FRESH SPRING ROLLS (POPIAH) 薄饼
Popiah 薄饼 / Fresh Spring Rolls is one of the absolute favourite street food of all time. It's actually so easy to make at home too. Wrapped with a delicious yam bean filling, shredded egg omelette and fresh vegetables, nothing beats homemade spring rolls. Enjoy with sweet sauce or chilli sauce, or both!
Provided by Angie Liew
Time 2h
Number Of Ingredients 20
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 40 mg, Sodium 258 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
POPIAH (FRESH SPRING ROLLS) RECIPE - (4.5/5)
Provided by á-18327
Number Of Ingredients 18
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 RECIPE: HOW TO MAKE HOMEMADE POPIAH
Prepare popiah by cooking the fillings and cutting some garnishing ingredients into strips. Then, wrap all ingredients in the spring roll skins and roll them up. Cut the spring rolls into smaller pieces before serving.
Provided by LokaTaste
Categories Recipe
Time 2h45m
Number Of Ingredients 22
Steps:
- In a pot, bring 4 cups of water to a boil. Then, put in the prawn shells and let the water boil for another 10 minutes.
- Meanwhile, marinate the prawns with some salt.
- Once the prawn stock is ready, drain the stock and set it aside.
- In a pan, fry the bean curds until golden brown and cut them into strips. Set the fried bean curds aside.
- Heat the vegetable oil in a wok and put in the minced garlic and brown bean paste. Fry the mixture until fragrant.
- Slowly stir in the prawn stock and bring it to a boil.
- Next, add in turnip strips and diced meat. Cover the wok and let the ingredients simmer on low heat for at least 1.5 hours.
- When the turnip stripes turn soft, put in the prawns, fried bean curd strips, and some salt. Allow the ingredients to cook for another 10 minutes.
- Place the popiah fillings in a bowl and set it aside.
- In a bowl, lightly beat 2 eggs. Add salt and pepper for seasoning.
- Cook the omelette on a pan and slice it thinly.
- On a spring roll skin, spread some sweet sauce and ground fried garlic evenly.
- Place a lettuce piece on the edge of the spring roll skin. Then, top the lettuce with some bean sprouts, cucumber shreds, omelette strips, peanuts, shallots, and 2 tablespoons of fillings.
- Roll up the skin and fold the sides of the spring roll inwards.
- Cut the popiah into smaller pieces and serve.
- Repeat steps 3 to 6 by using the remaining spring roll skins.
Nutrition Facts : Calories 190 cal
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
POPIAH [ MALAYSIAN SPRING ROLLS ]
They have no dipping sauce and they take about an hour to prepare. This is not the shrimp version but the tofu version. Cooking is total time including pressing tofu which is a MUST in this recipe. You are using waterpacked or cotton tofu. From Didi Emmons
Provided by That is Dr House to
Categories Lunch/Snacks
Time 4h
Yield 18 rolls
Number Of Ingredients 13
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.
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POPIAH (CHAOZHOU FRESH SPRING ROLLS) - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
Estimated Reading Time 7 mins
- First, we prepare the jicama! Wash and use a peeler to remove the skin. Grate the entire jicama into a big bowl and set aside.
- Heat a tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the minced garlic and fry for a minute (just until it starts to get fragrant but not yet browned). Add the grated jicama and a teaspoon of salt. Stir fry about 5 minutes (longer if you like the jicama softer, and shorter you prefer it more crunchy/crisp). Pour the cooked jicama into a large serving bowl and set aside. The jicama will be juicy/wet and there will be liquid at the bottom of the bowl. Do not drain this liquid (we use it in step 11).
- Now prepare the other ingredients. Eggs: beat the eggs, and cook a plain omelet. Cool and slice into thin pieces.
SINGAPORE POPIAH RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
5/5 (3)Category SnackCuisine SingaporeTotal Time 50 mins
- To make the Wrappers, place the flour, salt and water in a bowl and mix to form a smooth batter.
- Then add the eggs and mix well. Heat a 20-cm (8-in) skillet, add 1/2 teaspoon of the oil to grease the skillet. Add 1/2 cup (125 ml) of the batter and swirl the skillet to spread the batter in a thin layer.
- Cook over moderate heat until the batter sets, about 30 seconds. Flip the batter and cook on the other side for a few seconds. Remove from the skillet, place on a serving plate and cover with a damp cloth. Repeat to make 10 Wrappers.
- Heat the oil for the Filling in a wok or saucepan. Stir-fry the onion and garlic over low to moderate heat until soft, about 2 minutes. Add the tau cheo and stir-fry 1 minute. Increase the heat, add the pork and stir-fry until it changes colour, about 1 minute. Add the prawns and stir-fry 1 minute, then add the bamboo shoots, bangkuang, soy sauce and pepper.
FRIED POPIAH / SPRING ROLL RECIPE - MIRAGAS
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Estimated Reading Time 2 mins
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Estimated Reading Time 3 mins
- To Make Popiah Skin In a food processor, add flour, water and salt. Process on medium speed for 6 mins, at 2 mins intervals. The batter should be glossy and elastic. Let the batter rest for an hour. After an hour’s rest, the dough should look slimy yet elastic. Heat a heavy-based non-stick pan over low heat to warm the pan. With gloves on, scoop a ‘ball’ of dough onto your hand, enough to fit your hand that it doesn't overflow. Using a motion as if you are wiping the dough onto the pan, press and spread the dough onto the warm pan in a circular motion until a thin layer forms a circle. Lift your hand, and in doing so, the uncooked extra dough will lift from the pan. (Note: If pan is too hot, the dough will not stick to the pan. Turn off the heat and let the pan cool off before spreading the dough on the pan again.) Once a thin layer is formed on the pan, use the rest of the dough ball to dab on thicker parts of the popiah skin to lift unwanted bits of dough and to ‘thin’ parts of the p
- To Make Filling Heat up 1 tbsp of canola in a pan medium heat. Add in the prawns and cook until they are cooked through. Remove the prawns from the pan and set aside. Add the remaining oil in to the pan and heat over a medium heat. Add the shallots and garlic, and cook until soft. Add in the jicama, oyster sauce, and sugar (optional), and toss evenly. Add water to the pan and turn the heat to low. Let it cook for 15 mins or until the jicama is soft. Return the prawns to the pan. Season with salt and pepper to taste. Strain the jicama filling and set aside to cool. Reserve the remaining sauce from the strained jicama filling.
- To Assemble Popiah Lay a sheet of popiah skin on a clean surface and put a piece of lettuce on top. Spread the hoisin and chilli sauce onto the lettuce. Scoop jicama filling with prawns, and any optional ingredients of your choice. Top with a teaspoon of fried shallots and gently fold the extra skin over to form a roll. Serve whole or slice up rolls into 3/4-inch-thick slices. Serve with extra hoisin or chilli sauce on the side.
- Note Besides the must-have jicama filling in the popiah, there are not set rules to what you can add in the wrap. Pack your very own version of popiah with any meat or vegetables of your choice.
FRIED POPIAH (SPRING ROLLS) - ROTI N RICE
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- In a wok or large pan, heat vegetable oil. Add seasoned ground pork. Cook for 3 minutes. Add onion and garlic. Cook for another 2 minutes.
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