Popia Malaysian Spring Rolls

Made these in the Penang cooking class as well.  A million things to chop, but so delicious and so fresh.

Ingredients:

Spring Roll Wrappers

30 Prawns, shelled and deveined 

1 handful Green Beans, diced

4 Garlic Cloves, minced

2 blocks Raw Tofu, julienned

1/2 cup Fried Tofu, chopped

Black Pepper

Plum Sauce

Hoisin Sauce mixed with Chile Sauce

1 bundle Cilantro, chopped

3 leaves of Lettuce, julienned

2 Eggs, cooked and julienned

1/2 Jicama, julienned

1/2 Cucumber, julienned

1 handful Peanuts, roasted and ground

1 handful Dried Shallots

1 handful Bean Sprouts

1 Chile Pepper, seeded and julienned

First - to market. Got the sauces, made fresh:

Got the spring roll wraps, made fresh.  This was so cool - the dough adhered to itself, so the man making them would touch his ball of dough down onto the pan for a split second and then pull it up quickly.  This would leave just a thin layer on the pan, which a woman would scrape off immediately, making each thin wrapper.

Our assembled ingredients (post-chopping):

1. Chop, dice, or julienne all vegetables. To julienne simply means to cut into long, thin strips, like the cucumber below.

The fried tofu:

The green beans:

2. Cook peanuts in wok for 2-3 minutes, stirring constantly.  Take off heat when blackened, and crush.

3. Scramble eggs and cook a thin omelet over high heat, flipping once.  Roll egg and slice.

4. Peel and devein prawns.  

5. Cook garlic in pan for 1 minute over high heat, and stir in prawns. Cook for 1 more minute.

6. Add in raw tofu, green beans and black pepper.  Stir for 2 minutes, then turn off heat.  Allow to sit in pan for a few minutes to let to flavors continue to blend.

7. Place a spring roll wrapper on a plate, and spread a spoonful of plum sauce and sweet and sour sauce on top.

8. Add a lettuce leaf, and a small spoonful of the prawn mixture on top.

9. Add all other ingredients, roll and consume.