Popiah ( Malaysian Spring Rolls )
- 24 fresh popiah wrappers
- Fresh lettuce leaves, wash and drained dry
- 3 cloves garlic, minced
- 50 g dried prawns, washed and chopped
- 900 g turnips, or yambean or jicama or sengkuang in Malay; Julienned
- 50 g french beans, sliced thinly
- 1 carrot, 50g, julienned
- 2 firm beancurd, fried and sliced into thin strips / dice into small pieces
- 200 g bean sprouts, boiled briefly and drained dry
- 2 pinch eggs, beat with a pinch of salt, fry into thin omelettes and cut into long, thin strips)
- 50 g shallots, sliced finely and fried till crispy
- 100 g peanuts, fried and then crushed
- 1/2 teaspoon white pepper powder
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar, or to taste
- 1 cup water, or water from soaked dried prawns
- 1/2 cup sweet sauce, or hoisin sauce
- 1/4 cup chilli sauce
- Heat up oil with oil ( 1/4 cup ), shallow fry beancurds until light brown. Dish out, drain on kitchen paper and cut into thin strips or diced into small pieces.
- In a very hot wok, heat 2 tablespoons oil till just smoking. Add dried prawns and fry till lightly golden. Add the minced garlic and fry till golden brown.
- Add turnips, french beans and carrots. Stir fry till heated through. Add the salt and sugar. Mix thoroughly.
- Add the water. Reduce heat and simmer until the turnip turns soft, about 30 minutes.
- Turnip should now be cooked but still crunchy. Taste and adjust seasoning if necessary.
- Sprinkle ground white pepper, mix well and turn off heat.
- Push everything to one side of wok to drain off sauce. When cool, transfer filling to a bowl minus the sauce.
- To wrap the Popiah, lay a piece of Popiah wrapper on a flat board. Spread a little sweet and chili sauce on it. Place a lettuce leaf over the sauces. Spoon 2 tablespoons filling onto the lettuce. Top with fried beancurd, omelette strips, cooked bean sprouts, fried shallots and crushed peanuts.
- Roll one side of wrapper to cover the filling, then fold up the two sides and roll up. Serve immediately.