Recipe Ingredient
- 3 tbsp cooking oil
- 2 cloves garlic, chopped
- 150g chicken meat, minced
- 150g small prawns, peeled and marinated with some sugar
- 150g dried shitake mushroom, soaked and julienned (optional)
- 100g carrot, julienned
- 150g yambean, julienned
- Seasonings:
- 1/2 tsp ground pepper
- salt to taste
- sugar to taste
- 24-25 pcs spring roll wrappers
- For sealing: 3 tbsp plain flour and 3 tbsp water
- Chilli sauce:
- 8 - 10 fresh chillies
- 2-3 bird´s eye chillies
- 6-8 cloves garlic
- 1/2 cup white vinegar
- salt and sugar to taste
- Sufficient cooking oil for deep frying the popiah spring rolls
Instructions
- Heat the cooking oil in a wok/pan, pan fry the garlic until golden. Add the chicken meat, prawns and mushroom. Stir well before adding the yambean and carrot.
- Stir in seasonings and remove once vegetables are just tender. Dish out filling and drain in a colander, leave to cool.
- Lay a piece of spring roll wrapper on a flat board. Place a tablespoon or two of the filling on the wrapper.
- Fold in the two sides and roll up the popiah. Seal the edge with the flour mixture.
- Heat sufficient cooking oil in a pot/ deep fryer. When oil is hot, slip in popiah rolls and deep fry until golden brown.
- Drain well on paper towels & serve with the chilly sauce.
- To prepare chilly sauce
- Using an electric blender, finely blend the chilly sauce ingredients. Season to taste with salt, sugar and vinegar.
