Homemade Popiah Wrapper 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.

HOMEMADE SPRING ROLL WRAPPERS

Steps:

• Sift the flour into a mixing bowl and add salt. Mix. Add water little by little. Use more water necessary. Mix thoroughly to make a thin batter. Cover and let rest about 30 minutes.
• Next spray a non-stick pan with cooking spray or butter and heat on medium low heat. After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan. Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter.
• Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used. Then use these to prepare your favorite spring roll recipe. Enjoy.

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).

POPIAH [ MALAYSIAN SPRING ROLLS ]

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.