Popiah (fresh spring rolls)

5 eggs
1 tsp salt
2 tbsp rice bran oil, plus extra for cooking
150 g plain flour
FILLING:--
80 ml rice bran oil
190 g firm tofu, cut in strips
500 g pork belly, boiled & diced
6 garlic cloves, finely chopped
3 tbsp salted soy beans, drained & mashed or
3 tbsp salted soy bean paste
250 g raw prawns, peeled, deveined & chopped
400 g bamboo shoots, cut into matchsticks
750 g yam bean, peeled & cut into matchsticks
½ tsp salt, to taste
GARNISHES:--
3 eggs, lightly beaten
SIDS SALT & PEPPER to taste
10-15 garlic cloves
1 large lettuce, leaves separated
175 g crab meat, flaked
1 lebanese cucumber, peeled, seeded & thin sliced in strips
230 g fresh bean sprouts, trimmed
6 chinese sausages, steamed & sliced
1 small handful fresh coriander leaves
chilli sauce
kecap manis

GARNISHES: beat the eggs and season with SIDS SALT & PEPPER to taste. Heat the oil in a frying pan over medium heat then add the egg mixture, a little at a time, to make thin round omelettes. Do not fold, but turn them on to a plate as they are cooked. When cool, roll up and cut into thin strips.
Finely chop or pound the garlic, rinse in cold water, then squeeze dry with paper towel. Heat a little oil in a frying pan and cook over low heat until golden. Lift out with a wire skimmer. Drain and cool, then crumble into small pieces and set aside.
WRAPPERS: whisk together the eggs and 375 ml cold water in a bowl until well combined but not too frothy. Add the salt, oil and flour then beat until smooth. Allow to rest for 30 minutes.
Lightly oil a heavy-based frying pan or pancake pan. Pour in a small ladle of the wrapper mixture and swirl to thinly coat the base of the pan. Cook over low heat until the underside is cooked and pale golden. Turn and cook the other side for a few seconds only — these wrappers should not be allowed to brown. Remove to a plate and repeat until all of the batter is used — you should make about 25 wrappers in total.
FILLING: heat the oil in a wok or large heavy-based frying pan over medium heat. Add the tofu and stir-fry until golden brown all over. Drain on paper towel and cut into small dice. Pour off all but 1 tablespoon of the oil from the wok, add the pork and stir-fry until the fat begins to run. Add the garlic and salted soy beans and stir-fry until the garlic is golden. Add the prawns and toss until they turn pink. Add the bamboo shoots and yam bean and stir-fry until cooked but still crisp, then return the bean curd to the pan, season with SIDS SALT & PEPPER to taste and simmer until the filling is almost dry. Remove from the heat and drain off any remaining oil from the filling.
Assembling the popiah is half the fun and adds greatly to the enjoyment of eating this snack. Each person puts an egg roll wrapper on his or her plate. On this goes a piece of lettuce leaf, which is then spread with chilli sauce or sprinkled with the kecap manis. A spoonful of the cooked filling is then put on the leaf and garnishes, as desired, are added. Roll up the egg wrapper, turning in the sides so that the filling is completely enclosed. Popiah should be eaten immediately.