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Victoria Haneveer

Authentic Malaysian Popiah Recipe

These crunchy Malaysian spring rolls are filled with a tasty vegetable mixture, and they are so easy to make yourself. Fry them to golden brown, crispy perfection, and serve as an appetizer.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12
Course: Appetizer
Cuisine: Malaysian
Ingredients Method

Ingredients
 

  • 1 package frozen popiah wrappers or spring roll wrappers
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • Oil, for frying
For the Filling:
  • 1 cup (150g) green beans (finely cut diagonally)
  • 2 medium carrots (julienned)
  • 3 shiitake mushrooms (julienned)
  • 2 minced garlic cloves
  • 2 cups (125g) jicama (julienned)
  • Salt and pepper, to taste

Method
 

  1. Heat some oil in a wok then stir-fry the garlic for 2 minutes.
  2. Add the mushrooms and stir-fry until the garlic is golden brown.
  3. Add the rest of the vegetables to the wok and then add a little water.
  4. Simmer for 12 minutes or until the vegetables are al dente but not soft.
  5. Add salt and pepper to taste.
  6. Let this mixture cool down.
  7. Spoon some of the filling into a popiah wrap.
  8. Tuck in the edges then roll it up.
  9. Use the cornstarch mixture to moisten the edge and help seal the roll.
  10. Heat oil in a wok over a moderately high heat.
  11. Drop in the popiah one by one and fry until golden brown.
  12. Drain them on paper towels and serve hot with chili sauce if liked.