Gluten-Free Popiah (Spring Rolls)

Ingredients

• 12 pieces Gluten-free spring roll wrappers
• 200 g Shrimp
• 1 medium Carrot
• 200 g Jicama
• 1 cup Bean sprouts
• 4 leaves Lettuce
• 2 cloves Garlic
• 2 tbsp Hoisin sauce (gluten-free)
• 1 tbsp Sweet chili sauce
• 1 tbsp Vegetable oil

Instructions

1. 1Prepare your ingredients: Peel and devein the 200 g Shrimp. Peel and cut the 1 medium Carrot into thin matchsticks (julienne). Peel and cut the 200 g Jicama into thin matchsticks (julienne). Rinse the 1 cup Bean sprouts. Wash the 4 leaves Lettuce.
2. 2In a 10-inch skillet, heat the 1 tbsp Vegetable oil over medium-high heat until it shimmers, about 1 minute. Add the 2 cloves Garlic and stir-fry until fragrant, about 30 seconds. Do not let the garlic burn.
3. 3Add the julienned 1 medium Carrot and 200 g Jicama to the skillet. Stir-fry for 3-4 minutes, until they are slightly softened but still have a slight crunch.
4. 4Add the 200 g Shrimp and 1 cup Bean sprouts to the skillet. Stir-fry for another 1-2 minutes, until the shrimp turn pink and opaque and the bean sprouts are just wilted. Remove the skillet from the heat.
5. 5In a small bowl, whisk together the 2 tbsp Gluten-free hoisin sauce and 1 tbsp Sweet chili sauce until well combined.
6. 6To assemble each popiah, lay one of the 12 pieces Gluten-free spring roll wrappers flat on a clean surface. Place one of the 4 leaves Lettuce near one edge of the wrapper. Spoon about 2-3 tablespoons of the stir-fried vegetable and shrimp mixture onto the lettuce.
7. 7Drizzle about 1 teaspoon of the hoisin sauce mixture over the filling. Fold the sides of the wrapper inwards over the filling, then tightly roll the wrapper from the edge with the lettuce and filling to create a spring roll. Repeat with the remaining wrappers and filling.
8. 8Serve the 12 Gluten-Free Popiah immediately.

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