Popiah (Malaysian spring roll). 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.
Here is a list of what you need to make a dozen popiah: Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling. You can cook Popiah (Malaysian spring roll) using 15 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Popiah (Malaysian spring roll)
- It’s 1 of turnip large , grated (also known as jicama).
- You need 2 of bean curd pieces of , diced into small pieces.
- It’s 150 g of prawns medium shelled (diced into small pieces).
- Prepare 3 of eggs.
- Prepare 5 cloves of garlic , chopped finely.
- Prepare of shallots Fried.
- It’s of lettuce leaves Fresh , wash and drained dry.
- You need of turnip Seasoning for filling :.
- It’s 1 tsp of soy sauce.
- Prepare 1/2 tsp of white pepper powder.
- Prepare 1/2 tsp of sugar.
- You need 1 cup of water.
- You need of Sauces :.
- Prepare 1/2 cup of Hoisin sauce sauce or sweet.
- Prepare 1/4 cup of sambal chili sauce (Chili paste) or.
Gently drop the spring rolls into the oil and deep fry in. Popiah aka Fresh Spring Rolls, is a Chaozhou dish made from rice paper wrappers, sautéed jicama, and toppings like lup cheong, eggs, peanuts, and dried shrimps! All the ingredients to make popiah, ready to assemble and eat! Popiah, also called Fresh Spring Rolll, is a Chaozhou/Teochew dish that we make at home.
Popiah (Malaysian spring roll) instructions
- 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..
- 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..
- 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..
- 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..
- Beat the eggs and fry them omelette-style in the same wok. Then cut into thin shreds..
- Set aside each filling in separate bowls or tiffin..
- 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..
- Place lettuce leaf over the sauces..
- Spoon 2-3 tablespoons of the strained turnip filling onto the leaf..
- In layers, top with fried bean curd, prawn, crab meat, sliced egg omelette and fried shallot crisps..
- Fold the sides of the wrapper, tuck in firmly and roll up tight. Cut into three or four pieces..
- Pour a tablespoon of the turnip juice over the popiah. Serve & DEVOUR immediately..
Popiah, Teochew for "thin pancake", is a thin paper-like crepe or white pancake wrapper stuffed with a filling made of cooked vegetables and sometimes meat. When deep fried, the crispy roll is known as spring roll, but if left raw is known as Popiah. Popiah is very popular in Malaysia and also many Asian countries. My family loves popiah—Nyonya fresh spring rolls with shredded jicama, shrimp and/or pork, plus diced bean curd wrapped with fresh popiah skin. In many Strait Chinese or Nyonya households, making and eating popiah is a much celebrated family ritual where all family members come together, preparing, rolling, and eating this scrumptious food.