SPRING ROLLS

SPRING ROLLS

Ingredients;
1 piece of tofu diced into small pieces.
200 grms jicama (turnip) shredded
200 grms carrot shredded
200 grms cabbage shredded
6 long beans chopped
2 pips garlic chopped
3 shallots chopped
Salt to taste
Little sugar
¼ tsp white pepper powder.
25 pieces of frozen popiah skin
Oil for deep frying.

Sealing paste:
2 tbs corn starch
5 tbs of water.

Method:

Pan fry the diced tofu with little oil, till they are lightly brown. Keep aside.

Heat 2 tsp of oil in a wok, add in the garlic and shallots.
Sauté for a minute.add in the jicama, carrot, cabbage, and long beans.
Season with salt pepper and sugar. Cook for 5 minutes. Remove.

To assemble the spring rolls:
Lay the popiah wrapper on a clean plate.
Put some filling in the middle and add some diced tofu
on top of the filling.
Fold in the two sides and roll up the popiah skin tightly to
form the spring rolls.
Seal the the spring roll with the sealing paste.
Fry them over medium heat until golden brown.
Drain the spring rolls on paper towels and serve with chillie sauce.