Recipes - Malaysian & Singaporean

Popiah (Fresh Spring Rolls)
popiah


Call it a wrap, call it a spring roll. The popiah is neither, or both! A simple wrapped up spring roll, the popiah is a popular dish amongst the locals in Singapore and Malaysia. Usually made up of stir-fried vegetables such as the jicama, carrots and bean sprouts topped with the occasional sliced egg omelette or prawns – all wrapped in a thin popiah skin made from wheat flour.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: > 120mins
Course: Light Meal
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

Popiah Skin Ingredients

500g all-purpose flour
1 tsp salt
450 ml water

Popiah Filling Ingredients

3 tbsp oil
12 prawns (peeled, deveined)
3 tbsp shallots (minced)
1kg jicama (julienned)
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp sugar (optional)
½ cups water
salt and pepper

Other complementary ingredients

20 lettuce leaves (ideally butter lettuce leaves)
Hoisin sauce
Chili sauce
Bowl of fried shallots
Thinly sliced egg omelette (optional)
Shredded roast duck (optional)
Shredded roast chicken (optional)
Fried and cubed firm tofu (optional)
Ground roast peanuts (optional)
Blanched bean sprouts (optional)
Cucumber julienne (optional)




Steps:

Popiah Skin

  1. In a food processor, add flour, water and salt. Process on medium speed for 6 mins, at 2 min intervals. The batter should be glossy and elastic. Let the batter rest for an hour.
  2. After an hour’s rest, the dough should look slimy yet elastic.
  3. Heat a heavy-based non-stick pan over low heat to warm the pan.
  4. With gloves on, scoop a ‘ball’ of dough onto your hand, enough to fit your hand that it doesn’t overflow. Using a motion as if you are wiping the dough onto the pan, press and spread the dough onto the warm pan in a circular motion until a thin layer forms a circle. Lift your hand, and in doing so, the uncooked extra dough will lift from the pan. Note: If pan is too hot, the dough will not stick to the pan. Turn off the heat and let the pan cool off before repeating Step 4)
  5. Once a thin later is formed on the pan, use the rest of the dough ball to dab on thicker parts of the popiah skin to lift unwanted bits of dough and to ‘thin’ parts of the popiah skin.
  6. As the popiah skin cooks, the outer parts will curl up from the pan. Use your other hand to gently peel it off the pan set aside to cool on a cooling rack.
  7. Repeat Steps 4-6 until all the dough is used.

Makes about 25 popiah skin

Jicama filling

  1. In a pan, heat 1 tbsp of canola oil over medium heat, add the prawns and sauté until they are cooked through. Remove the prawns from the pan and set aside.
  2. Add the remaining oil and heat over medium heat. Add shallots and garlic, and cook until soft but not brown.
  3. Then add the jicama, oyster sauce, and sugar (optional), and toss evenly. Add water to the pan and turn the heat to low. Let it cook for 15 mins or until the jicama is soft.
  4. Return the prawns to the pan. Season with salt and pepper to taste. Strain the jicama filling and set aside to cool. Reserve the ‘liquids’ from the strained jicama filling.

Assembling the Popiah

  1. Lay a sheet of popiah skin on a clean surface and put a piece of lettuce on top.
  2. Spread the hoisin and chilli sauce onto the lettuce.
  3. Scoop jicama filling with prawns and any optional ingredients of your choice. Top with a teaspoon of fried shallots and gently fold the extra skin over to form a roll.
  4. Serve whole or slice up rolls into 2cm thick slices. Serve with extra hoisin or chilli sauce on the side.

Note: Besides the must-have jicama filling in the popiah, there are not set rules to what you can add in the wrap. Pack your very own version of popiah with any meat or vegetables of your choice.


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Popiah (Fresh Spring Rolls)

Popiah (Fresh Spring Rolls)

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Call it a wrap, call it a spring roll. The popiah is neither, or both! A simple wrapped up spring roll, the popiah is a popular dish amongst the locals in Singapore and Malaysia. Usually made up of stir-fried vegetables such as the jicama, carrots and bean sprouts topped with the occasional sliced egg omelette or prawns – all wrapped in a thin popiah skin made from wheat flour.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: > 120mins
Course: Light Meal
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

Popiah Skin Ingredients

500g all-purpose flour
1 tsp salt
450 ml water

Popiah Filling Ingredients

3 tbsp oil
12 prawns (peeled, deveined)
3 tbsp shallots (minced)
1kg jicama (julienned)
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp sugar (optional)
½ cups water
salt and pepper

Other complementary ingredients

20 lettuce leaves (ideally butter lettuce leaves)
Hoisin sauce
Chili sauce
Bowl of fried shallots
Thinly sliced egg omelette (optional)
Shredded roast duck (optional)
Shredded roast chicken (optional)
Fried and cubed firm tofu (optional)
Ground roast peanuts (optional)
Blanched bean sprouts (optional)
Cucumber julienne (optional)

Instructions

Popiah Skin

  1. In a food processor, add flour, water and salt. Process on medium speed for 6 mins, at 2 min intervals. The batter should be glossy and elastic. Let the batter rest for an hour.
  2. After an hour’s rest, the dough should look slimy yet elastic.
  3. Heat a heavy-based non-stick pan over low heat to warm the pan.
  4. With gloves on, scoop a ‘ball’ of dough onto your hand, enough to fit your hand that it doesn’t overflow. Using a motion as if you are wiping the dough onto the pan, press and spread the dough onto the warm pan in a circular motion until a thin layer forms a circle. Lift your hand, and in doing so, the uncooked extra dough will lift from the pan. Note: If pan is too hot, the dough will not stick to the pan. Turn off the heat and let the pan cool off before repeating Step 4)
  5. Once a thin later is formed on the pan, use the rest of the dough ball to dab on thicker parts of the popiah skin to lift unwanted bits of dough and to ‘thin’ parts of the popiah skin.
  6. As the popiah skin cooks, the outer parts will curl up from the pan. Use your other hand to gently peel it off the pan set aside to cool on a cooling rack.
  7. Repeat Steps 4-6 until all the dough is used.

Makes about 25 popiah skin

Jicama filling

  1. In a pan, heat 1 tbsp of canola oil over medium heat, add the prawns and sauté until they are cooked through. Remove the prawns from the pan and set aside.
  2. Add the remaining oil and heat over medium heat. Add shallots and garlic, and cook until soft but not brown.
  3. Then add the jicama, oyster sauce, and sugar (optional), and toss evenly. Add water to the pan and turn the heat to low. Let it cook for 15 mins or until the jicama is soft.
  4. Return the prawns to the pan. Season with salt and pepper to taste. Strain the jicama filling and set aside to cool. Reserve the ‘liquids’ from the strained jicama filling.

Assembling the Popiah

  1. Lay a sheet of popiah skin on a clean surface and put a piece of lettuce on top.
  2. Spread the hoisin and chilli sauce onto the lettuce.
  3. Scoop jicama filling with prawns and any optional ingredients of your choice. Top with a teaspoon of fried shallots and gently fold the extra skin over to form a roll.
  4. Serve whole or slice up rolls into 2cm thick slices. Serve with extra hoisin or chilli sauce on the side.

Note: Besides the must-have jicama filling in the popiah, there are not set rules to what you can add in the wrap. Pack your very own version of popiah with any meat or vegetables of your choice.

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