This is another dish that you can make few variations depending on your preference, some love it raw and fresh, some love it fried and crispy and some love it with build in caramelized sauce. The Malay's love the popiah this way. Fried popiah are coated with caramelized chili sauce. It's yummy, crispy and spicy. Just to cautious you...this dish is very addictive, need to have some self control here.
Fried Spring Rolls With Caramelized Chili Sauce / Popiah Goreng Bersira
Ingredients:3 cloves garlic, minced100 g shrimps chopped100 chicken fillet chopped2 green onions, sliced into matchstick pieces3 red chili, pounded1/2 cup shredded or finely chopped cabbage4-6 shiitake mushrooms, cut into matchstick pieces2 cups bean sprouts1 carrot shredded10 french beans thinly slice1 pkg. spring roll wrappers (thawed if frozen)STIR-FRY SAUCE:2 Tbsp. regular soy sauce2 Tbsp. oystersauce1 tsp chicken cube1 tbsp fish sauceCARAMALIZED SAUCE2tbsp chili paste / 2 sudu besar cili kisar1 tbsp chopped onions and garlic / 1 sudu makan bawang merah n putih kisar2 tbsp chili sauce / 2 sudu besar sos chili1 tbsp vinegar / 1 sdb cuka1 tbsp sugar / 1 sdb gula putih garam
- Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add shrimps and chicken fillet. Fry till both changed colour. Add in pounded chili and garlic. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
- Add cabbage, mushrooms, cabbage, French beans and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
- Remove from heat and add bean sprouts and spring onions
- tossing to mix in.
- Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
- To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
- Now sprinkle some of the fresh coriander and basil over the filling.
- Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
- Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
TO MAKE YOUR OWN DIPPING SAUCE:Heat up 2 tbsp oil saute chopped onion and garlic. Add in chili paste and stir fry for 5 minutes. Add in sugar, vinegar and chili sauce. Add water if necessary. Fry till sauce caramelized and add in the fired popiah. Coat well. To serve sprinkle some chopped green onions and fried shallots. Serve hot.