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Popiah (Fresh Spring Rolls)

Popiah (Fresh Spring Rolls)

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Popiah (Fresh Spring Rolls)

Serves 4 | Prep time: 30 mins | Cook time: 40 mins

Ingredients:

3/4 cup cooking oil
20 fresh popiah wrappers
Fresh lettuce leaves, wash and drained dry

Fillings:

3 cloves garlic, finely minced
8 oz shrimp, shelled, deveined and cut into small pieces
2 lbs yambean or jicama, grated
2 oz french beans, sliced
4 bean curd, diced into small pieces
Some store-bought fried shallot crisps, optional

Seasonings:

1 teaspoon salt or to taste
1/2 teaspoon white pepper powder
1 teaspoon sugar or to taste
1 cup water

Sauces:

1/2 cup sweet sauce (tee cheo) or Hoisin sauce
1/4 cup chili sauce (Sriracha or Lingham Hot Sauce)

Method:

Heat up your wok with 1/4 cup oil, shallow fry the bean curd until lightly browned. Dish out and drain on paper towels.

In a deep pot, add in the remaining oil until heated. Transfer the garlic into the deep pot and stir fry until aromatic, add in the prawn and stir fry until slightly cooked.

Add in the yambean or jicama, french beans, salt, pepper, sugar and water, stir well. Reduce the heat and simmer until the yambean or jicama turns soft, for about 30 minutes. Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool. The filling might be slightly watery.

Lay a piece of the Popiah wrapper on a flat board. Spread a little sweet sauce or hoisin sauce and a little chili sauce on it. Place a lettuce leaf over the sauces. Spoon 3 tablespoons of filling onto the leaf. Top with the fried bean curd and fried shallot crisps. Fold up the two sides of the wrapper and roll up. (You can view the step-by-step pictures of rolling popiah here.) If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah. Serve immediately.

22 COMMENTS... read them below or add one

  1. Jayne Lee

    We just had popiah at my parent’s place 2 weeks ago. I could have gorged on 5 in a sitting but my hubby only had 2… I didn’t feel right having more than him. :-( Next time, I’m stuffing myself silly with popiahs.

  2. Rebecca Lee

    Hi, In Ipoh the most famous Popiah sold by a man in old cinema of Old Town– not the shop’s name !! Now his daughter took over but she made it into King size that frighten me off !! He added in deep fried 虾皮 which is tiny shrimps with mostly shell as it has a very distinguish aroma and the fried shallot also a must for popiah. Lily Ng teaches to make the popiah skin too .http://lilyng2000.blogspot.com/

  3. Rebecca Lee

    Oh yes, if you like to eat the deep fried popiah, please don’t wrap in lots of filling !! Only 2-3 spoons of filling ( as fat as a hot dog sausage ) and try to roll and roll and seal off the edge with some flour mixed with some water. If too fat it will not crispy !! It will look like wet sea cucumber instead of crispy popiah !! The crispiness comes from the skin, so the more skin, the more crispy !!

  4. Robert Danhi

    Looks great Bee – we are brining a team up to Penang from the Asian Food Centre at Taylors University to to field research and go IN DEPTH, I may actually to my Master’s Dissertation on the evolution of the spring roll!!! NO JOKE.

  5. Leshelle

    Just had to tell you I made these last night and they were delicious. My husband loved them. I am so making these on a more regular basis. This is the first recipe I have made from this blog and it was awesome. Thanks.

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