Penang Popiah

Ingredients

• 200g of ground beef
• 200g of spinach
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 200g of rice vermicelli
• 20 spring rolls wrappers
• 2 tablespoons of soy sauce
• 1 tablespoon of chili sauce
• 1 tablespoon of almond oil
• 100g of cooked ham
• Salt and pepper to taste

Method

1. In a bowl, mix the ground beef, spinach, almond oil, soy sauce, chili sauce, salt, and pepper.
2. Chop the onion, bell peppers, and cooked ham into small pieces.
3. Add the chopped onion, bell peppers, and ham to the filling and mix well.
4. Soak the rice vermicelli in warm water for 10 minutes, then drain and dry.
5. Wrap the filling in each spring roll wrapper, wrapping around the rice vermicelli.
6. Fry the popiah in hot oil until they become crispy.
7. Serve hot with soy sauce and chili sauce.