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

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</

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