Popiah Sayur

Vegetable Spring Rolls

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

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.


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


  • 2 tsp vegetable oil
  • ½ tsp sesame oil
  • 2 cloves garlic, peeled and minced
  • 1 firm tofu square, mashed
  • 75 g (2⅔ oz) carrot, peeled and shredded
  • 50 g ( oz) green cabbage, shredded
  • 50 g ( oz) French beans, thinly sliced
  • 50 g ( oz) yam bean or turnip, peeled and shredded
  • 25 g ( oz) spring onions, thinly sliced
  • A pinch of salt
  • ½ tsp white pepper powder
  • 1 tsp sweet soy sauce


  • 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 with salt, pepper and sweet soy sauce. Cook for another minute, then transfer to a bowl and set aside to cool.
  • Mix the flour with a little water to get a thick paste. Set aside.
  • Place a spring roll skin on your worktop. Place a spoonful of the filling along the edge nearest to you. Fold the right and left edges of the skin over to cover the filling, then start rolling into a log. Brush the remaining edge of the spring roll skin with some flour paste and seal. Set aside. Repeat with the remaining ingredients.
  • Heat sufficient oil for deep-frying in a wok over medium heat. Gently lower the spring rolls into the hot oil and fry until golden brown. Do this in small batches. Remove and drain well on paper towels.
  • Serve with sweet chilli sauce.