There are two types of fresh spring rolls. The first type is the Chinese version whereby the skin is made from flour, salt and water. The second type is the Nyonya version whereby the skin is made from flour, eggs, salt and water. Both of the spring rolls skin are paper thin.

1 medium size turnip
1 carrot
2 pieces fried tofu
1 tbsp preserved soy bean
1 tbsp light soy sauce
100 g small prawns
3 eggs
6 shallots
10 pieces spring roll skin
1cup bean sprout
1 stalk lettuce leaves
some sweet sauce, garlic and chili paste
some oil

1. Beat the eggs. Heat a little oil in a non stick pan, and fry beaten eggs into a thin omelet. When cooked, cut the omelet into half and set aside.

2. Wash and shred the turnip and carrot thinly. Scald the bean sprouts.

3.For the fillings, pound  garlic and soya bean paste together to make a paste. Heat oil in a wok and fry this paste until it is fragrant. Then add the prawns, turnip, carrot, fried tofu and cook until it is soft. Stir until the flavours are blended and season with soya sauce, salt and sugar. Set aside  and leave to cool. Fry some shallots till fragrant and set aside.

4.To serve, place the popiah skin on a flat surface and spread half of the fried omelet, a little sweet sauce, garlic paste and chili paste. Lay a lettuce leaf on top, put some of the cooked fillings, bean sprouts, and fried shallots. Fold in the sides, roll up and serve immediately.

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