Fried Popia

INGREDIENTS
Popia shell
1 carrot - parut memanjang
300 gram taugeh (beansprout)
1 packet tofu - drained and mashed
2 spoons dried shrimp
1/2 onion
3 garlic
salt and pepper
2 spoons sesame oil
1 egg white
Cooking oil for deep fry

SAUCE
Excess liquid from cooked filling
2 spoon of ground chillies
1/2 onion
7 cloves garlic
3 spoons brown sugar
vinegar
salt

DIRECTIONS
Blend dried shrimp, onion and garlic in food processor (blender).
Heat oil in a pan and pour the mixture. Stir until quite brown.
Add vegetable and tofu. Stir for about 3 minutes.
Add salt and pepper.
Here's the deal... it will get runny, so put the mixture in a sifter (penapis) to drain the excess water. Use this liquid to make the sauce later.

Take one sheet of the popia shell and spoon the filling onto the edge of the sheet. Roll like an envelope and seal with egg white.
Repeat until finish.
Deep fry, medium heat until golden brown.

As for the sauce, grind onion and garlic together.
Cook the mixture together with chillies, excess liquid, salt and vinegar.
Add sugar, keep stirring until dissolved and the sauce thicken.

P/s: Thanks Dayah for the useful hints and tips.