Popiah (Malaysian Spring Rolls)

This is definitely one of my top childhood's favorite! Here in Malaysia, you can literally find freshly made popiah everywhere you go, especially in hawker's center. There are many different version of it, but this particular one is what I grew up eating.

💚Why you will love this recipe

• Different and unique tasting - If you are looking for something different, give this a try then! Unlike traditional spring rolls, popiah are eaten fresh without being baked or fried.
• Packed full of veggies - A delicious way to get in your daily dose of nutritious and fiber-rich vegetables!
• Family-friendly recipe - It is another one of those recipes that will be enjoyed by kids and adults alike.
• Versatile and customizable - Popiah can be eaten at any meal as an appetizer, side dish or even a mid-morning snack! You can also customize this recipe to make it your own by adding or swapping out some ingredients.

🤔What is popiah

Popiah, also known as 薄饼 (baobing) in Chinese, is a Chinese version of spring roll. Although it originated from Fujian, China, this spring roll is incredibly popular in Southeast Asia, mainly Malaysia and Singapore.

As mentioned above, they are different variations of popiah, but most of them have similar base ingredients.

A layer of sweet sauce like hoisin sauce is first spread on the wrapper. Then, they are usually filled with cooked jicama, sometimes with the addition of other veggies like French beans and bean sprout. After that, garnishes like chopped peanuts, diced tofu and fried shallots are layered on.

It is then being wrapped up like a burrito, and sliced into bite sized pieces. In some places, chili sauce is brush on the popiah before serving.

Although in some regions popiah are fried before serving, they are usually served fresh as it is. Fresh ones are not only healthier, but taste better in my opinion!

Wrapper used

Here in Malaysia, it is really easy to get some freshly made popiah wrappers. Unlike that of spring rolls, popiah wrappers are usually round in shape and slightly larger.

If you are living outside Southeast Asia, you might be able to find frozen ones in Asian groceries. If you have no luck finding them, use regular spring roll wrappers instead!

Or, you could make your own at home if you have some extra time on hand. Here is a recipe on how to make popiah wrappers.

🧄What you will need

For stir-fry jicama

For popiah

📃Notes/substitutions

• Popiah wrappers - If you have no luck finding any, simply use regular spring roll wrappers instead. Choose the larger sized ones if you have the option to.
• Sugar - Any kinds of granulated sweetener will work, be it brown sugar, white sugar or coconut sugar.
• Tofu - Use extra firm tofu that has been drained and pressed, either by using a tofu press, or by stacking something heavy on top.

🔪How to make

This is the simplify version. The full instructions is in the recipe card below.

Start by heating up a non-stick wok/pan. Saute garlic for a minute or so before adding in jicama. Cook for 20-25 minutes, or until jicama has softened.

Assembly your popiah by first spreading on a layer of hoisin sauce, follow by a piece of lettuce leaves.

Next, add in a few tablespoons of cooked jicama. Top with a small amount of bean sprout, diced tofu and chopped peanuts.

Fold up both sides of the wrapper, then roll it up tightly like a burrito. Repeat until all ingredients are used up. Slice it into bite-sized pieces and enjoy!

✔Helpful tips

• If your jicama filling is wet, drain it using a large colander to remove excess liquid. Wet fillings will cause your wrappers to tear easily.
• The amount of filling used will depend on the size of your wrapper. As a general rule of thumb, filling should occupy about ⅓ of your wrapper.
• Cover unused wrappers with a damp teacloth to prevent them from drying out, which will cause them to turn brittle and stiff.
• Use a sharp knife to cut your popiah to prevent them from falling apart.
• Popiah are best served immediately after preparing, as they tend to turn soggy after a while.

✨Variations/add-ins

Garnishes - Feel free to add other garnishes like fried shallots, julienned cucumber or even shredded omelette, if not vegan.

Other veggies - You could also add in other kinds of veggies like French beans, napa cabbage or grated carrots and cook it together with jicama.

Baking popiah - For a crispy version, brush on some oil and bake them in the oven at 200C/400F for 20-25 minutes, or in the air fryer for 10-12 minutes, flipping halfway.

Spicy - If you love heat, spread on some chili sauce, sambal oelek or sriracha on your popiah right before serving.

🍚How to serve

Popiah is usually served as an appetizer or side dish to accompany heartier mains.

Some Asian mains that pairs well includes noodle dishes like stir-fry rice vermicelli, chow mei fun or dry wonton noodles. Orange tofu and tofu chop suey are also great choices, especially if you have some freshly steamed rice on hand!

Or, you could also serve it as a snack or mid-afternoon tea along with yam cake and some Chinese tea or herbal tea.

❄Making ahead suggestions

As mentioned above, I recommend eating popiah fresh once it is wrapped. However, it is possible to prep and cook other components of this dish ahead of time.

• Jicama - Cooked jicama can be refrigerated for 3-4 days. Heat it up on stove or in the microwave before serving.
• Bean spout - Similar to jicama, you can blanched your bean sprout and store it in the fridge for 3-4 days.
• Garnishes - Chop your peanuts and store it in an airtight container. Or, you can use peanut powder instead. As for tofu, you can also diced it up and refrigerate until ready to use.

When ready to eat, all you have to do is wrap your popiah up and serve!

❔Commonly asked questions