Every Asian country has its version of the spring roll. In Malaysia, Taiwan, and Singapore, the spring roll is called popiah.
Popiah has three layers of flavors and textures inside: the sauces, the vegetable filling, and the garnishes.
Ingredients:
3/4 cup cooking oil
20 fresh popiah wrappers
Fresh lettuce leaves, wash and drained dry
Fillings:
3 cloves garlic, finely minced
8 oz shrimp, shelled, de-veined and cut into small pieces
2 lbs yam bean or jicama, grated
2 oz french beans, sliced
4 bean curd, chopped into small pieces
Some fried shallot crisps
Seasonings:
1 teaspoon salt or to taste
1/2 teaspoon white pepper powder
1 teaspoon sugar or to taste
1 cup water
Sauces:
1/2 cup sweet sauce (tee cheo) or Hoisin sauce
1/4 cup chili sauce (Sriracha or Lingham Hot Sauce)
Cooking Method:
1. Heat up your wok with 1/4 cup oil, shallow fry the bean curd until lightly browned. Remove and drain on paper towels.
2. In a deep pot, add in the remaining oil until heated.
3. Transfer the garlic into the deep pot and stir fry until aromatic, add in the prawn and stir fry until slightly cooked.
4. Add in the yambean or jicama, french beans, salt, pepper, sugar and water, stir well.
5. Reduce the heat and simmer until the yambean or jicama turns soft, for about 30 minutes. Taste the filling, add more salt and sugar to taste.
6. Remove the filling and keep aside to cool. (The filling might be slightly watery.)
7. Lay a piece of the Popiah wrapper on a flat board.
8. Spread a little sweet sauce or hoisin sauce and a little chili sauce on it.
9. Place a lettuce leaf over the sauces.
10. Spoon 3 tablespoons of filling onto the leaf.
11. Top with the fried bean curd and fried shallot crisps.
12. Fold up the two sides of the wrapper and roll up.
13. If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah.
