Vegan Popiah (Spring Rolls)

Ingredients

• 12 sheets Spring Roll Wrappers (rice paper)
• 1 shredded Jicama
• 1 shredded Carrot
• 1 cup Bean Sprouts
• 4 leaves Chinese Lettuce
• 2 cloves Garlic
• 2 tablespoons Vegetable Oil
• 1/4 cup Sweet Sauce
• 1 teaspoon Chili Sauce

Instructions

1. 1Place a 10-inch skillet over medium heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 2 cloves of garlic to the hot oil and stir constantly for 30 seconds until fragrant, being careful not to burn it.
3. 3Add the 1 shredded jicama and the 1 shredded carrot to the skillet. Stir-fry for 5 to 7 minutes, until the vegetables are slightly softened.
4. 4Add the 1 cup of bean sprouts to the skillet. Stir-fry for another 1 to 2 minutes, just until the bean sprouts are heated through and slightly wilted.
5. 5Remove the skillet from the heat. Stir in the 1/4 cup of sweet sauce and the 1 teaspoon of chili sauce until everything is well combined.
6. 6Prepare the 12 sheets of spring roll wrappers by dipping one sheet at a time into warm water for about 15 to 20 seconds, until it is pliable but not mushy. Lay the softened wrapper flat on a clean, damp surface.
7. 7Place 1 leaf of Chinese lettuce near the bottom edge of the wrapper. Spoon about 1/4 cup of the cooked vegetable mixture over the lettuce.
8. 8Fold the bottom edge of the wrapper over the filling. Fold in the sides of the wrapper, then roll the spring roll up tightly towards the top edge to seal.

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