I have a thing for Popiah aka spring rolls. Popiah Sira and deep fried Popiah are My favorites. But deep frying and the sweet chilli sauce actually contains a lot of hidden calories and sugar. So we have made an air fried version which is equally crispy. Dipped in Kewpie mayonnaise which is so eggylicious. Kewpie Mayonnaise aka Japanese Mayonnaise is only made of egg yolks instead of whole eggs in conventional mayo. It doesn't contain artificial colouring, flavouring, high fructose corn syrup or preservatives. So it's much healthier but taste even better than many of its counterparts.
INGREDIENTS
1 small jicama (about 1 lb/450g)
1 large carrot
8 oz pork or chicken breasts (225g) + 1 tbsp soy sauce + ¼ tsp ground pepper + 1tbsp sesame oil+ 2tbsp corn starch+ 2tbsp dried shrimps
2 tbsp vegetable oil
1 onion (peeled and thinly sliced)
1 tsp salt
¼ tsp ground pepper
1 packet spring roll wrappers (25 pieces)
Kewpie Mayonnaise sauce for serving
Peel jicama and grate into fine strips using food processor. Do the same for carrots.
Next grind meat and dried shrimps using the food processor.
Combine ground meat, soy sauce, sesame oil and ground pepper in a bowl. Mix well.
In a wok or large pan, heat vegetable oil. Add seasoned ground pork. Cook for 3 minutes. Add onion. Cook for another 2 minutes.
Add grated jicama and carrots. Stir and mix.
Add salt and pepper and continue to cook for about 5 minutes.
Place a sheet of spring roll wrapper on a clean work surface.
Place 2 tbsp of filling on the wrapper.
Fold the pointed end over the filling.
Then fold in both the right and left sides of the wrapper.
Moisten the remaining edges of the wrapper with a little water. Roll and seal.
Layer the air fryer pan with 2 tbsp of vegetable oil.
Drizzle 1 tbsp of oil on top of the popiah.
Air Fry at 200C for 8mins. Flip and air fry for 2 more mins until golden brown.
Serves warm with Kewpie Mayonnaise!
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