Homemade Popiah Spring Roll Food

FRESH SPRING ROLLS (POPIAH)

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.

POPIAH (FRESH SPRING ROLLS) RECIPE - (4.5/5)

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.

HOMEMADE POPIAH - SPRING ROLL

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).

HOMEMADE POPIAH WRAPPER ( SPRING ROLL )

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).