Popiah (Malaysian Fresh Spring Rolls)

Ingredients:

- 3/4 cup cooking oil
- 8 fresh popiah wrappers
- Fresh lettuce leaves, wash and drained dry

Fillings:
- 3 cloves garlic, finely minced
- 8 oz shrimp, shelled, deveined 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 chilli sauce (Mae Ploy)
- 1/4 cup chili sauce (Sriracha or Lingham Hot Sauce) Cooking Method:

Preparation:

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 yam bean or jicama, french beans, salt, pepper, sugar and water, stir well.
5. Reduce the heat and simmer until the yam bean 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.

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