Spring Rolls

Makes 25 - 30

6 shrimp (shelled, deveined, and chopped into small pieces)


1 piece bean curd (diced into small pieces)

2 cloves garlic (chopped)

2 shallots (chopped)

1 jicama, shredded

1 carrot, shredded

6 long beans (chopped)

Salt to taste

Sugar to taste

White pepper powder to taste

1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin

Oil for deep frying


Sealing Paste:

2 tablespoon corn starch

5 tablespoon of water


Directions:

1. Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.



2. Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.



3. To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.