Heat 2 tbsp oil in a pan or wok over high heat. Add the garlic & onion, stir quickly then add jicama turnip, carrots, cabbage & bean sprouts. Stir well and cook for 4 minutes or until vegetables have softened slightly.

Add oyster sauce, sugar & salt. Mix well.

Set the filling aside and let it cool completely

Mix the cornflour and water in a small bowl (to seal the rolls), then set aside

Carefully peel away one spring roll wrapper, and then keep the others covered under a clean damp tea towel.

Put the wrapper (smooth side down) in a diamond position, then add a heaped spoonful of the filling (or use tongs) on the lower half. Fold the wrapper over until halfway up, then fold the sides, and finish rolling upwards. Use the cornflour & water mix to seal the top. Each popiah roll should be about 12 cm long & 2.5cm wide.

Pour some oil in a large saucepan (or wok),about half the height of the spring rolls. Heat on medium, when the oil is hot, carefully put in the spring rolls & cook until they’re a golden brown (about 1 1/2 - 2 mins).

Remove from the pan & transfer them to paper towels to drain.

To make the Sambal Sauce, fry the blended onion & garlic paste.

Add chilli paste & cook until it simmers then add chilli sauce, sugar & salt. Stir until sauce thickens & caramelizes

Remove from the heat & let cool before evenly coating the fried popiah.