3 eggs,add in 1/4 tsp salt,made into omelet ,shredded
1 jicima(sengkung or turnip) shredded
300 gm chicken shredded
250 gm small shrimp,shelled
2 tsp salt
2 tsp ground white pepper
1 tsp chicken stock granules
3 cloves chopped garlic
4 tbsp oil
1 Romanian / iceberg lettuce wash and drain
1/2 fried shallot
1 packet lumpai wrapper (spring roll wrapper) about 10 pieces (steam or heat up in microwave for 1 min)
Optional: fried bean curd and bean sprout
Sauce:1/4 cup tim-cheong (sweet beans sauce) or hoisin sauce or 5 tbsp chili sauce*optional
1.Heat skillet at medium heat,add in oil,then chopped garlic.Stir-fry garlic until lightly brown,then add in shredded chicken ,shrimp and divided half seasoning.Fry for 1-2 minutes,then dish out to a small bowl,set aside.
2.Use the same skillet fry jicima until soft and almost dry,then add in seasoning.Dish out and set aside.
3.Place 1 piece of popiah skin on a board or plate,brush 1 tbsp tim-cheong and 1 tsp chili sauce on the skin,then take 1/2 piece lettuce leaf and put on the brush popiah skin.2:Dish 1 tbsp filling or more onto the lettuce leaf,then add some shredded eggs,and fried shallot on top of the filling.
4.Roll up tightly,fold both end, cut into pieces and serve