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Malaysian Popia Udang (Shrimp Spring Rolls)
by Hasni Ghazali, Bentara Restaurant, New Haven, CT

Directions

Serves 10 as appetizer
Serve with Sesame Bentara Sweet Chile Sauce

In a small bowl, mix the flour and water. Set aside.

In a large bowl, mix together the cabbage, carrots, jicama, scallion, tofu, shrimp and bean sprouts.

Carefully, separate the spring roll wrappers one from another and put them in a stack. Cover the stack with a very light damp kitchen towel to prevent the skins from drying out.

Working with one wrapper at a time, place a wrapper on a work surface with corners pointing to and away from you. Place about 2 Tbs. of the mixture on one fourth of the wrapper closest to you. Fold the corner close to you over the mixture and roll once.

Fold each side corner of the wrapper towards the middle (like wrapping a burrito). Then, with your finger, smear a small amount of the flour mixture on the last corner (the furthest away from you) and fold it over to finish the wrap.

Fill a medium saucepan with vegetable oil halfway up the sides of the pan. Heat the oil over medium-high heat until it reaches 325° to 350°F. You don't want the oil to be too hot since it'll burn the wrapper without cooking the inside.

Working in batches, put the spring rolls in the oil without overcrowding and fry until golden brown, turning once in a while, about 5 minutes.

Ingredients