Monday, June 9, 2008
This is nice as a snack during tea time or...ahh..just face it..ANYTIME...hehe..
1 packet of popia skin / spring roll skin (any size will do)
If frozen, thaw as instructed on the package until ready to use.
1 yam bean (sengkuang), peeled, cut into fine strips
2 carrots, cut as above
1 onion, minced
3 cloves of garlic, minced
2 tbsp light soya sauce
salt and sugar to taste
Heat 3 tbsp of oil in wok. Saute onions, garlic till fragrant. Add in the yam bean and carrots. Stir. Add sauce, 2 tsp salt, 1 tsp sugar and a dash of pepper. Fry till evenly mixed but make sure the veggies retain its crunch. Do not over cook. Remove from heat and drain excess liquid over a strainer.
Place a spoonful of filling on one end of the popia skin. Roll over the corner over the filling, tuck in both sides and continue rolling forward. Seal ends with cornflour mixture. Deepfry to a golden brown and drain excess oil over a wire rack. Serve hot with dipping sauce from the Onion Fritters.