Fresh Spring Rolls Popiah Recipes
POPIAH (FRESH SPRING ROLLS) RECIPE - (4.5/5)
Provided by á-18327
Number Of Ingredients 18
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.
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- First, we prepare the jicama! Wash and use a peeler to remove the skin. Grate the entire jicama into a big bowl and set aside.
- Heat a tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the minced garlic and fry for a minute (just until it starts to get fragrant but not yet browned). Add the grated jicama and a teaspoon of salt. Stir fry about 5 minutes (longer if you like the jicama softer, and shorter you prefer it more crunchy/crisp). Pour the cooked jicama into a large serving bowl and set aside. The jicama will be juicy/wet and there will be liquid at the bottom of the bowl. Do not drain this liquid (we use it in step 11).
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Web May 25, 2021 Popiah (Malaysian Fresh Spring Rolls) Recipe Prep Time 30 minutes Cook Time 40 minutes Total Time 1 hour 10 minutes …
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- 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.
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- Using the garlic oil, fry the strips of tofu in the same wok. Remove when they are slight golden brown and set aside.
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FRESH SPRING ROLLS (POPIAH) 薄饼 : 9 STEPS (WITH …
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