I caught an entry from Rasa Malaysia recently that just sparked my extremely rare deep-frying mood. For the record, I hate deep-frying! Hot oils splashing around to the stove, counter and walls...ughh!!

Anyway, I'm glad I tried out the recipe coz it turned out real great! Not to mention that I learned a trick or two in folding up spring rolls for the first time! Here's my adapted recipe:

The spring rolls after and before deep-frying

What you need:

For the filling:

• 6 shrimps, shelled, deveined, and chopped into small pieces
• 4 cloves garlic, chopped
• 1 small onion, chopped
• 1 mengkuang, shredded
• 1 carrot, shredded
• 6 long beans, chopped
• Salt, sugar and white pepper powder to taste
• A dash of soy sauce
• 25-30 frozen (or fresh) spring roll skins
• Oil for deep frying

• 2 tbsp corn starch
• 5 tbsp of water

The filling

Directions:

1. Heat some extra virgin olive oil and stir fry the garlic and onion until aromatic.
2. Add in the chopped shrimps, and stir for half a minute.
3. Add in the shredded jicama, shredded carrot and long beans.
4. Season with salt, pepper, sugar and cook for 10 minutes over medium heat.
5. To assemble, lay a popiah skin on a clean cutting board. Put some filling in the middle.
6. Fold in the two sides and roll up the wrapper tightly. Seal with the paste and deep dry over medium heat until golden brown.
7. Drain on paper towels and serve immediately with Thai chili sauce!