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4.41 from 5 votes

Fried Popiah

Fried popiah is a crispy Malaysian fried spring roll loaded with a tasty mix of veggies, chicken, shrimp, and simple seasonings. These spring rolls are super easy to whip up and make a great snack or party dish with a perfect crunchy bite!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Chicken, Shrimp
Cuisine: Malaysian Recipes
Keyword: Fried Popiah, Fried Spring Rolls
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 1 pack spring roll wrappers
  • 3 tablespoons cooking oil
  • 2 cloves garlic chopped finely
  • 150 g (5 oz) chicken meat chopped finely
  • 150 g (5 oz) baby shrimp chopped finely
  • 5-6 dried shitake mushrooms soaked and chopped finely
  • 200 g (7 oz) yam bean sliced
  • 100 g (3½ oz) carrot sliced

Seasonings:

  • 1 teaspoon chicken stock granules
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 1 cup water
  • 1 teaspoon oyster sauce
  • 1 tablespoon cornstarch mix with water

Flour Mixture:

  • 2 tablespoons plain flour
  • 4 tablespoons water

Instructions

  • In a wok, heat the cooking oil. Add the garlic and stir-fry until aromatic. Then, add the chicken, shrimp, and mushrooms, and continue to stir-fry until cooked.
  • Add the yam bean and carrot, and stir-fry for 1-2 minutes. Then, add 1 cup of water, cover with a lid, and simmer for 15-20 minutes until the vegetables are tender. Add the seasoning ingredients and mix well. Dish out and set aside.
  • Place a piece of spring roll wrapper on a flat surface. Add 2 spoonfuls of filling to the center of the wrapper, then fold in the two sides and roll it up. Use the flour mixture to seal the edges.
  • Heat a wok and pour in 2 cups of cooking oil. Deep fry the spring rolls over medium heat until golden brown and crispy. Remove them and drain on paper towels. Serve hot with chili sauce.

Notes

  • When you’re adding the filling to the wrappers, keep it simple—don’t overstuff! When you’re adding the filling to the wrappers, keep it simple—don’t overstuff! Two spoonfuls is just right; otherwise, it gets messy.
  • Keep an eye on your oil temperature at around 350°F (175°C) while frying. If it’s too hot, the outside will burn before the inside cooks, and if it’s too cool, your popiah will soak up too much oil and get greasy.
  • Don’t overcrowd the pan! Frying in small batches helps everything cook evenly and stay nice and crispy.

Nutrition

Serving: 4people | Calories: 596kcal | Carbohydrates: 78g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 1318mg | Fiber: 5g | Sugar: 2g