Popiah Sayur

Name: Popiah Sayur (Vegetable Spring Rolls)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: A pinch of salt; 1 firm tofu square, mashed; 25 g (⅘ oz) spring onions, thinly sliced; ½ tsp sesame oil; 2 cloves garlic, peeled and minced; ½ tsp white pepper powder; 2 tsp vegetable oil; 50 g (1¾ oz) yam bean or turnip, peeled and shredded; 1 Tbsp plain flour; 1 packet frozen spring rolls skins; 75 g (2⅔ oz) carrot, peeled and shredded; 1 tsp sweet soy sauce; Vegetable oil, as needed for deep-frying; 50 g (1¾ oz) green cabbage, shredded; 50 g (1¾ oz) French beans, thinly sliced

Vegetable Spring Rolls

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Spring rolls are a popular snack throughout Asia. There are many versions even within Malaysia and every household will also have their personal take on the filling. Mine is a simple vegetarian version that I learnt to make from my Chinese neighbour while growing up. These are best served hot, with a dip of sweet chilli sauce.

Ingredients

1 packet frozen spring rolls skins
1 Tbsp plain flour
Vegetable oil, as needed for deep-frying</

Asia
Malaysia
Snack
Vegan
South East Asia
Spring

Method

Remove the packet of frozen spring roll skins from the freezer and leave on the countertop to thaw for at least 30 minutes.
Prepare the filling. Heat both the oils in a non-stick wok over medium heat. Add the garlic and fry until fragrant.
Add the mashed tofu and fry gently for 1 minute. Turn the heat up and add all the vegetables. Mix well and season w