Best 3 Homemade Popiah Spring Roll Recipes
**Homemade Popiah Spring Roll: A Culinary Symphony of Flavors and Textures**
Embark on a culinary journey to Southeast Asia with the delectable homemade popiah spring roll, a symphony of flavors and textures that will tantalize your taste buds. This iconic dish, originating from the Peranakan culture, is a labor of love, meticulously crafted with layers of soft and chewy popiah skin, filled with a medley of crunchy vegetables, succulent meat or seafood, and aromatic herbs, all harmoniously wrapped and pan-fried to perfection. Join us as we unveil the secrets behind this beloved dish, with step-by-step recipes for the popiah skin, the savory filling, and the irresistible dipping sauce. Discover the art of creating this culinary masterpiece and elevate your home cooking to new heights.
FRESH SPRING ROLLS (POPIAH)
Popiah (Malaysian Fresh Spring Rolls) Recipe
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 269 calories, Carbohydrate 117 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 62 grams fat, Fiber 17 grams fiber, Protein 59 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 4 people, Sodium 2345 grams sodium, Sugar 30 grams sugar, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE POPIAH WRAPPER ( SPRING ROLL )
This is a recipe from my neighbour. She's 85 and was formerly from CHINA. Still cooking for us kids.
Provided by foodcrazee
Categories Lunch/Snacks
Time 31m
Yield 30-40 pieces, 10-15 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 106.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 21.1, Sodium 26.3, Carbohydrate 19.2, Fiber 0.7, Sugar 0.1, Protein 3.2
HOMEMADE POPIAH - SPRING ROLL
Remember the 85 yrs old Chinese Lady ? Well, here's a follow up of a tasty fillings for that marvelous spring roll wrapper - Popiah Skin # 65211. Enjoy ! :)
Provided by foodcrazee
Categories Malaysian
Time 1h30m
Yield 20 spring rolls, 10 serving(s)
Number Of Ingredients 15
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).
Tips:
- To make the popiah skin, use a non-stick pan and cook the batter on low heat. This will prevent the skin from sticking to the pan and burning.
- If you don't have a non-stick pan, you can grease a regular pan with oil before cooking the batter.
- When making the filling, use fresh vegetables and herbs. This will give the popiah spring rolls a delicious and vibrant flavor.
- Be careful not to overfill the popiah spring rolls. Too much filling will make them difficult to roll and eat.
- To serve, cut the popiah spring rolls into bite-sized pieces and arrange them on a platter. You can serve them with a dipping sauce of your choice.
Conclusion:
Popiah spring rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light lunch or dinner. With a variety of fillings to choose from, there is sure to be a popiah spring roll that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
