Spring Roll

Name: Spring Roll (Popiah)
Yield: Makes 12
Cuisine: Singaporean
Ingredients: 500 g (1 lb 1½ oz) popiah skin; 1 Tbsp cooking oil; 5 shallots, peeled and chopped; 3 cloves garlic, peeled and chopped; 1 carrot, peeled and shredded; 1 Tbsp light soy sauce; 2 large bangkwang (yam bean), peeled and shredded; 1 Tbsp sugar; 250 ml (8 fl oz / 1 cup) water; 125 ml (4 fl oz / ½ cup) sweet flour sauce; 1 garlic bulb, peeled and minced; A dash of ground white pepper; 120 g (4⅔ oz) ground peanuts; 30 g (1 oz) fried pork skin, crushed; 300 g (11 oz) poached prawns, peeled and sliced; 4 Tbsp sambal chilli; 1 small head lettuce; 40 g (1⅓ oz) bean sprouts, trimmed and blanched; 3 hard-boiled eggs, peeled and chopped; 1 Tbsp oyster sauce

Popiah

Preparation info

Makes
12

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

What’s great about popiah is that it provides a mix of different textures and flavours in a single bite — from the crunch from the peanuts and the fried pork skin, to the fresh and juicy vegetables — and it all goes really well with the sweet flour sauce and spicy sambal.

Ingredients

500 g (1 lb 1½ oz) popiah skin

Asia
Singapore
Sandwich
Snack
Spicy
South East Asia
Street Food

Method

Prepare filling. Heat oil in a pot over medium heat. Add garlic and shallots and stir-fry until fragrant.
Add bangkwang and carrot and stir-fry to mix.
Add light soy sauce, oyster sauce, pepper, sugar and water and let it simmer for 20 minutes.
Lay 2 sheets of popiah skin on a clean and dry work surface.
Spoon some sw