Makes 4 rolls
3 tablespoons canola oil
12 peeled, deveined shrimps
1 tablespoon sesame oil
3 tablespoons minced shallots
1 tablespoon minced garlic
1 pound julienned jicama
2 tablespoons preserved soybean paste
1 tablespoon oyster sauce
1 teaspoon sugar
1 ½ cups water
Salt and pepper
4 (8-inch-by-8 inch) popiah (spring roll) wrappers
4 lettuce leaves
4 ounces julienned five-spiced tofu
2 tablespoons minced scallions
For sauce
1 tablespoon Sriracha chili sauce
1 tablespoon preserved soybean sauce
In a pan, heat 1 tablespoon of canola oil over medium heat, add the shrimp, and sauté until they are cooked through. Remove the shrimp from the pan and set aside.
Add the remaining canola oil and the sesame oil, heat over medium heat, add the shallots, and cook until soft but not brown. Add the garlic and continue cooking for another 30 seconds; stir constantly to prevent the mixture from browning. Add the jicama, 1 tablespoon of soybean paste, oyster sauce, and sugar, and toss evenly. Add the water, turn the heat to low, and let the mixture cook for 15 minutes or until the jicama is soft. Season with salt and pepper. Strain the mixture, set the solids aside to cool, and reserve the “juice.”
Lay a sheet of popiah skin on a clean surface; put a piece of lettuce on top; place the cooled shrimp, jicama, tofu, and scallions in the middle; and gently fold the extra skin over to form a roll. Continue making the rolls.
Add Sriracha sauce and the remaining soybean sauce to the juice.
Slice up rolls into ¾-inch-thick slices; serve with dipping sauce on the side.