Popiah (Singapore Fresh Spring Rolls)

Instructions

1. Heat the oil in a large wok over medium heat. Fry the garlic and the 2 tablespoons sweet bean sauce for 1 minute, then add the jicama and carrots and stir for 5 minutes.
2. Add the water, cover and simmer for 25 to 30 minutes until the jicama is soft and sweet. Uncover and cook off the liquid, stirring, until the filling is moist but not wet.
3. Stir in the prawns, salt and pepper and cook for 3 minutes until the prawns are pink and cooked through. Cool, then squeeze the filling in a clean cloth or sieve to remove excess liquid.
4. Cook the beaten eggs in a lightly oiled nonstick pan as a thin omelette. Roll it up and slice into thin ribbons.
5. Set out the wrappers (covered with a damp cloth), lettuce, filling, egg, sprouts, sauces, peanuts and shallots in an assembly line.
6. Lay a wrapper flat. Spread 1 teaspoon of sweet bean sauce and 1/2 teaspoon chili sauce along the lower third, then add a lettuce leaf and 3 tablespoons of filling.
7. Top with egg ribbons, bean sprouts, peanuts and shallots. Fold the bottom edge over the filling, fold in the sides and roll up tightly. Cut in half and serve right away.

Tips

• Keep unused wrappers under a damp cloth so they do not dry and crack. Let refrigerated wrappers come to room temperature before rolling.
• For a vegetarian version, replace the prawns with fried tofu and shiitake mushrooms, and use a vegetarian sweet bean sauce.