Popiah (Malaysian Fresh Spring Rolls)
This tasty spring rolls recipe, or popiah, is a really popular Malaysian delicacy. Filled with cooked veggies and tofu, they are fresh, flavorsome and tasty. They are also simple and easy to make, too!
Servings: 8 rolls
Calories: 193kcal
Ingredients
For jicama stir-fry
- 1 lb jicama about 1 small
- 1 teaspoon salt or to taste
- 3 cloves garlic minced
- 1 teaspoon sugar (any granulated sugar will work)
Other ingredients
- 2 cups bean sprouts
- 8-10 popiah wrappers (or spring roll wrappers)
- ¼ cup hoisin sauce
- 8-10 leaves lettuce
- ½ block tofu drained, pressed and diced tiny pieces (about 7 oz/200g)
- handful of roasted peanuts chopped
Instructions
- Heat up a tablespoon of oil in a non-stick wok/pan. Once wok is heated, place garlic in and saute for a minute or so until fragrant.3 cloves garlic
- Next, add in jicama, salt and sugar along with ½ cup of water. Bring mixture to a boil, then lower heat to a gentle simmer.1 lb jicama , 1 teaspoon salt , 1 teaspoon sugar
- Place the lid on and cook for 20-25 minutes, or until jicama is tender, giving it a stir halfway through. You might have to add a splash more water if the mixture is dry. Set aside.
- While jicama is cooking, bring a pot of water to a boil and blanch your bean sprout in the boiling water for about 30 seconds. Drain and set aside.2 cups bean sprouts
- Place your wrapper on a flat surface, like a chopping board. Spread on a thin layer of hoisin sauce, them place on a piece of lettuce.8-10 popiah wrappers , ¼ cup hoisin sauce , 8-10 leaves lettuce
- Place a few tablespoons of jicama filling on the lettuce, before topping with a small amount of bean sprouts, diced tofu and chopped peanuts.½ block tofu, handful of roasted peanuts
- Fold up both sides of the wrapper, then roll it up tightly like a burrito. Repeat until all ingredients are used up. You should get around 8-10 popiah.
- Slice them into bite sized pieces before serving.
Notes
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.
Nutrition
Calories: 193kcal | Carbohydrates: 39g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 543mg | Potassium: 165mg | Fiber: 5g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 3mg
