Popiah Spring Roll LTU #16

How time flies, this will be the last post of mine for the Little Thumbs Up event : Brown Sugar and Molasses which is ending tonight. I would like to take this opportunity to thank Zoe and Doreen for given me this opportunity to host the event, and also to thank all the blogger friends who given me so much support, without you, this event will not be successful! Beside thank you, I would like to apologise for not able to drop by your blog for the past 1 week. Although I very much wanted to but due to time constraint but cannot make it, I really wish I am an octopus lol. I do tell myself, I am going to do it the nights during my trip, hope this trip will be relax enough to free me at nights. 

I wanted to bake and post more for this event, there are a lot of  recipes being shortlisted but some situations beyond my control that didn't allow me to do it,  hope I am able to do it better during the next time. 

Although this event is ending but I will be coming back again for October theme : Coconut, do continue to give me supports by then heeheehee...

Back to today post, I made this spring roll is purely just for May's event, if not, normally will just wait for MIL to do the job as she will make the popiah as and when since dear husband likes to eat. 

May and Fion, I wanted to contribute more posts to BRFE but this is the best I can do...


The filling of the popiah is modified from the soon kueh recipe. 

Ingredients

1.1 kg jicama, peeled and shredded
6 dried shiitake mushrooms, soaked till soften, sliced to thin strips
4 tbsp dried shrimp, soaked in warm water till soften, roughly chopped

10 black fungus 
1 carrot

3 garlic gloves, minced
5 shallots, chopped small

Seasoning:
3 tbsp oyster sauce
1 tsp salt
3 tsp brown sugar
1 tsp chicken powder
½ tbsp light soy sauce 

½ tbsp fish sauce 

adequate pepper 

1 tbsp corn starch + 2 tbsp water (thickening agent)

popiah skin (TYJ spring roll pastry from Spring Home)

Method : 

1. In a wok, heat up 2 tbsp of vegetable oil over medium low fire. Add in the minced garlic and chopped shallots, cook till fragrant. (You can put more oil to make the garlic / shallot oil to keep for using to brush on the kueh)

2. Add the chopped dried shrimp and sliced shiitake mushrooms and stir fry for a good 3-5 minutes till the mixture is aromatic and slightly brown.

3. Add in the sliced black fugus, shredded carrots and jicama and seasoning, stir fry to mix well. Cover and cook till the jicama is soften, about 5-8 minutes. 

4. Lastly mix the corn starch and water together and add into the jicama mixture. This will thicken the whole filling.

5. Scoop out the filling and let cool completely before use.

6. To wrap the spring rolls, peel a piece of wrapper and place it diagonally (diamond shape) facing you on the working surface. Place one tablespoon of filling at the bottom edge and start rolling. Fold in the two sides and continue rolling. Finish the spring roll by securing the top edge with egg white or water. Repeat wrapping until all the filling is used up.

7. Heat up the wok with vegetable oil.

8. Deep fry the spring rolls in a batches until light golden brown on both sides.

9. Drain with paper towels.

10. Serve while is hot.

* you may refer to here for the steps on how to wrap the spring roll.

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

I'm submitting this post to the Best Recipes for Everyone ~ August 2015 

Event Theme : Dim Sum

 organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食谱