Ingredients
Yields: 16-20 rolls
Prep Time: 40 Minutes
Cook Time: 10 Minutes
1 piece bean curd, diced into tiny pieces
1 1/2 tablespoons oil
2 cloves garlic, minced
6 shrimp, shelled, deveined, and chopped into small pieces
1 jicama (1 1/5 lbs), finely shredded
1 carrot, finely shredded
6 long beans, chopped
Salt to taste
Sugar to taste
3 dashes ground white pepper
1 pack of frozen Popiah wrappers (need 25-30 fresh Popiah skin)
Oil, for deep frying
Sealing Paste:
2 tablespoon cornstarch
5 tablespoons water
Preparation
