cake said...

These deep fried spring rolls look so good! Wish I could have some.

May Law said...

很喜欢这次的照片, 拍到的食物都会动了, 很想吃!

Li Shuan said...


Joycelyn Pang said...

oh okok... thanks for the info

Ann Low said...

WOW! Simply delicious. I love to have one with dipping sauce :)

Little Ghost said...


Little blue said...

I like this crispy skin spring roll, but this kind of weather....I bookmark already when the weather turn good sure I made this for my family.

xing hui said...

this is yummy, yummy, the crispy skin is good. drooling.

ICook4Fun said...

mmmm they look good!!! They look pretty much like the egg roll here in the US. The skin is also thick and chewy not like our usual fried spring roll.

Sissi said...

They look so good, I feel like making some rolls. Any rolls. Spring rolls, maki sushi... I wouldn't have the courage to make them from the scratch, like you, but they must be exceptional made at home.

divya said...

looks real yummy ! wonderful clicks !

Tze @ Awayofmind said...

yummy spring rolls!

LEY said...

Awesome! as for the wrapper i can save my time as opposite my house i always order from the auntie selling poh piah; I like the sauce that you sharing with us, but 2 cloves of ?? garlic?[words missing]

Small Kucing said...

I can never get such golden brown color. Mine its always either too pale or hangus

Joanne T Ferguson said...

G'day! These look SO delicious, TRUE!
I really want to taste one now too!
Cheers! Joanne
What's On The List

温馨小屋 said...


Kit @ i-lostinausten said...

These rolls look so sedaplicious! YUM! BTW I've made some Ang Ku Kuih using your recipe & it was perfecto! The only thing was I did not usu AKK moulds . Since I don't have that mould, I've used mooncake mould instead . Thanks for sharing your yummy recipes! ;)

Anonymous said...

Can share tips on how to get skin to stay crispy? Mine always becomes soft after a few minutes even before I can finish frying the whole batch.


lena said...

the fresh popiah skin looks so good! i guess eating it non fried ones also very nice!

Gloria Baker said...

yay! Sonia we love spings rolls and these look amazing!!!

Anonymous said...

thanks for share........

Rachel Page said...

Wow This is look so good. I love vegetable and I love spring rolls.

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