Alfalfa Sprout Roll

Ingredients:
1/2 pack alfalfa sprout
1/2 carrot (shredded)
1 japanese cucumber (shredded)
popiah skin
dash of salt
black pepper

Methods:
1. Mix alfalfa sprout, shredded carrot and shredded cucumber in a bowl.
2. Sprinkle with dash of salt. Mix well.
3. Put the mix ingredients in the center of the popiah skin.
4. Sprinkle some black pepper.
5. Fold the sides, tuck in firmly and then roll up tightly.
6. Fry alfalfa sprout roll until golden brown.
7. Serve.

Popiah

Ingredients:
popiah skin
lettuce
coriander leaves
shallots (sliced thinly and fry until crispy)
peanut sugar (crushed peanut + sugar)
chilli sauce
sweet chilli sauce (chopped chilli padi + sugar + water)
sweet sauce

Filling A
turnip (sengkuang) (shredded)
dried shrimp (chopped)
carrot (shredded)
4 cloves garlic
pork (sliced thinly)
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce
salt,sugar to taste
water

Filling B
french bean (sliced thinly)
prawns (cut into small cube size)
1/2 tsp oyster sauce
salt to taste

Filling C
4 eggs (beaten)
salt, white and black pepper to taste

Filling D
bean curd (cut into fine slivers)

Filling E
bean sprout (tailed and blanched)

Filling F
cucumber (cut into fine slivers)

Methods:
Filling A
1. Saute garlic and dried shrimp until fragrant.
2. Add in pork, stir fry until cooked.
3. Put in turnip and carrot.
4. Add in seasoning A and cook until turnip turn limp.

Filling B
1. Stir fry prawn and french bean.
2. Add seasoning to taste.

Filling C
1. Fry the eggs and then let it cool. Cut into thin shreds.

Filling D
1. Deep fry the bean curd slivers.

Serve Popiah
1. Spread 1 tsp sweet sauce, 1 tsp chilli sauce in the center of the popiah skin.
2. Place a piece of lettuce on top of the sauces.
3. Place Filling A on top of the lettuce after squeezing out the excess gravy.
4. Then top with filling B, C, D, E, F and fried shallots.
5. Sprinkle some peanut sugar, sweet chilli sauce and coriander leaves.
6. Fold the sides, tuck in firmly and then roll up tightly.