FRIED VEGETARIAN  POPIAH

2 tbsp oil

4 cloves garlic ,finely chopped

150 gm vegetarian chicken ,sliced into sticks

500 gm sengkung,peeled and finely shredded.

100 gm carrot peeled and finely shredded.

10 french beans finely shredded

150 gm finely shredded cabbage

1 tsp sugar

2-3 tbsp vegetarian oysters sauce

¼ tsp aji no moto, if you like

½ tsp salt

¼ tsp white pepper

2 tsp cornflour

About 20 sheets frozen or fresh popiah

skins

Oil for frying

SEALING PASTE:

3-4 tbsp plain four

2-3 tbsp water

1.   Heat oil in a pan and fry garlic until golden brown. add in the chicken  fry for 1-2 mins . then add cut vegetables. stir

fry over medium heat until vegetables are wilted about 10 mins. if the mixture seem wet  increase the heat and stir fry until excess moisture is gone.

 

2.   Season with sugar,salt and pepper. spread the  vegetable in a an even layer and sift the cornflour over the mixture. toss and stir until well combined. the filling should be quite dry. transfer filling on to a shallow plate and leave to cool.

 

3.   Separate popiah skin but keep them covered. with a damp but well cloth. make a sealing paste by mixing the flour with just enough water to form a thick gum like paste.

 

4.   lay popiah roll skin on a clean dry working surface with one corner pointing towards you. place a spoonful of filling roughly one third way up from the base of the spring roll skin. fold the bottom third of the spring roll skin over the filling to enclose it and then fold sides down neatly now roll tightly brushing a little of the flour paste around the edges to seal the spring roll. form all rolls this way until filling is used up.

 

5.   Lay roll neatly on a tray and cover with cling film or a clean cloth. Popiah can be made several hours ahead and kept refrigerated. Close to serving time heat oil in a wok and fry over a low heat until golden brown. drain on absorbent paper and serve hot with chilly sauce

 

Note: non vegetarian can replace the vegetarian chicken with