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A fried Malaysian popiah spring roll cut open on a plate, to show the vegetable filling.
Victoria Haneveer

Malaysian Popiah Recipe

These Malaysian popiah are filled with jicama, carrot, green beans and shiitake mushrooms, then fried until the light wrappers are crisp and golden.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 popiah
Course: Appetizer
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 12 thin popiah or spring roll wrappers, about 8 inches (20cm) square
  • 2 cups (250g) jicama, peeled and finely julienned
  • 1 medium-large carrot, about 100g, finely julienned
  • ¾ cup (75g) green beans, finely sliced
  • 3 dried shiitake mushrooms, soaked, squeezed dry and finely sliced
  • 2 garlic cloves, minced
  • 1 tablespoon (15ml) neutral oil
  • 2 teaspoons (10ml) light soy sauce
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
  • Salt, if needed
  • 2 to 3 tablespoons (30 to 45ml) water
  • 1 teaspoon cornstarch
  • 2 tablespoons (30ml) water, for mixing with the cornstarch
  • Neutral oil, for frying

Equipment

  • Wok
  • Sharp knife
  • Cutting board
  • Slotted spoon or tongs
  • Kitchen thermometer, optional

Method
 

  1. Heat the 1 tablespoon of neutral oil in a wok over medium-high heat.
  2. Add the garlic and stir-fry for about 30 seconds.
  3. Add the shiitake mushrooms and cook for 1 minute.
  4. Add the jicama, carrot and green beans.
  5. Add the light soy sauce, sugar, black pepper and 2 tablespoons of water.
  6. Stir-fry for 4 to 6 minutes, until the vegetables are tender but still have a little bite. Add the final tablespoon of water only if the filling starts to dry out before the vegetables are ready.
  7. Taste and add salt only if needed. Transfer the filling to a wide plate or colander and let it cool completely. Drain off any excess liquid.
  8. Mix the cornstarch with the 2 tablespoons of water to make a sealing paste.
  9. Put about 2 tablespoons of filling near one corner of a wrapper. Fold the corner over the filling, tuck in both sides and roll snugly.
  10. Brush the final corner with the cornstarch paste and finish rolling. Repeat with the remaining wrappers and filling.
  11. Heat the frying oil to 350°F (175°C).
  12. Fry the popiah in batches for about 2 to 3 minutes, flipping as needed, until crisp and golden.
  13. Remove with a slotted spoon or tongs and drain on paper towels.
  14. Serve hot with chili sauce or sambal belacan if liked.

Notes

  • Don't overfill: About 2 tablespoons of filling works well for an 8-inch (20cm) wrapper.
  • Cool the filling: Let it cool completely before wrapping. Hot filling creates steam and can make the wrapper soggy.
  • Keep it dry: Don't spoon excess liquid from the wok into the wrappers.
  • Cover the wrappers: I like to keep the remaining wrappers covered while rolling, so they don't dry out.
  • Check before refreezing: If you bought the wrappers frozen, check the package instructions before refreezing them. If I'm freezing my own, I like to put a few between sheets of parchment paper before freezing, so I can only thaw as many as I need, not the whole frozen block.
  • Refrigerate leftovers: Store cooked popiah promptly and eat them within 3 to 4 days.
  • Reheat thoroughly: Heat leftovers to 165°F (74°C).