Fresh Popiah Rolls with Braised Jicama, Shrimp and Crushed Peanuts

What you need

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 150 g (5 oz) peeled shrimp, roughly chopped
• 600 g (1 1/3 lb) jicama, peeled and shredded
• 1 medium carrot, peeled and shredded
• 1 tbsp light soy sauce
• 1 tsp sugar
• 100 ml (scant 1/2 cup) water
• 2 eggs, beaten with a pinch of salt
• 150 g (5 oz) bean sprouts
• 100 g (3 1/2 oz) fried tofu puffs, finely diced
• 12 popiah wrappers, thin wheat crepe-style, thawed if frozen
• 12 leaves lettuce, small, dried
• 4 tbsp sweet bean sauce, hoisin works
• 2 tbsp chili sauce
• 40 g (1/3 cup) roasted peanuts, coarsely crushed

Method

Restated from the original video

1. 1

   Heat the oil in a wok over medium heat and fry the garlic for 30 seconds until fragrant.

2. 2

   Add the shrimp and stir-fry until pink and opaque, 2 min. Scoop them into a bowl.

3. 3

   Put the jicama and carrot in the wok with the soy sauce, sugar and water.

4. 4

   Cover and simmer over low heat for 20-25 min, stirring halfway, until the jicama is soft. Add a splash of water if it dries out.

5. 5

   Uncover and cook off any liquid, then fold the shrimp back in. Taste, add a little more soy sauce if needed and let the filling cool.

6. 6

   Pour the beaten eggs into a lightly oiled nonstick pan over medium-low heat, tilt to spread thinly and cook until just set, about 1 min. Slide out, cool and cut into thin strips.

7. 7

   Blanch the bean sprouts in boiling water for 30 seconds, drain well and cool.

8. 8

   Lay a wrapper flat and spread about 1 tbsp of sweet bean sauce across the middle. Add a dab of chili sauce if you like heat.

9. 9

   Top with a lettuce leaf, then 3-4 tbsp of the jicama filling, a few egg strips, bean sprouts, tofu puffs and a sprinkle of peanuts.

10. 10

    Fold the two sides in, then roll up tightly from the bottom like a burrito.

11. 11

    Repeat with the remaining wrappers and cut each roll in half to serve. Serve within an hour, while the wrappers are still soft and the filling is not wet.

Imported from myplantifulcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.