Popiah (Fresh Spring Rolls)

Popiah (Malaysian Fresh Spring Rolls) Recipe | rasamalaysia.com


Popiah (Malaysian Fresh Spring Rolls) Recipe | rasamalaysia.com

Popiah (Fresh Spring Rolls)

Popiah (Malaysian Fresh Spring Rolls) Recipe

Prep time:

Cook time:

Total Time:


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


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


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


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

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.

Popiah (Malaysian Fresh Spring Rolls) Recipe | rasamalaysia.com

Popiah (薄餅) is a type of fresh spring rolls commonly found in Malaysia, Singapore, Medan, and Taiwan. Filled with shredded vegetables and more, Popiah is a popular street food in Malaysia. It’s also one of the popular dishes served at home; the concoction is especially fun and rewarding if shared with friends and family.

Popiah (Malaysian Fresh Spring Rolls) Recipe | rasamalaysia.com

I grew up with countless popiah, freshly made by my late mother. On the days she made popiah, all the female cooks in my family would gather around to help: slicing and shredding jicama, cutting French beans, shelling shrimp, dicing bean curds, and cooking the filling—which would take hours as we would make a huge batch for our big family. But as soon as my mother declared the words “popiah is ready,” my elder siblings and I would all rush to the kitchen, grabbing our plate, and busy assembling, rolling, and savoring our own popiah. There was always so much energy, anticipation, and excitement in the house whenever we had popiah; not only was mom’s popiah delicious and utterly gratifying, we always had so much fun “playing” with the food.

Popiah (Malaysian Fresh Spring Rolls) Recipe | rasamalaysia.com

Popiah is of Chinese origin, from the Fujian province. I have tried many variations, in Xiamen (probably its place of origin), Taipei, Singapore, Medan, and other places in Malaysia, but my favorite is still the ones made by mom. I love having friends over and having a popiah party, and everyone will be busy rolling and eating. Here is the popiah recipe of my mother, ones which is much-cherished, not only because of its supreme flavor, but also the flood of memories it brings.


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  1. Popiah!!! I miss it haven’t had it in a while since coming to the US.

  2. What a gorgeous looking popiah. Looks so good.

  3. i’m a big popiah fan :P gotta try your recipe someday :D

  4. Lenny Gan via Facebook says:

    Did you make the popiah wrappers yourself?

  5. Do you have any good recipe for making the pohpiah wrappers? Thanks in advance!

  6. I love Popiah. It’s the one thing I missed ever since I left Singapore. The only problem i, you can’t get a proper popiah skins in the UK. I have recently made this using my own homemade popiah skin too. See what you think of it :)

  7. Lenny Gan No, I bought it but will post a resource how to make it.

  8. Michael Winslow via Facebook says:

    Delish! Thanks…

  9. I love popiah. Look forward to the recipe to make the wrapper.

  10. 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.

  11. Rebecca Lee says:

    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/

  12. Rebecca Lee says:

    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 !!

  13. I really love popiah!! It’s one of the best appetisers!

  14. Beautiful photography! Can’t wait to try the spring rolls recipe – so hard to find the good ones!

  15. My favourite popiah is also the one I had in Ipoh…with the super crunchy bits inside! Love popiah..so delicious I can eat lots of it!

  16. Robert Danhi says:

    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.

  17. 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.

  18. Bee, I live in OC too. Can you tell me where to get poh piah skins around here? Thanks!

  19. Where can I buy fresh poppiah skin in PJ or KL? Could you kindly provide telephone / address details? Thanks

  20. Hi, I love popiah so much but couldn’t find mangkuang here in my place. Do you know any root vege can sub with mangkuang ? Thank you

  21. Had it a couple of days ago in penang and it was the best tasting dish I had there at the hawkers market. Really want to make it myself so thanks!

  22. Ohhhh my god this looks amazing.

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