Authentic Malaysian Popiah Recipe
This is such a great Malaysian popiah recipe! Popiah, which literally means ‘thin wafer’ is like an egg roll, or spring roll, and this is common street food in Malaysia, but also found in Taiwan, Medan and Singapore. Shredded vegetables are always found in them, but some also contain shrimp, meat or egg.
A Malaysian popiah recipe is a Chinese dish in origin, coming from the Fujian province of China. These little snacks are easy to make. Simply get yourself a package of popiah wrappers (spring roll or egg roll wrappers are fine) and julienne-cut your vegetables.
A little salt and pepper is all we are using here for the seasoning but if you wish to add a touch of soy sauce, sesame oil, 5-spice powder and any other tasty seasonings, then go ahead.
Tips for a Perfect Malaysian Popiah Recipe
Get all your vegetables prepared before you start filling the popiah skins or wrapping them, and before you heat up the oil for frying them. Roll them quite tightly. You do not want the filling to fall out.
The cornstarch and water mixture makes a type of paste which you can use to seal the popiah, since if they open in the oil all your filling will escape and that would not be good!
The oil has to be hot enough before you add the popiah, else they will end up soggy, so flick a breadcrumb into the oil when you think it is sufficiently hot. If it sizzles, the oil is hot enough and you can begin to fry the popiah in there. Do them in batches. Cook them until they are golden brown and crispy, then serve them with chili sauce. You are going to love this Malaysian popiah recipe!
- 1 package frozen popiah wrappers or spring roll wrappers
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Oil, for frying
- 1 cup French beans (finely cut diagonally)
- 2 cups carrot (julienned)
- 3 shiitake mushrooms (julienned)
- 2 minced garlic cloves
- 2 cups jicama (julienned)
- Salt and pepper, to taste
- Heat some oil in a wok then stir-fry the garlic for 2 minutes.
- Add the mushrooms and stir-fry until the garlic is golden brown.
- Add the rest of the vegetables to the wok and then add a little water.
- Simmer for 12 minutes or until the vegetables are al dente but not soft.
- Add salt and pepper to taste.
- Let this mixture cool down.
- Spoon some of the filling into a popiah wrap.
- Tuck in the edges then roll it up.
- Use the cornstarch mixture to moisten the edge and help seal the roll.
- Heat oil in a wok over a moderately high heat.
- Drop in the popiah one by one and fry until golden brown.
- Drain them on paper towels and serve hot with chili sauce if liked.