Popiah Sarawak Style

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1. 1Step 1: Fried some minced garlics and onion until brown, sieved and set aside for later use.
2. 2Step 2: Stir fried minced garlics and onion, dry prawns and mushrooms until the fragrant comes out. At this stage, add some condiments such as pepper and salt.
3. 3Step 3: Throw in the minced pork belly, french beans, dried tofu (in this order) one by one until the pork belly is 70% cooked.
4. 4Step 4: Add the jicama and bean sprouts and fried until you see the jicama start to get soft (which is very fast). Jicama should not be over cooked otherwise it will be soggy.
5. 5Step 5: Mixed the blanched prawns, add additional condiments to taste and you are done. You should have a rather dry filling.
6. 6Step 6: Lay one Popiah skin on the table, put a leaf of flattened fresh lettuce, put some deep fried garlics and spread some sweet sauces and chilies on the lettuce. It is wise to spread this fix ins on the lettuce because this will prevent liquids penetrating the skin making the skin too soggy for wrapping.
7. 7Step 7: Put some fillings, eggs stripe, coriander leaves on top of the lettuce.
8. 8Step 8: Put some sweet sauce on top followed by some groundnut powder. Note, only put sweet sauce at this junction, to let the sweet sauce penetrate the filling and collected by the lettuce.
9. 9Step 9: Fold the spring rolls and open your mouth to eat.