Ingredients:
Bang Kuang Char filling (Please refer to the Stir-fried Sengkuang recipe), Popiah Wrapper, Vietnamese Spring Roll Wrapper (rice paper), Coriander, Mint Leaves, Shrimp, Thai Chili Sauce, Egg White
Fried Popiah Methods:
1. Arrange the popiah wrapper in a diamond shape.
2. Place the stir-fried Sengkuang on the popiah wrapper, fold it in half from left to right, and roll it up, brush the edges with the egg white to seal.
3. Use the Induction stove, set the heat level to 6, heat up the oil, then reduce the heat to level 4 to fry the popiah.
4. Fry the popiah until golden brown, then remove and serve.
Vietnamese Spring Roll Methods:
1. Wet the Vietnamese rice paper by soaking it in water for 2-3 seconds or spraying it with water.
2. Place the cooked shrimp, coriander, and mint leaves on the wet rice paper, then add the stir-fried Sengkuang, fold it in from both sides and roll it up.
3. Finally, dip it in the Thai chili sauce for a refreshing and delicious taste!
材料：
沙葛炒虾米（请翻回沙葛炒虾米的食谱制作）、薄饼皮、越南春卷皮（越南米纸）、香菜、薄荷叶、虾肉、泰式辣椒酱、蛋清
炸薄饼做法：
1. 将薄饼皮以菱形的形状摆放。
2. 再将沙葛炒虾米馅料放在薄饼皮上，左右对折后卷起来，尾部刷上蛋清沾黏起来。
3. 使用Induction，火力设定6号，油热后转4号火炸薄饼。
4. 薄饼炸至金黄色即可捞出享用。
越南春卷做法：
1. 将越南米纸打湿，方式可使用过水2-3秒或喷湿。
2. 先在打湿后的米纸上放煮熟的虾肉、香菜和薄荷叶，再放上沙葛炒虾米馅料，左右对折后卷起来。
3. 最后蘸上泰式辣椒酱，十分清爽美味！