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Filling -
2 tbsp vegetable oil
1 tsp chopped garlic
3 shallots, thinly sliced
1/4 lb (125g) shrimp (prawns), peeled,
deveined, and cut into 1/4 inch (6-mm) pieces
2 carrots, peeled and finely julienned
1 small jicama, 7-8 oz (220-250g), peeled
and finely julienned
1 cup (4 oz / 125g) julienned bamboo shoot
1 cup (3 oz / 90g) finely shredded cabbage
1 tbsp distilled white vinegar
1 tsp sugar
1/4 tsp salt
1/4 cup (2 fl oz / 60 ml) water
3 eggs, lightly beaten (optional)
1-2 tsp vegetable oil, if using eggs
1 package (1 lb / 500g) lumpia wrappers or
fresh spring roll wrappers
3 Chinese sausages, steamed and coarsely
chopped (optional)
1 small English (hothouse) cucumber,
peeled, seeded and julienned
3 green (spring) onions, white part only,
finely slivered
2 red Fresno or serrano chiles, seeded and
finely slivered
16 fresh coriander (cilantro) sprigs
1 cup (8 fl oz / 250 ml) hoisin sauce
1/3 cup (3 fl oz / 80 ml) Sriracha sauce |
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Method :
To make
the filling, preheat a wok over medium-high heat and add the oil.
When it is hot, add the garlic and shallots and stir-fry until the
shallots are translucent, 1-2 minutes. Add the shrimp and stir-fry
until they turn bright orange-pink, about 2 minutes. Raise the heat
to high, add the carrots, jicama, bamboo shoot and cabbage and
stir-fry until the vegetables are tender, about 5 minutes. Add the
vinegar, sugar, salt and water, stir well, cover and simmer gently
until the vegetable are cooked but still crisp, about 5 minutes
longer. Pour the vegetables into a colander to drain and let cool.
While the
filling cooks, prepare the remaining ingredients: If you are using the
eggs, place a 9-inch (23cm) frying pan over medium high heat and heat
until hot. To test, sprinkle with drops of water If they turn to beads
and dance across the surface, the pan is ready. Add 1 tsp oil to the pan
and wipe up the excess with a a paper towel. (Too much oil will not work
for this recipe). Reduce the heat to low. Pour in about one-third of the
beaten egg, then swirl the pan to spread it evenly over the bottom. Let
cook for 1 minute, or until the bottom is light brown and the edges
start to shrink back. Carefully peel loose at the edge and turn out onto
a cutting board. Roll up the omelet jelly-roll style and cut crosswise
into very thin shreds. Cook the remaining egg in two batches and cut
into shreds.
Arrange the
wrappers, the omelet shreds and sausage (if using), the cucumber, green
onion, chiles, coriander sprigs, and filling on a platter. Pour the
hoisin and
Sriracha Sauce into 2 dipping sauces.
Invite your
guests to wrap their own poh pia - To make a spring roll, lay 1 wrapper
on a flat surface. Scatter a tablespoon of the vegetable filling across
the lower third of the wrapper, top it with a small amount of egg shreds
and Chinese sausage (if using), cucumber strips, green onions, chile
slivers, and coriander sprigs. Top with some hoisin sauce and a dribble
of
Sriracha Sauce. Roll up the bottom of the wrapper to enclose the
filling and form a log. Fold in the sides to enclose the ends, then
finish rolling until the log is totally enclosed. Leave the roll whole
or cut in half crosswise and eat out of hand.
Makes about
16 rolls; serves 16
Every country
in Southeast Asia has its own version of the spring roll, and fresh ones
- that is, not fried - are particularly popular in Singapore and
Malaysia, where the
Nonya kitchen flourishes.
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