Spring Rolls Recipe
Yields: 16-20 rolls | Prep Time: 40 Minutes | Cook Time: 10 Minutes
1 piece bean curd, diced into tiny pieces
1 1/2 tablespoons oil
2 cloves garlic, minced
6 shrimp, shelled, deveined, and chopped into small pieces
1 jicama (1 1/5 lbs), finely shredded
1 carrot, finely shredded
6 long beans, chopped
Salt to taste
Sugar to taste
3 dashes ground white pepper
1 pack of frozen Popiah wrappers (need 25-30 fresh Popiah skin)
Oil, for deep frying
2 tablespoon cornstarch
5 tablespoons water
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and stir fry the garlic until aromatic. Add shrimp, julienned jicama, carrot and long beans. Season with salt, sugar, pepper, and cook for 5 minutes.
To assemble the spring rolls, lay a spring roll wrapper 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.
For the chili dipping sauce, I recommend Lingham’s hot sauce if you can find it, or Sriracha hot chili sauce, or Thai sweet chili sauce.
If you can’t find jicama in your market, you can use cabbage.