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- 1/2 pack of spring rolls skin
- 2 tbsp cooking oil, to cook the filling
- 1 onion, sliced
- 2 cloves garlic, chopped
- 250g cleaned prawns
- 1/2 turnip, julienned
- 1 carrot, grated
- 1 cup beans sprouts
- 1 stalk Chinese celery
- 1 tsp salt
- 1 tsp white pepper
- 1 egg, beaten & used as a sealant
- For the chilli coating:
- 3 tbsp oil, to cook the chilli coating
- 1/2 cup chilli paste
- 1 1/2 tbsp vinegar
- 1 tsp salt
- 1/4 cup sugar
- To make the filling, heat the oil in a pan. Saute the onion & garlic till it becomes limp and fragrant. Put in the prawns and fry for 1 minute until it turns pink.
- Add in the turnip & carrot. Cook for a further 3 minutes till it becomes soft. Put in the bean sprouts and Chinese celery. Cook briefly. Flavour with salt and pepper.
- Pour the cooled filling into a strainer over a bowl, to strain the liquid.
- Place a layer of the spring roll skin on a clean surface. Scoop a tablespoon of filling onto the skin.
- Roll the spring roll skin and flap the sides towards the inner part of the spring rolls. Seal the end of the filled spring roll skin with the beaten eggs. Continue filling, rolling and sealing the skins until all the filling has been used.
- Deep fry the filled spring rolls in hot oil, turning until all sides are crisp and golden brown. Drain on paper towels.
- For the chilli coating, heat oil in a pan. Put in the chilli paste and saute until the oil separates. Put in the sugar, salt and vinegar and cook on medium heat for 3 more minutes.
- Turn off the flame and coat fried popiah in chilli. Enjoy!