Fresh Spring Rolls

Name: Fresh Spring Rolls (Popiah)
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: Malaysia
Ingredients: 4 tablespoons oil; 3 eggs, lightly beaten; 20 large fresh popiah wrappers; 20 long lettuce leaves; Sweet black sauce (tim cheong), to taste; Sweet black sauce (tim cheong), to taste; 6 red chillies, deseeded and sliced, then ground to a paste; 6 red chillies, deseeded and sliced, then ground to a paste; 1 cup (50 g) bean sprouts, blanched and drained well; ⅓ cup (60 g) coarsely ground roasted peanuts; 3 tablespoons Fried Shallots; 8 shallots, halved; 8 cloves garlic, halved; 2 tablespoons fermented soybean paste (tau cheo); 2 tablespoons fermented soybean paste (tau cheo); 1 bangkuang (jicama) (about 500 g/1 lb), peeled and sliced into thin shreds to yield 4 cups; 1 bangkuang (jicama) (about 500 g/1 lb), peeled and sliced into thin shreds to yield 4 cups; 1 cake deep-fried tofu (250 g/8 oz), thinly sliced or 1 cake firm tofu (250 g/8 oz), deep-fried and thinly sliced to yield 1½ cups; 1 cake deep-fried tofu (250 g/8 oz), thinly sliced or 1 cake firm tofu (250 g/8 oz), deep-fried and thinly sliced to yield 1½ cups; 1 teaspoon black soy sauce; 1½ tablespoons sugar; ½ teaspoon salt; 125 g (4 oz) small fresh prawns, peeled and deveined; ¼ small cabbage, thinly sliced into shreds to yield 2 cups; ¼ small cabbage, thinly sliced into shreds to yield 2 cups; 1 cup (125 g) green beans, thinly sliced

Popiah

Preparation info

Makes
12
Popiah

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

This Nonya version of a popular Chinese snack uses fresh ready-to-eat wrappers and is substantial enough for an entire meal.

Ingredients

4 tablespoons oil
3 eggs, lightly beaten
20 large fresh popiah wrappers

Asia
Malaysia
China
Snack
Fish course
Pescatarian

Method

Grease an omelette pan with ½ teaspoon of the oil and fry the eggs to make 3 very thin omelettes. Slice the omelettes into shreds and set aside.
To make the Filling, grind the shallots and garlic, and mix with the fermented soybean paste. Heat the rest of the oil in a pan over medium heat and stir-fry the paste mixture until fragrant, about 3 minutes. Spoon 1 tabl