Prepare sauce first by sifting flour into
a hot dry frying pan. Fry to a light golden color. Sprinkle on sugar and
allow to melt slightly then remove from heat. Cool briefly, then add
soya sauce and enough water to form a sauce of medium consistency. Beat
for 2 minutes to remove any lumps then cook for 2-3 minutes. Remove from
heat and pour into several small bowls.
To make wrappers, sift plan flour into a
mixing bowl with glutinous rice flour and salt. Stir in water to form a
thick paste, then gradually blend in eggs. Beat for 10 minutes, adding
water a little at a time until batter is of thin consistency and very
smooth. Stand for 20 minutes before cooking.
Peel yam bean and grate. Put into a small
saucepan and cover with boiling water. Simmer until tender, then remove
from saucepan, reserving liquid. If potato is used, peel, grated and
place in a bowl. Cover with boiling water and stand for 5-6 minutes.
Drain, reserving liquid.
Shred bamboo shoots finely. Thinly slice
or shred spring onions. Wipe cucumber and grate. Thinly slice chilies
Chop pork into 1 cm (1/2 inch) dice and
put into a small saucepan. Cover with water and bring to the boil. Cook
on high heat for 10 minutes, then remove, reserving stock. Mince meat.
Soften beanshoots by steeping in boiling
water for 2 minutes. Drain and rinse in cold water. Drain again.
Beat eggs lightly. Oil a small omelette
pan and pour in eggs. Cook until firm, turn and lightly brown other
side. Remove from pan. Cool and shred finely. Shred beancurd.
Heat 2 tbsp oil in a large frying pan or
wok and fry sliced garlic for 2 minutes. Add minced pork and brown well.
Add yam bean or potato, bamboo shoots and bean paste. Stir well, then
pour on 1/3 cup liquid from the cooked yam bean and 1/3 cup liquid from
the pork. Simmer on high heat for 10 minutes, until liquid has dried up.
Add prawns in last few minutes of cooking. Stir in cucumber, chili,
beancurd and spring onions. Mix well and cook on low heat, stirring
frequently, for 3 minutes. Season with salt and pepper. Wash lettuce
leaves and wipe dry.
To cook pancake wrappers, brush an
omelette pan lightly with oil. Heat and pour in just enough batter to
very thinly coat the surface of the pan. Cook on moderate heat until
golden underneath with slight specks of brown appearing. Carefully lift
up and turn to cook other side. Stack pancakes between pieces of
Let pancakes cool slightly, then line each
with a lettuce leaf, smear with a little pounded chili and add several
beanshoots. Top with a heaped spoonful of the cooked filling. Garnish
with shredded omelette, a few more beanshoots and a sprig of coriander,
plus a sprinkling of fried garlic or onion. Roll up tightly, taking care
not to tear the pancake. Arrange prepared spring rolls attractively on a
wide plate. Serve with the sauce.
If preferred, the lettuce, pancakes,
chili, beanshoots, omelette, herbs and cooked filling may be placed on
the table to be individually wrapped.
Makes about 30 spring rolls.
Popiah are a specialty of Penang
but popular throughout Malaysia. They are prepared in two ways, one with
a fresh pancake wrapper similar to the
Lumpia of the Philippines and the other in spring roll wrappers. The
latter is deep fried and is somewhat similar to the Chinese spring roll,
from which it originated.