Crispy Popiah Sira with Sambal Chili Sauce

Steps

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1. 1
   Peel and clean the jicama and carrot. Cut the jicama into thin sticks, avoiding cutting too finely to maintain texture. The carrot can be sliced or grated.
   ≈0:45
2. 2
   Defrost the spring roll skins and lay them on a tray, covering with a cloth to prevent drying. Mix flour with water to create a sealing paste.
   ≈2:02
3. 3
   Peel away spring roll skins one at a time and lay them flat. Place jicama and carrot filling in the center of each skin. Roll loosely (not too tightly) and seal the ends with flour paste.
   ≈2:40
4. 4
   Toast sesame seeds in a small amount of oil in a wok until golden, then set aside.
   ≈4:24
5. 5
   Pour enough oil into the wok to fully submerge the rolls. Heat oil to the right temperature, then reduce to medium heat. Fry rolls in batches until the exterior is crispy and golden brown, stirring frequently to ensure even cooking.
   ≈4:40
6. 6
   Drain the fried rolls of excess oil.
   ≈5:23
7. 7
   Heat a little oil in a wok and fry the chili paste until fragrant. Pour in the chili sauce and stir well. Add both white and palm sugar, stirring until fully dissolved. Season with salt to taste. Add water if the sauce is too thick.
   ≈5:42
8. 8
   Cook the sambal until it bubbles and thickens, then remove from heat. Cool to warm temperature (not completely cold, for easier mixing).
   ≈6:53
9. 9
   Coat the cooled rolls with the warm sambal sauce and toss gently to combine evenly. Sprinkle with toasted sesame seeds. Spread the coated rolls flat on a serving dish to cool quickly, then transfer to a container for storage.
   ≈7:06