Homemade Popiah Spring Roll Recipes

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).

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).

Steps:

• Peel the jicama before grating ok? You are going to use 18 Popiah skins for this recipe. [Zaar doesn't like that ingredient soo -- ].
• 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. There is also a recipe on zaar. NOTE it is NOT a Vegan wrapper. If you are making it Vegan search for another wrapper. The spring roll wrapper might work that is on zaar. However I won't promise it will.
• Press tofu. Cut into 1/4 inch cubes. In large skillet, heat 2 tbsp oil over med high. Add tofu and salt liberally. Fry until it forms dark golden crust on bottom then flip and repeat on other side. Drain on paper towels. IF you have not drained the tofu properly it will NOT brown.
• In same skillet heat rest of oil over medium. Add shallots and stir fry for 3 minutes. Add jicama and stir fry until it starts to become translucent, about 5 minutes. Add garlic and cook 1 more minute. Stir in miso and sugar cooking for a minute. Season with salt, remove from heat. Transfer to bowl.
• Place a skin on work surface. Pile a bit of ingredient across center leaving 1 in border on both sides. Do this in this order: Jicama, tofu, lettuce, peanuts, bean sprouts. Dot with hoisin and chili sauce.
• Roll up pancake or skin, fold sides in as you roll. Taste this one to check amounts of Hoisin and chili sauces and adjust if needed. You can decorate with squiggles of Asian Chili sauce. serve.
• Make up to 6 hours ahead and store in airtight container in fridge. Omit the bean sprouts and lettuce to keep from getting soggy if you are making ahead.
• Please note if you are keeping Vegan there are some Dry Roasted Peanuts that are NOT Vegan. Make sure your brand is.