Fresh Spring Rolls/Popiah

Popiah is another popular snack in my hometown, Malaysia. It is a light paper-thin crepe wrapped with shredded jicama, string beans, cucumber, prawns, and fried shallots. The skin is made of wheat flour and water. Making popiah skin is labor-intensive as it involves standing in front of a hot griddle and using the palm of the hand to dip into the flour mixture and press the dough on the griddle with a "pull and dip" rythmn. We would normally buy fresh popiah skin in the local wet market by the pound. You can purchase frozen popiah skin or pastry wrappers in local Asian markets. I like to serve this dish at a party as this allows my guests to have fun in making their own spring roll.




2 cups jicama, julliened

1 cup french beans, sliced thinly

1 cup firm beancurd, julliened

½ cup shallot, sliced

2 Tbsp. garlic, minced

oil for stir fry

Ingredients (B):

4 eggs, beaten

1 cup cucumber, julliened

½ cup toasted peanuts  (skins removed and finely grind)

1 head lettuce

cilantro, shredded

chee hou sauce or plum sauce

chilli sauce (optional)

popiah skins, thawed at room temperature

Seasonings (C):

salt and sugar to taste

2 tsp. white pepper powder

2 Tbsps. light soy sauce

1 Tbsp. oyster sauce

Method:

1.Wash and cut all ingredients. Toast and grind peanuts finely.













5. Using the same skillet, add some oil and brown beancurd on both sides. Remove beancurd and saute string beans till it is cooked but not soft. Add this to the jicama mixture.



7. In another saucepan, heat enough oil and fry the rest of the shallots and garlic till crisp and brown. Drain on paper towel to remove excess oil.