Recipe: Perfect Popiah (Malaysian spring roll)

Popiah (Malaysian spring roll). Popiah (Malaysian Fresh Spring Rolls) recipe, made with easy and healthy ingredients, tastes SO GOOD! 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.

Popiah has three layers of flavors and textures inside: the sauces, the vegetable filling, and the. Inspired by watching an older Malaysian 'uncle' in George Town Penang's Chowrasta Market, leading Malaysian chef decided to master the skill of making. Popiah are fresh spring rolls commonly found in�Malaysia, Singapore, Medan, and Taiwan. You can have Popiah (Malaysian spring roll) using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of Popiah (Malaysian spring roll)

1. It's of turnip large , grated (also known as jicama).
2. You need of bean curd pieces of , diced into small pieces.
3. It's of prawns medium shelled (diced into small pieces).
4. It's of eggs.
5. It's of garlic , chopped finely.
6. You need of shallots Fried.
7. Prepare of lettuce leaves Fresh , wash and drained dry.
8. Prepare of turnip Seasoning for filling :.
9. Prepare of soy sauce.
10. Prepare of white pepper powder.
11. You need of sugar.
12. You need of water.
13. It's of Sauces :.
14. You need of Hoisin sauce sauce or sweet.
15. Prepare of sambal chili sauce (Chili paste) or.

The rolls are with shredded turnip, jicama, and other crisp veggies, along with perhaps peanuts, egg or tofu, all wrapped. Popiah [ Malaysian Spring Rolls ]. Be the first to review this recipe. Popiah skins are very thin crepelike sping roll wrappers.

Popiah (Malaysian spring roll) instructions

1. In a wok, heat oil on medium fire, and fry two cloves of chopped garlic until fragrant, and then add in grated turnip. Add soy sauce, sugar and pepper for seasoning. Stir fry for the first 5 minutes..
2. Add water and reduce heat to low, cover and leave the turnip to cook for another 30 - 40 minutes until soft. Add more soy sauce and sugar if needed. When cooked, strain the juice into a small pot and keep warm. The juice will be used as a gravy over the popiah..
3. While the turnip is cooking, heat oil in a separate wok, add one clove of chopped garlic and deep-fry the bean curd until lightly browned. Dish out and drain any liquid..
4. With the same wok, add more oil and heat. Throw in the rest of the chopped garlic, and once fried, add in the prawns. Add a dash of soy sauce, white pepper & oyster sauce. Stir fry the prawns until cooked. Dish out..
5. Beat the eggs and fry them omelette-style in the same wok. Then cut into thin shreds..
6. Set aside each filling in separate bowls or tiffin..
7. Lay a piece of the popiah wrapper on a plate and spread one teaspoon of hoisin sauce and 1/2 teaspoon of sambal down the middle..
8. Place lettuce leaf over the sauces..
9. Spoon 2-3 tablespoons of the strained turnip filling onto the leaf..
10. In layers, top with fried bean curd, prawn, crab meat, sliced egg omelette and fried shallot crisps..
11. Fold the sides of the wrapper, tuck in firmly and roll up tight. Cut into three or four pieces..
12. Pour a tablespoon of the turnip juice over the popiah. Serve & DEVOUR immediately..

IF you cannot find them use mu-shu pancakes instead. These are soft wheat flour wrappers traditionally used for Chinese dishes. Popiah (Pe̍h-ōe-jī: po̍h-piáⁿ) is a Fujianese/Teochew-style fresh spring roll. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighbouring Chaoshan (and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia) and in Taiwan. Fried Popiah (Spring Rolls) a.k.a. egg rolls filled with jicama, carrots, and cabbage.

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