Malaysian Popiah (Fresh Spring Rolls)

Ingredients

• 2 tbsp vegetable oil
• 3 cloves garlic (finely minced)
• 2 shallots (thinly sliced)
• 200 g jicama (yam bean, julienned)
• 100 g carrots (julienned)
• 100 g French beans (sliced finely)
• 100 g firm tofu (crumbled or finely diced)
• 30 g dried shrimp (soaked and chopped)
• 1 tbsp soy sauce
• ½ tsp white pepper
• Salt to taste
• 1 tsp sugar
• 100 ml water
• 12 Popiah skins (thin spring roll wrappers, not rice paper)
• 2 eggs (beaten and cooked into thin omelettes, then julienned)
• 1 small cucumber (julienned)
• A handful of fresh lettuce leaves (whole)
• 4 tbsp crispy fried shallots
• 4 tbsp hoisin sauce or sweet bean sauce
• 2 tbsp garlic chilli sauce (optional, for heat)