Shanghai Popiah

Ingredients

Salt

to taste

Black pepper

to taste

Sesame oil

2 tablespoons

Soy sauce

2 tablespoons

Cooked shrimp

1 cup, chopped

Lettuce leaves

8 large leaves

Bean sprouts

1 cup

Jicama

1 cup, julienned

Carrots

1 cup, julienned

Popiah skins

8

Dipping sauce (optional)

as needed

Instructions

1. In a large skillet, heat the sesame oil over medium heat until shimmering.
2. Add the julienned carrots and jicama to the pan and sauté for about 5 minutes, or until they begin to soften and release their natural sweetness.
3. Stir in the bean sprouts and chopped shrimp, cooking for an additional 2 minutes while stirring frequently to combine the flavors.
4. Season the mixture with soy sauce, salt, and black pepper to taste, ensuring an even distribution of flavors throughout the filling.
5. Lay a popiah skin flat on a clean surface, ensuring it is smooth and wrinkle-free. Place a large lettuce leaf in the center of the skin.
6. Spoon a generous portion of the shrimp and vegetable mixture onto the lettuce leaf, making sure not to overfill.
7. Carefully fold the sides of the popiah skin over the filling, then roll it up tightly from the bottom to the top, enclosing the filling completely.
8. Repeat the rolling process with the remaining popiah skins and filling mixture until all are prepared.
9. Serve the completed popiah with soy sauce or your favorite dipping sauce on the side for added flavor.