6 shrimps (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying
2 tablespoon corn starch
5 tablespoon of water
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and fry the garlic and shallots until aromatic.
Add shrimps, julienned jicama, shredded carrot and long beans.
Season with salt, pepper, sugar and cook for 5 minutes.
To assemble, lay a wrapper / Popiah skin 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.
Seal with the paste and deep dry over medium heat until golden brown.
Drain on paper towels and serve with chili sauce.