Popiah (Fresh Spring Rolls)

1. ADD sesame oil and pepper to eggs and mix well to combine.
2. PREHEAT a pan over medium heat. When hot, add a teaspoon of peanut oil.
3. POUR half of the egg mixture into the pan and swirl to coat. When underside is cooked, flip omelette and leave on heat until cooked through. Remove from pan and repeat with the remaining half of the egg mixture. Roll each omelette into a cigar and slice thinly. Set aside.
4. WIPE pan clean and return to heat. When hot, add a tablespoon of peanut oil and fry garlic for 1‑2 minutes until fragrant.
5. ADD grated carrot and cabbage and cook for 2-3 minutes until soft. Add water chestnuts and soy sauce and cook for a further 2 minutes. Remove from heat and set aside.
6. PREPARE lettuce by cutting leaves into small strips, roughly 10x4cm in size.
7. CAREFULLY peel off one spring roll wrapper and place in a diamond position on a plate or board. Cover the remaining wrappers in a damp cloth to prevent from drying out.
8. DRIZZLE kecap manis and sriracha over the centre of the wrapper and spread evenly with the back of a spoon, leaving a 2cm gap around the edges.
9. PLACE a piece of lettuce on the wrapper near the base of the diamond. Top with a few bean sprouts and a sprinkle of grated cucumber.
10. ADD two tablespoons of cooked filling on top of fresh ingredients. Top with a few slices of egg and a sprinkle of peanuts and crispy shallots. Roll the wrapper up halfway, fold sides in and then finish rolling.
11. REPEAT with remaining spring rolls then cut each roll into four pieces to serve.

Popiah are a type of fresh spring roll and are a popular Malaysian street food. They are typically filled with meat, seafood and jicama, which is a crunchy root vegetable. Jicama can be difficult to find in Australia, so for our vegetarian version of popiah we have substituted for cabbage and water chestnuts instead. To see how to roll popiah correctly, click on the printable recipe button.