Popiah (Fresh Spring Rolls)
The Quirky Foodster Team
Ingredients
- Fresh popiah skins (or large soft spring roll wrappers) — 8
- Jicama or turnip, peeled and julienned — 500 g (1.1 lb)
- Carrot, julienned — 1
- Prawns, peeled and diced — 150 g (5 oz)
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp
- Light soy sauce — 3 tbsp
- Eggs, beaten and cooked into a thin omelette, then sliced — 2
- Bean sprouts — 100 g (3.5 oz)
- Sweet bean sauce (hoisin-style) — 2 tbsp
- Crushed roasted peanuts — 1 tbsp
- Red lettuce leaf per roll — 1
Method
- Heat the oil in a wok and fry the garlic until fragrant.
- Add the prawns and stir-fry for 2 minutes until just pink, then add the jicama and carrot.
- Stir-fry over medium heat for 10-12 minutes, stirring often, until the vegetables soften and release their liquid, then season with soy sauce and cook until most of the liquid has evaporated.
- Cook the beaten eggs into a thin omelette in a separate pan, then slice into strips.
- Lay a popiah skin flat, add a lettuce leaf, a smear of sweet bean sauce, a portion of the vegetable and prawn filling, egg strips, bean sprouts and crushed peanuts.
- Fold in the sides and roll tightly into a cylinder, then slice in half to serve.
Introduction: Popiah is a soft, fresh spring roll of Hokkien Chinese origin, filled with a slow-cooked mixture of turnip, carrot and prawns or pork, wrapped in a thin, delicate skin.
Cultural Background: Popiah is a soft, fresh spring roll of Hokkien Chinese origin, filled with a slow-cooked mixture of turnip, carrot and prawns or pork, wrapped in a thin, delicate skin. Traditionally a communal dish where family members roll their own at the table, it remains popular at gatherings and festive occasions across Singapore's Chinese and Peranakan communities.
Tips: Cook the filling until quite dry; excess moisture will make the delicate skins soggy and prone to tearing. Assemble the rolls just before serving, as popiah is best enjoyed fresh rather than stored assembled.
Variations: Use minced pork instead of, or alongside, the prawns for a heartier filling. Add a spoonful of chilli sauce inside the roll for extra heat. Omit the prawns and use extra vegetables such as bean sprouts and firm tofu, with a vegetarian sweet bean sauce, for a vegetarian version.
Storage: Store the cooked filling in an airtight container in the fridge for up to 2 days; assemble fresh before serving.
Reheating: Reheat the filling gently in a pan until warmed through; do not reheat assembled rolls as the skins will become tough.
Nutrition: Approx. 260 kcal, 13g protein, 30g carbs, 9g fat, 4g fibre per serving.
FAQs:
Q: Where can I find popiah skins?
A: Fresh popiah skins are sold at Asian grocers and wet markets; large, soft spring roll wrappers make a reasonable substitute.
Q: Can popiah be made ahead for a party?
A: Prepare the filling and toppings ahead and refrigerate, then let guests roll their own at the table, a traditional and practical approach.
- Fresh popiah skins (or large soft spring roll wrappers) — 8
- Jicama or turnip, peeled and julienned — 500 g (1.1 lb)
- Carrot, julienned — 1
- Prawns, peeled and diced — 150 g (5 oz)
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp
- Light soy sauce — 3 tbsp
- Eggs, beaten and cooked into a thin omelette, then sliced — 2
- Bean sprouts — 100 g (3.5 oz)
- Sweet bean sauce (hoisin-style) — 2 tbsp
- Crushed roasted peanuts — 1 tbsp
- Red lettuce leaf per roll — 1
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