Popiah are fresh spring rolls commonly found in Malaysia, Singapore, Medan, and Taiwan. The rolls are with shredded turnip, jicama, and other crisp veggies, along with perhaps peanuts, egg or tofu, all wrapped in a thin, pliant wheat crepe. Popiah is a popular street food in Malaysia, and also one of the more popular dishes served at home as the rolls are considered to be more enjoyable when shared with friends and family.
Popiah (Malaysian Fresh Spring Rolls) Recipe
- 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, de-veined and cut into small pieces
- 2 lbs yam bean or jicama, grated
- 2 oz french beans, sliced
- 4 bean curd, chopped into small pieces
- Some fried shallot crisps
- 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. Remove 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.
- Remove 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.
- If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah.