Popiah Basah (Fresh Spring Rolls)

Ingredients

• 8 sheets Spring Roll Wrappers
• 1 medium Turnip
• 1 block Firm Tofu
• 1/2 cup Cooked Prawns
• 1/2 cup Bean Sprouts
• 4 leaves Lettuce Leaves
• 1/4 cup Peanut Sauce
• 2 tablespoons Hoisin Sauce
• 1 clove Garlic, minced
• 1 tablespoon Vegetable Oil

Instructions

1. 1Prepare the turnip: Peel and shred the 1 medium turnip. Place the shredded turnip in a medium saucepan with 1/4 cup of water. Cover and cook over medium heat (350°F/175°C) for 10-15 minutes, or until the turnip is soft and translucent. Drain any excess water thoroughly.
2. 2Prepare the tofu: Cut the 1 block firm tofu into 1/2-inch cubes. Heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium-high heat (375°F/190°C). Add the cubed tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown on all sides.
3. 3Cook the filling: Add the minced 1 clove garlic to the skillet with the tofu and cook for 30 seconds until fragrant. Add the cooked turnip, 1/2 cup cooked prawns, and 1/2 cup bean sprouts to the skillet. Stir-fry everything together for 2-3 minutes until the bean sprouts are slightly wilted.
4. 4Assemble the popiah: Lay one of the 8 spring roll wrappers flat on a clean surface. Place one of the 4 lettuce leaves in the center of the wrapper, leaving space around the edges.
5. 5Add the filling: Spoon about 1/4 of the stir-fried turnip, tofu, prawn, and bean sprout mixture onto the lettuce leaf.
6. 6Add sauces: Drizzle about 1 tablespoon of the 1/4 cup peanut sauce and 1/2 tablespoon of the 2 tablespoons hoisin sauce over the filling.
7. 7Roll the popiah: Fold the left and right sides of the spring roll wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling. Ensure the roll is snug.
8. 8Repeat and serve: Repeat steps 4-7 with the remaining 7 spring roll wrappers and filling ingredients. Serve the popiah basah immediately.

Substitutions

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