Yam Bean & Egg Spring Roll

A home made popiah with yam bean (sengkuang沙葛) and sliced egg as succulent filling.

Ingredients

• gobo/greater burdock    牛蒡
• cabbager    包菜
• turnip/yam bean    沙葛
• garlic    蒜米
• egg    蛋
• spring roll pastry    薄饼皮
• sesame    芝麻
• unshelled and skinless peanut    去壳去衣花生
• light soy sauce    酱油
• dark soy sauce    黑酱油
• sesame oil    麻油
• ginger/rice wine    姜/米酒
• pepper    胡椒
• salt    盐
• plain water    清水
• Thai sweet chili sauce    泰式甜辣椒酱

  Steps 

1. Roast the sesame and peanut. Grind the peanut.    烤香芝麻和花生。花生压碎。
2. Chopped the garlic. Sliced the cabbage, shredded the yam bean and gobo.    蒜切末，包菜切幼，沙葛和牛蒡刨丝。
3. Egg mix with little salt and beat thoroughly.    蛋和盐搅匀。
4. Heat up the pan with cooking oil. Pan fried the egg to omelette. Cut into stripes.    热锅下油煎蛋饼再切丝。
5. Heat up the pan with cooking oil. Saute the garlic.    热锅下油，再爆香蒜。
6. Then follow by yam bean and gobo. Stir evenly.    然后加入沙葛和牛蒡兜匀。
7. Add some water and cook to tender. Then put in the cabbage and stir well.    加水煮软，继续加包菜炒。
8. Season with light soy sauce, dark soy sauce, sesame oil, wine, salt and pepper. Off the heat and set to cold.   用酱油、黑酱油、麻油、酒、盐和胡椒调味，熄火放凉。
9. Scoop some yam bean filling, egg, sesame, peanut and some sweet chili sauce into the middle of spring roll pastry. Fold both sides to the middle then roll up.    舀些沙葛内馅、蛋丝、芝麻花生、甜辣椒酱在薄饼皮中央，两边向内折再卷起来。