Recipe Ingredient
- 40 pieces spring roll wrappers
- 2 eggs, lightly beaten
- 300g breadcrumbs
- Filling:
- 800g yam bean (sengkuang), shredded
- 300g carrots, shredded
- 150g dried mushrooms, chopped
- 150g chicken meat, diced
- 150g prawns, chopped
- 1 tbsp chopped garlic
- 3-4 tbsp oil
- Seasoning:
- 1 tsp salt or to taste
- 1/2 tsp sugar or to taste
- 1 tbsp chicken stock granules
- 2 tbsp oyster sauce
- 1/4 tsp pepper
- 2 tbsp water
- Flour mixture (combined into a paste):
- 3 tbsp plain flour
- 5 tbsp water
- Sauce:
- 4 tbsp chilli sauce
- 2 tbsp tomato sauce
- 2 tbsp lemon juice
- 1/4 tsp salt or to taste
- 1 tbsp sugar
- 1 tbsp toasted sesame seeds
Instructions
- Heat oil in a saucepot, fry garlic till golden and aromatic.
- Add chicken, prawns and mushrooms. Stir-fry well.
- Put in yam beans and carrots. Fry well.
- Add seasoning and cook covered for 10-15 minutes until vegetables are tender.
- Dish out filling ingredients and drain well on a colander.
- Place a piece of popiah wrapper on a plate.
- Put a heaped tablespoon of filling on the wrapper.
- Roll up popiah and seal the edge with flour mixture.
- Coat popiah rolls with beaten eggs and roll in breadcrumbs.
- Deep-fry till golden and crispy.
- Drain well on paper towels.
- Serve with sauce.
- Mix all the ingredients together and add a sprinkling of toasted sesame seeds.
To make sauce:
