Popiah (Malaysian Fresh Spring Rolls)

🧂 Ingredients

• 20 Popiah skin (fresh spring roll wrappers)(Available at Asian grocery stores. Handle with care as they are delicate.)
• 600 g Jicama (bangkuang)(Peeled and julienned into thin matchsticks.)
• 50 g Dried shrimp(Rinsed and finely chopped. Soaking in warm water for 10 minutes can soften them if preferred.)
• 3 cloves Garlic(Minced.)
• 2 medium Shallots(Finely chopped.)
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 1/2 tsp White pepper
• 2 tbsp Vegetable oil
• 1/2 cup Water or chicken broth
• for spreading Sweet sauce (hoisin or sweet chili sauce)(Choose your preferred sweet sauce for the inside of the wrapper.)
• for filling Lettuce leaves(Washed and dried.)
• for filling Omelet strips(Thinly sliced omelet made from eggs, seasoned with a pinch of salt and pepper.)
• for filling Optional toppings(Such as shredded cucumber, bean sprouts, crushed peanuts, or fresh herbs like cilantro.)

👨‍🍳 Instructions

1. 1

   Prepare the Jicama Filling: Heat vegetable oil in a large wok or skillet over medium-high heat (approximately 180°C / 350°F). Add minced garlic and chopped shallots and sauté until fragrant and lightly golden, about 1-2 minutes.

   ⏱️ 5 minutes
2. 2

   Add the chopped dried shrimp to the wok and stir-fry for another minute until fragrant. Then, add the julienned jicama. Stir-fry for 5-7 minutes until the jicama begins to soften slightly but still retains a slight crispness.

   ⏱️ 7 minutes
3. 3

   Pour in the soy sauce, oyster sauce, sugar, and white pepper. Add the water or broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook for about 15-20 minutes, or until the jicama is tender but not mushy. Stir occasionally. The liquid should reduce to a thick sauce that coats the jicama. Taste and adjust seasoning if needed.

   ⏱️ 20 minutes
4. 4

   Cool the Filling: Remove the jicama filling from the heat and let it cool completely. This is crucial to prevent the popiah skins from becoming soggy.

   ⏱️ 10 minutes (cooling time not included in total cook time)
5. 5

   Prepare Toppings and Wrappers: While the filling cools, prepare your other fillings: wash and dry lettuce leaves, cut the omelet into thin strips, and prepare any other optional toppings. Ensure all ingredients are ready and within reach.

   ⏱️ 15 minutes
6. 6

   Assemble the Popiah: Lay a popiah skin flat on a clean, dry surface. Spread a thin, even layer of your chosen sweet sauce (hoisin or sweet chili) over the entire surface of the wrapper. This acts as a sealant and adds flavor.

   ⏱️ 1 minute per wrapper
7. 7

   Layer the Fillings: Place a lettuce leaf near the bottom edge of the wrapper. Spoon a generous portion of the cooled jicama filling over the lettuce. Add some omelet strips and any other desired toppings.

   ⏱️ 2 minutes per wrapper
8. 8

   Roll the Popiah: Fold the bottom edge of the wrapper up and over the filling. Fold in the sides, then tightly roll the popiah upwards, similar to how you would roll a burrito or a spring roll. Ensure it's rolled snugly to prevent it from falling apart.

   ⏱️ 1 minute per wrapper
9. 9

   Serve: Serve the popiah immediately. They are best enjoyed fresh.

   ⏱️ N/A

💡 Pro Tips

• ✓Ensure the jicama filling is completely cool before assembling to prevent the popiah skins from becoming soggy.
• ✓Don't overfill the popiah, as this can make them difficult to roll and prone to tearing.
• ✓Serve with extra sweet sauce or chili sauce on the side for dipping.
• ✓This is a fantastic dish for parties or family gatherings, allowing everyone to customize their own popiah.

🔄 Variations

• Add other vegetables to the filling, such as shredded carrots or mushrooms.
• For a richer filling, add some cooked minced pork or chicken.
• A vegetarian version can be made by omitting the dried shrimp and oyster sauce, and using a vegetarian stir-fry sauce.
• While traditionally fresh, some enjoy a lightly pan-fried version for a crispier texture.

🥗 Nutrition

Per serving