Fried Mini Popiah With Dried Shrimp aka Popiah Udang Kering

Ingredients:
1 packet (250g) of grated coconut
¾ cup dried shrimp ~ soaked & blended
3-4 tbsp oil
Salt
Sugar

Paste:
3 stalk lemongrass
5 shallots
3 cloves garlic
3 tbsp chili boh / paste (depends how spicy you want)
½ tsp turmeric powder

Directions:

1. Toast the grated coconut in a wok until they turn golden brown in color & set aside.
2. Heat oil & saute the paste ingredients till fragrant.   Add sugar & salt, continue stirring the mixture well for about 3 minutes or until the mixture is thicken.
3. Add the dried shrimp & grated coconut into the mixture.  Mix all the ingredients well.
4. Transfer to a bowl, put aside & let it cool down.
5. Now peel off the first layer of the spring roll wrapper from the stack & cut into a 9 square & spread onto a clean surface.  Place the cooked filling in a diagonal fashion.
6. Pull one side of the flap over to close the filling.  Fold the two ends & proceed to roll the wrapper, pulling over the flaps to close the roll.
7. Heat oil for deep fry the mini popiah.  Let it cool & store them in airtight container.