Popiah Malaysian Spring Rolls 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.

FRESH SPRING ROLLS (POPIAH) 薄饼

Steps:

• Choose fresh and sweet turnips, also known as jicama for this dish.
• Peel the skin off the turnips, wash and drained well.
• Cut the turnips into strips.
• Place the strips of turnip in a colander.
• Have ready some fresh spring roll wrap / skin. They can be homemade or store bought.
• To cook the filling, first boil prawn shells in water for about 10 minutes.
• Strain the prawn stock and set aside.
• Season the prawns with salt.
• Next fry firm bean curd on non-stick pan till browned on both sides.
• Then cut the fried bean curd into strips.
• Heat oil in a wok and lightly brown minced garlic.
• Add brown bean paste and fry until fragrant.
• Pour in strained prawn stock.
• When the prawn stock comes to a boil, add in turnip strips and mix well.
• When it starts to boil again, add in the diced meat.
• Cover and simmer gently on low heat for 1 ½ hours until the turnip is soft or transfer to a pressure cooker and pressure cook for 30 minutes.
• Then add in the prawns.
• Next add in bean curd strips and salt to taste.
• Cover and continue to simmer for another 10 minutes.
• And the turnip filling is ready to be used for the wrap!
• While turnip is simmering in the wok, prepare the garnishing ingredients. Wash lettuce, blanch beansprouts, shred cucumber, slice omelette, fry shallots, prepare ground fried garlic and roasted peanuts. Also not forgetting the sweet and chilli sauce.
• To make omelette, spread beaten eggs thinly on non-stick pan.
• Cook the thin omelette till set and remove from pan.
• Slice finely the cooked omelette.
• To serve, put a spring roll wrap on a plate or flat board.
• Spread with as much chilli, sweet sauce and ground fried garlic as desired.
• Next, place a piece of fresh lettuce on one edge of the spring roll wrap.
• Then add blanched beansprout followed by sliced cucumber.
• Place 2 tablespoons of filling, drained of gravy, on top.
• Top with omelette strips and sprinkle with a little roasted ground peanuts and shallot crisps.
• Lastly, wrap and then fold up the two sides of wrapper and roll up like a swiss roll. And we're done!
• Cut and serve the spring rolls immediately.

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.