Spring Rolls

Spring Rolls 

Ingredients

Shrimp-10  chopped into small pieces

Bean curd - 1 piece, cut into small pieces

Garlic - 3 finely chopped

Carrot - 1 shredded

Beans - 7 chopped

Shallots -2 chopped

Jicama -1 shredded

Pepper powder - ¼ tsp

Salt

Frozen Popiah wrappers - 1pack 

Oil for deep frying

Sealing Paste

Corn starch - 2 tbsp
Water - 6 tbsp

Method

In a Pan fry the  bean curd with a little oil until they turn light brown. 

Heat oil in a pan and fry the garlic and shallots until aromatic. Add shrimps, jicama, carrot and beans. Season with salt, pepper and cook for 7 minutes in a medium flame. Cover with lid.

Lay a spring roll wrapper on a clean cutting board. 

Put some filling in the middle and add some diced bean curd on top of the filling. 

Fold in the two sides and roll up the wrapper tightly to form the spring rolls.

Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. 

Drain the spring rolls on paper towel and serve them with hot sauce.