Homemade Popiah - Spring Roll

Recipe by foodcrazee
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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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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