Method

  1. Finely chop the shallots and garlic in a food processor. Remove and set aside. Next, shred the peeled carrot and jicama. Remove and set aside. Then finely slice the green beans. Remove and set aside.
  2. Separately mince the chicken and shrimp, then set aside.
  3. Heat a nonstick large frying pan over medium heat until hot. Add ½ teaspoon cooking oil, swirling to coat sides. Add half the beaten eggs and cook until it is lightly browned on bottom but set on top, for about 1 minute. Without tearing the omelet, turn it over and cook for another 5 seconds before removing it from the pan. Repeat the same steps with the remaining egg. Roll omelets into cylinders and cut crosswise into ½ cm wide strips. Set aside to be used as garnish.
  4. To make the filling, place a wok over high heat until hot. Add remaining cooking oil, swirling to coat sides. Add the chopped shallots and garlic, constantly stirring until fragrant. Add shredded carrot, jicama, green beans, minced chicken breast and shrimp; stir-fry for about 2 minutes. Add water, soy sauce, chili garlic sauce and sugar. Reduce heat to medium and cook, uncovered, until vegetables are tender-crisp and pan juices have evaporated. Stir in green onions. Remove from heat and let cool.
  5. To assemble, place a wrapper on a plate. Spread a small amount of hoisin sauce and chili garlic sauce on the wrapper. Top with 1 lettuce leaf, filling, cooked shrimp, bean sprouts and egg strips. Roll up wrapper, turning in the sides so the filling is completely enclosed.

Ingredients

  • 12 fresh popiah or lumpia wrappers (spring roll wrappers)

Filling:

  • 2 small shallots
  • 3 cloves garlic
  • 1 small carrot, peeled
  • 200g jicama, peeled
  • 100g green beans
  • 35ml cooking oil
  • 200g chicken breast
  • 200g shrimp shelled and deveined
  • 60ml water
  • 1 tbsp soy sauce
  • 2 tbsp chili garlic sauce
  • 1 tbsp sugar
  • 3 green onions (green parts only), julienned
  • 12 lettuce leaves

 

Garnish:

  • 3 eggs, lightly beaten
  • Hoisin sauce
  • Chili garlic sauce
  • 1 cup bean sprouts
  • 12 shelled cooked shrimp, cut in half lengthwise

Chef’s tips:

    I like to have all the separate elements of popiahs prepared: the wrappers, sauces, lettuce, filling, shrimp, bean sprouts and egg strips. My guests love to wrap their own and customize the popiahs to their liking. It’s fun to get everyone all wrapped up in the fun!