Fried Spring Rolls

	Fried Spring Rolls
	Ingredients
	6 shrimps (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

Method:

Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside..
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.
Add tamarind juice, salt, and sugar.
To assemble, lay a 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. Seal with the paste and deep dry over medium heat until golden brown. Drain on paper towels and serve with chili sauce.

Courtesy of www.rasamalaysia.com