Fresh Spring Rolls (Popiah) 薄饼

by Angie Liew
Fresh Spring Rolls (Popiah)

 

Spring is all about eating fresh and having time for parties. How appropriate it will be to have a Popiah Party. Spring rolls are fun to serve when having friends over and everyone will be busy rolling and eating them. This delicious popiah recipe will be your favourite!

It’s a perfect combination of sweetness from the sweet sauce, the spiciness from the chilli sauce, the savouriness from the meat and the crunchiness from all the fresh vegetables wrapped in it. A wrap filled with fresh ingredients and vegetables of spring, fresh spring rolls (popiah) is a favourite street food in Malaysia. However nothing beats homemade spring rolls!

In this recipe, I’ve also included the recipe for the popiah turnip filling that we typically prepare at home. Alternatively, you may also use the Stir Fried Yam Bean recipe that can be found here.

 

Fresh Spring Rolls (Popiah)

 

Fresh Spring Rolls (Popiah)

Fresh Spring Rolls (Popiah)

 

Fresh Spring Rolls (Popiah) 薄饼

Recipe by Huang Kitchen, Angie Liew
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Keyword: snack
Servings: 25 spring rolls

Ingredients

To cook filling

  • 1 kg turnip, cut into strips
  • 25 spring roll skins
  • 300 gram fresh prawns, shelled, reserved shells for stock
  • 1/2 tsp salt, marinate prawns
  • 4 cups water, for prawn stock
  • 3 1/2 tbsp vegetable oil
  • 1 tbsp fresh garlic, minced
  • 2 1/2 tbsp brown bean paste, ground
  • 300 gram meat, diced
  • 1/2 tsp salt, marinate meat
  • 2 firm beancurd, fried, cut into strips
  • 1/2 tsp salt

To prepare garnishing ingredients

  • 1 lettuce, wash and drained
  • 300 gram bean sprouts, tailed and blanched
  • 1 cucumber, finely shred
  • 2 eggs, lightly beaten, to make omelette
  • 1/8 tsp salt, seasoning for eggs
  • 1/8 tsp pepper, seasoning for eggs
  • 150 gram peanut, roasted and ground
  • 150 gram shallots, sliced and fried crisp

    Instructions

    To cook filling

    • Fresh Spring Rolls (Popiah)
      Choose fresh and sweet turnips, also known as jicama for this dish.
    • Fresh Spring Rolls (Popiah)
      Peel the skin off the turnips, wash and drained well.
    • Fresh Spring Rolls (Popiah)
      Cut the turnips into strips.
    • Fresh Spring Rolls (Popiah)
      Place the strips of turnip in a coriander.
    • Fresh Spring Rolls (Popiah)
      Have ready some fresh spring roll wrap/skin. They can be homemade or store bought.
    • Fresh Spring Rolls (Popiah)
      To cook the filling, first boil prawn shells in water for about 10 minutes.
    • Fresh Spring Rolls (Popiah)
      Strained the prawn stock and set aside.
    • Fresh Spring Rolls (Popiah)
      Season the prawns with salt.
    • Fresh Spring Rolls (Popiah)
      Next fry firm bean curd on non-stick pan till browned on both sides.
    • Fresh Spring Rolls (Popiah)
      Then cut the fried bean curd into strips.
    • Fresh Spring Rolls (Popiah)
      Heat oil in a wok and lightly brown minced garlic.
    • Fresh Spring Rolls (Popiah)
      Add brown bean paste and fry until fragrant.
    • Fresh Spring Rolls (Popiah)
      Pour in strained prawn stock.
    • Fresh Spring Rolls (Popiah)
      When the prawn stock comes to a boil, add in turnip strips and mix well.
    • Fresh Spring Rolls (Popiah)
      When it starts to boil again, add in the diced meat.
    • Simmer the jicama.
      Cover and simmer gently on low heat for 1 1/2 hours until the turnip is soft or transfer to a pressure cooker and pressure cook for 30 minutes.
    • Fresh Spring Rolls (Popiah)
      Then add in the prawns.
    • Fresh Spring Rolls (Popiah)
      Next add in bean curd strips and salt to taste.
    • Simmer the yambean.
      Cover and continue to simmer for another 10 minutes.
    • Fresh Spring Rolls (Popiah)
      And the turnip filling is ready to be used for the wrap!

    To prepare garnish ingredients

    • Fresh Spring Rolls (Popiah)
      While turnip is simmering in the wok, prepare the garnishing ingredients. Wash lettuce, blanch beansprouts, shred cucumber, sliced omelette, fry shallots, ground fried garlic and roasted peanuts. Also not forgetting the sweet and chilli sauce.
    • Fresh Spring Rolls (Popiah)
      To make omelette, spread beaten eggs thinly on non-stick pan.
    • Fresh Spring Rolls (Popiah)
      Cook the thin omelette till set and remove from pan.
    • Fresh Spring Rolls (Popiah)
      Slice finely the cooked omelette.

    To assemble the spring rolls

    • Fresh Spring Rolls (Popiah)
      To serve, put a spring roll wrap on a plate or flat board.
    • Fresh Spring Rolls (Popiah)
      Spread with as much chilli, sweet sauce and ground fried garlic as desired.
    • Fresh Spring Rolls (Popiah)
      Next, place a piece of fresh lettuce on one edge of the spring roll wrap.
    • Fresh Spring Rolls (Popiah)
      Then add blanch beansprout followed by sliced cucumber.
    • Fresh Spring Rolls (Popiah)
      Place 2 tablespoons of filling, drained of gravy, on top.
    • Fresh Spring Rolls (Popiah)
      Top with omelette strips and sprinkle with a little roasted ground peanuts and shallot crisps.
    • Fresh Spring Rolls (Popiah)
      Lastly, wrap and then fold up the two sides of wrapper and roll up like a swiss roll. And we're done!
    • Fresh Spring Rolls (Popiah)
      Cut and serve the spring rolls immediately.

Enjoy!

Notes

It's best to keep the filling warm when using to make the spring rolls.
Refrigerated spring roll wraps is best steamed to make them soft again for wrapping.

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