Gluten-Free Popiah

Instructions

1. 1Prepare your vegetables: Peel the 1 medium jicama and cut it into thin matchsticks (julienne). Peel the 2 medium carrots and cut them into thin matchsticks (julienne). Trim the ends off the about 225 g green beans and cut them into thin matchsticks (julienne). Peel and mince the 2 cloves of garlic.
2. 2Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat (about 190.6°C or 190°C). Add the minced 2 cloves of garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3. 3Add the julienned 1 medium jicama, 2 medium carrots, and about 225 g green beans to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. They should still have a slight bite.
4. 4Add the about 225 g shrimp to the skillet with the vegetables. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque. The internal temperature of the shrimp should reach 63°C.
5. 5Stir in the 2 tbsp sweet soy sauce and 1 tbsp hoisin sauce. Cook for another 1-2 minutes, allowing the sauce to coat the vegetables and shrimp and thicken slightly.
6. 6To assemble the popiah: Lay one sheet of the 12 sheets Gluten-Free Spring Roll Wrappers flat on a clean surface. Place about 1/4 cup of the vegetable and shrimp mixture near one edge of the wrapper.
7. 7Fold the edge of the wrapper closest to the filling over the filling. Then, fold in the two sides of the wrapper towards the center. Tightly roll the wrapper away from you to create a neat spring roll. Repeat with the remaining wrappers and filling.
8. 8Serve the 12 Gluten-Free Popiah immediately.

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