Popiah (Malaysian spring roll)
Popiah (Malaysian spring roll)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, popiah (malaysian spring roll). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Popiah (Malaysian spring roll) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Popiah (Malaysian spring roll) is something that I have loved my whole life.

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.

To begin with this recipe, we have to first prepare a few components. You can cook popiah (malaysian spring roll) using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Popiah (Malaysian spring roll):
  1. Prepare 1 turnip large , grated (also known as jicama)
  2. Prepare 2 bean curd pieces of , diced into small pieces
  3. Get 150 g prawns medium shelled (diced into small pieces)
  4. Prepare 3 eggs
  5. Prepare 5 cloves garlic , chopped finely
  6. Take shallots Fried
  7. Get lettuce leaves Fresh , wash and drained dry
  8. Make ready turnip Seasoning for filling :
  9. Get 1 tsp soy sauce
  10. Prepare 1/2 tsp white pepper powder
  11. Take 1/2 tsp sugar
  12. Take 1 cup water
  13. Get Sauces :
  14. Prepare 1/2 cup Hoisin sauce sauce or sweet
  15. Prepare 1/4 cup sambal chili sauce (Chili paste) or

Be the first to review this recipe. Popiah skins are very thin crepelike sping roll wrappers. IF you cannot find them use mu-shu pancakes instead. These are soft wheat flour wrappers traditionally used for Chinese dishes.

Steps to make Popiah (Malaysian spring roll):
  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.

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. 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. A simple wrapped up spring roll, the popiah is a popular dish amongst the locals in… In many countries, such as mainland China, Taiwan, Singapore and Malaysia, people hold popiah 'parties' at home.

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