HOMEMADE POPIAH - SPRING ROLL

Homemade Popiah - Spring Roll image

Provided by foodcrazee

Categories Malaysian

Time 1h30m

Yield 20 spring rolls, 10 serving(s)

Number Of Ingredients 15

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20 pieces spring roll wrappers (popiah skin , recommended to try Homemade Popiah Wrapper ( Spring Roll ) or purchase ready made)
30 -50 g cornstarch (to make glue)
70 -100 g carrots, julienne
70 -100 g cucumbers, peeled, cores removed and cut into strip of 3 cm long for topping
300 g chinese lettuce
350 g turnips, julienne (sengkuang in malay)
100 g French beans, sliced finely
50 g shallots, sliced finely and fried till crispy
1 teaspoon chopped garlic
50 g small shrimp, shelled and boiled and chopped (or with other white meat) (optional)
3 eggs, beat the eggs with
1 teaspoon salt, fry thin omlettes and cut into strips for topping
100 g sweet chili sauce (to taste)
50 g red chilies, washed and pounded (blend) (optional)
100 g crushed peanuts (peanuts must be fried)

Steps:

To make filling: Heat oil and fry garlic till fragrant.
Add in french bean, carrot and turnip, braised with stock till soft.
Add seasoning (soya sauce, preferred) and reduced till gravy is almost dry.
Remove cooked vegetables and strain to separate gravy stock.
SAUCES/ CONDIMENTS.
Sweet Sauce:.
Fresh red chili paste (grind fresh red chili in blender).
Fry chopped garlic till golden brown.
Crushed Peanuts (pounded?).
To roll popiah: Spread sweet sauce onto skin, followed by chilli (optional).
Place 1 pc of Chinese lettuce onto the skin.
Place 2 tablespoon of the braised vegetable onto the lettuce.
Continue to sprinkle other condiments/ ingredients.
Add some fried garlic with oil unto ingredient (optional).
Fold bottom and side corners before rolling.
Secure with vegetable glue before final roll.
Serve with garnish of chopped spring onions, coriander, fried shallot and sauce (as dip).