Popiah Recipe How To Make Homemade Popiah

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FRESH SPRING ROLLS (POPIAH) 薄饼



Fresh Spring Rolls (Popiah) 薄饼 image

Popiah 薄饼 / Fresh Spring Rolls is one of the absolute favourite street food of all time. It's actually so easy to make at home too. Wrapped with a delicious yam bean filling, shredded egg omelette and fresh vegetables, nothing beats homemade spring rolls. Enjoy with sweet sauce or chilli sauce, or both!

Provided by Angie Liew

Categories     Appetizer     Snack

Time 2h

Number Of Ingredients 20

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
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)

Steps:

  • Choose fresh and sweet turnips, also known as jicama for this dish.
  • Peel the skin off the turnips, wash and drained well.
  • Cut the turnips into strips.
  • Place the strips of turnip in a colander.
  • Have ready some fresh spring roll wrap / skin. They can be homemade or store bought.
  • To cook the filling, first boil prawn shells in water for about 10 minutes.
  • Strain the prawn stock and set aside.
  • Season the prawns with salt.
  • Next fry firm bean curd on non-stick pan till browned on both sides.
  • Then cut the fried bean curd into strips.
  • Heat oil in a wok and lightly brown minced garlic.
  • Add brown bean paste and fry until fragrant.
  • Pour in strained prawn stock.
  • When the prawn stock comes to a boil, add in turnip strips and mix well.
  • When it starts to boil again, add in the diced meat.
  • Cover and simmer gently on low heat for 1 ½ hours until the turnip is soft or transfer to a pressure cooker and pressure cook for 30 minutes.
  • Then add in the prawns.
  • Next add in bean curd strips and salt to taste.
  • Cover and continue to simmer for another 10 minutes.
  • And the turnip filling is ready to be used for the wrap!
  • While turnip is simmering in the wok, prepare the garnishing ingredients. Wash lettuce, blanch beansprouts, shred cucumber, slice omelette, fry shallots, prepare ground fried garlic and roasted peanuts. Also not forgetting the sweet and chilli sauce.
  • To make omelette, spread beaten eggs thinly on non-stick pan.
  • Cook the thin omelette till set and remove from pan.
  • Slice finely the cooked omelette.
  • To serve, put a spring roll wrap on a plate or flat board.
  • Spread with as much chilli, sweet sauce and ground fried garlic as desired.
  • Next, place a piece of fresh lettuce on one edge of the spring roll wrap.
  • Then add blanched beansprout followed by sliced cucumber.
  • Place 2 tablespoons of filling, drained of gravy, on top.
  • Top with omelette strips and sprinkle with a little roasted ground peanuts and shallot crisps.
  • Lastly, wrap and then fold up the two sides of wrapper and roll up like a swiss roll. And we're done!
  • Cut and serve the spring rolls immediately.

Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 40 mg, Sodium 258 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving

FRESH SPRING ROLLS (POPIAH)



Fresh Spring Rolls (Popiah) image

Popiah (Malaysian Fresh Spring Rolls) Recipe

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 1h10m

Number Of Ingredients 15

3/4 cup cooking oil
20 fresh popiah wrappers
Fresh lettuce leaves, wash and drained dry
3 cloves garlic, finely minced
8 oz. shrimp (226 g) , shelled, deveined and cut into small pieces
2 lbs. (1 kg) yambean or jicama, grated
2 oz. (56 g) french beans, sliced
4 bean curd, diced into small pieces
Some store-bought fried shallot crisps, optional
1 teaspoon salt or to taste
1/2 teaspoon white pepper powder
1 teaspoon sugar or to taste
1 cup water
1/2 cup sweet sauce, tee cheo or hoisin sauce
1/4 cup chili sauce, sriracha or Lingham Hot Sauce

Steps:

  • Heat up your wok with 1/4 cup oil, shallow fry the bean curd until lightly browned. Dish out and drain on paper towels.
  • In a deep pot, add in the remaining oil until heated. Transfer the garlic into the deep pot and stir fry until aromatic, add in the prawn and stir fry until slightly cooked.
  • Add in the yambean or jicama, french beans, salt, pepper, sugar and water, stir well. Reduce the heat and simmer until the yambean or jicama turns soft, for about 30 minutes. Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool. The filling might be slightly watery.
  • Lay a piece of the Popiah wrapper on a flat board. Spread a little sweet sauce or hoisin sauce and a little chili sauce on it. Place a lettuce leaf over the sauces. Spoon 3 tablespoons of filling onto the leaf. Top with the fried bean curd and fried shallot crisps. Fold up the two sides of the wrapper and roll up. (You can view the step-by-step pictures of rolling popiah here.) If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah. Serve immediately.

Nutrition Facts : Calories 269 calories, Carbohydrate 117 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 62 grams fat, Fiber 17 grams fiber, Protein 59 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 4 people, Sodium 2345 grams sodium, Sugar 30 grams sugar, UnsaturatedFat 0 grams unsaturated fat

POPIAH RECIPE: HOW TO MAKE HOMEMADE POPIAH



Popiah Recipe: How to Make Homemade Popiah image

Prepare popiah by cooking the fillings and cutting some garnishing ingredients into strips. Then, wrap all ingredients in the spring roll skins and roll them up. Cut the spring rolls into smaller pieces before serving.

Provided by LokaTaste

Categories     Recipe

Time 2h45m

Number Of Ingredients 22

1kg turnip skinned and cut into strips
25 spring roll skins
300g fresh prawns, shelled (reserved shells for the stock)
½ tsp salt to marinate prawns
4 cups of water
3 ½ tbsp vegetable oil
1 tbsp fresh garlic, minced
2 ½ tbsp brown bean paste, ground
300g pork meat, diced
½ tsp salt to marinate meat
2 firm bean curds, fried and cut into strips
½ tsp salt to taste
1 lettuce, wash and drained
300g bean sprouts, tailed and blanched
1 cucumber, finely shred
2 eggs, lightly beaten to make an omelette
1/8 tsp salt, seasoning for eggs
1/8 tsp pepper, seasoning for eggs
150g peanut, roasted and ground
150g shallots, sliced and fried crisp
Sweet sauce
Ground and fried garlic

Steps:

  • In a pot, bring 4 cups of water to a boil. Then, put in the prawn shells and let the water boil for another 10 minutes.
  • Meanwhile, marinate the prawns with some salt.
  • Once the prawn stock is ready, drain the stock and set it aside.
  • In a pan, fry the bean curds until golden brown and cut them into strips. Set the fried bean curds aside.
  • Heat the vegetable oil in a wok and put in the minced garlic and brown bean paste. Fry the mixture until fragrant.
  • Slowly stir in the prawn stock and bring it to a boil.
  • Next, add in turnip strips and diced meat. Cover the wok and let the ingredients simmer on low heat for at least 1.5 hours.
  • When the turnip stripes turn soft, put in the prawns, fried bean curd strips, and some salt. Allow the ingredients to cook for another 10 minutes.
  • Place the popiah fillings in a bowl and set it aside.
  • In a bowl, lightly beat 2 eggs. Add salt and pepper for seasoning.
  • Cook the omelette on a pan and slice it thinly.
  • On a spring roll skin, spread some sweet sauce and ground fried garlic evenly.
  • Place a lettuce piece on the edge of the spring roll skin. Then, top the lettuce with some bean sprouts, cucumber shreds, omelette strips, peanuts, shallots, and 2 tablespoons of fillings.
  • Roll up the skin and fold the sides of the spring roll inwards.
  • Cut the popiah into smaller pieces and serve.
  • Repeat steps 3 to 6 by using the remaining spring roll skins.

Nutrition Facts : Calories 190 cal

HOMEMADE POPIAH WRAPPER ( SPRING ROLL )



Homemade Popiah Wrapper ( Spring Roll ) image

This is a recipe from my neighbour. She's 85 and was formerly from CHINA. Still cooking for us kids.

Provided by foodcrazee

Categories     Lunch/Snacks

Time 31m

Yield 30-40 pieces, 10-15 serving(s)

Number Of Ingredients 6

250 g flour
1 tablespoon tapioca flour
1/2 teaspoon baking powder
2 tablespoons corn oil
1 large egg, lightly beaten
325 ml water

Steps:

  • Sift together the dry ingredients.
  • Mix in the rest of the ingredients.
  • Knead the dough. It should have a bouncy texture, and should stick to your hand. Heat up a wok, without oil, and make sure to use a non stick pan, as it is easier.
  • When the wok is hot, spread the dough around the wok in a thin layer (use your hand as the dough is still sticking to it). Size is about 6 inches.
  • Remove when cooked (roughly around 30 seconds).

Nutrition Facts : Calories 106.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 21.1, Sodium 26.3, Carbohydrate 19.2, Fiber 0.7, Sugar 0.1, Protein 3.2

HOMEMADE POPIAH - SPRING ROLL



Homemade Popiah - Spring Roll image

Remember the 85 yrs old Chinese Lady ? Well, here's a follow up of a tasty fillings for that marvelous spring roll wrapper - Popiah Skin # 65211. Enjoy ! :)

Provided by foodcrazee

Categories     Malaysian

Time 1h30m

Yield 20 spring rolls, 10 serving(s)

Number Of Ingredients 15

20 pieces spring roll wrappers (popiah skin , recommended to try Homemade Popiah Wrapper ( Spring Roll ) or purchase ready made)
30 -50 g cornstarch (to make glue)
70 -100 g carrots, julienne
70 -100 g cucumbers, peeled, cores removed and cut into strip of 3 cm long for topping
300 g chinese lettuce
350 g turnips, julienne (sengkuang in malay)
100 g French beans, sliced finely
50 g shallots, sliced finely and fried till crispy
1 teaspoon chopped garlic
50 g small shrimp, shelled and boiled and chopped (or with other white meat) (optional)
3 eggs, beat the eggs with
1 teaspoon salt, fry thin omlettes and cut into strips for topping
100 g sweet chili sauce (to taste)
50 g red chilies, washed and pounded (blend) (optional)
100 g crushed peanuts (peanuts must be fried)

Steps:

  • To make filling: Heat oil and fry garlic till fragrant.
  • Add in french bean, carrot and turnip, braised with stock till soft.
  • Add seasoning (soya sauce, preferred) and reduced till gravy is almost dry.
  • Remove cooked vegetables and strain to separate gravy stock.
  • SAUCES/ CONDIMENTS.
  • Sweet Sauce:.
  • Fresh red chili paste (grind fresh red chili in blender).
  • Fry chopped garlic till golden brown.
  • Crushed Peanuts (pounded?).
  • To roll popiah: Spread sweet sauce onto skin, followed by chilli (optional).
  • Place 1 pc of Chinese lettuce onto the skin.
  • Place 2 tablespoon of the braised vegetable onto the lettuce.
  • Continue to sprinkle other condiments/ ingredients.
  • Add some fried garlic with oil unto ingredient (optional).
  • Fold bottom and side corners before rolling.
  • Secure with vegetable glue before final roll.
  • Serve with garnish of chopped spring onions, coriander, fried shallot and sauce (as dip).

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