Popiah spring rolls

Name: Popiah spring rolls
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: Makes 8 (enough for 4)
Cuisine: Malaysian
Ingredients: 1 large carrot, shredded; 1 small yam bean (jicama) or kohlrabi, peeled and shredded; hoisin sauce and Sambal or Sriracha sauce, to serve; 8 wheat spring-roll wrappers; ½ cup (70 g) roasted peanuts; 1 tablespoon miso paste; 1 block (300 g) extra-firm tofu, pressed and cubed; 1½ tablespoons light soy sauce; 1 white onion, finely sliced; 1 tablespoon vegetable oil; 1 cup (115 g) beansprouts; 3 garlic cloves, very finely chopped; 1 head of lettuce or 1 bag baby spinach

Preparation info

Makes
8
(enough for 4)

Difficulty
Medium
Ready in
55 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

The Singaporean answer to a taco party begins with popiah. Think of it as the burrito of Singapore, plump with a glistening tangle of stewed yam bean (jicama), inky-black sweet sauce and a dazzling array of other ingredients. The next time you feel daunted by the thought of entertaining, simply stew some yam bean in a large pot until it collapses and turns salty-sweet. Set out the other fillings in deep bowls and let your guests take care of the assembly. Taco Party 2.0.