Popiah (薄餅) is a type of fresh spring rolls commonly found in Malaysia, Singapore, Medan, and Taiwan. Filled with shredded vegetables and more, Popiah is a popular street food in Malaysia. It’s also one of the popular dishes served at home; the concoction is especially fun and rewarding if shared with friends and family.
- for stir fry
- 1 large yam bean
- 1 large carrot
- 1 teaspoon chopped garlic
- 300g chicken
- 300g prawns
- 2 tbs vegetable oil
- Salt and pepper to season
- 2 eggs
- 1 packet popiah wrappers
- 1 head chinese or butter lettuce
- 1 large cucumber
- 250g blanched bean shoots (topped and tailed)
- 1 cup deep fried shallots
- Hoisin sauce
- Garlic and chilli sauce
- 3 chopped spring onions
How To Make :
- Peel yam bean and cut into batons two to three millimetres thick.
- Chop prawns and chicken Asian style. Combine prawns and chicken on a chopping board and continue to chop and mix at the same time.
- Grate carrot.
- Peel cucumber and cut around the edge working towards the centre (stop before you reach the seeds). Cut into batons.
- Beat eggs and cook omelette mixture then roll and slice and set aside.
- Add oil to wok and cook garlic.
- Cook chicken and prawns, making sure meat separates.
- Add yam bean and grated carrot and cook till soft.
- Season with salt and pepper and set aside to cool.
- To assemble, brush the popiah skin with hoisin sauce and garlic and chilli sauce to taste.
- Lay a lettuce leaf on top and then spoon approximately one tablespoon of cooled mixture on top of lettuce (make sure mixture is properly cooled or skin may tear).
- Add a small amount of cucumber, shallots and finely chopped spring onion and then fold lower edge of skin over ingredients, then fold in left and right edges. Roll up Swiss-roll style.