Original Penang Popiah (Spring Rolls) Recipe

My neighbour gave me some hand made traditional popiah skin that she bought from Melaka. Actually they are made for customers that pre ordered it but my neighbour managed to convince the owner to sell some of the popiah skins to her. I love this thin and fresh hand made popiah. They are real good for wrapping jiu hu char (fried turnips with carrot and cuttle fish strips). The original Penang popiah uses Or Cheo (black sauce) and Tnee Cheo (Red sweet bean sauce). I have Tnee Cheo but could not get hold of Or Cheo (black sauce) in KL so I have to improvise by using the normal Yong Tau Fu brown sauce that I bought from the wet market. The original popiah base filling consists of fried turnips, lettuce, scrambled eggs (sometime replaced with fried hard tofu, tau kua) and crispy fried shallots. Nothing fancy like the popiah that are sold nowadays which had extra ingredients like small bits of roasted peanuts or lap cheong (chinese sausage) added. I feel that the original ones still taste the best!

Ingredients
Jiu Hu Char (fried turnips, sengkuang)
Shallots, cut into slices and deep fried until crispy
Lettuce, Or Cheo (alternatively can also use
Yong Tau fu brown sauce)
Tnea Cheo, red sweet sauce (same like the one that are used as dipping sauce in Korean BBQ, Gochujang, Kochuchang, sweet bean sauce)
Scrambled eggs (or deep fried tau kua, hard tofu)
Chilly paste
Popiah skins

Spread the chilly paste, or cheo and tnea cheo on the popiah skin. Put the lettuce on the skin and top it up with some jiu hu char. Add some fried shallots and scrambled eggs. Wrap up the popiah skin as shown in the photo. Best if eaten immediately before moisture from the jiu hu char seeps in to the skin and make it soggy.