📝 About This Recipe
A beloved staple of Fujianese and Southeast Asian cuisine, Popiah is a masterpiece of textures and contrasting flavors. This fresh spring roll features a warm, savory filling of braised jicama and carrots wrapped in a paper-thin crepe, accented by crunchy peanuts, sweet hoisin, and a kick of chili. It is a communal, soul-satisfying dish that celebrates the harmony of 'soft and crunchy' in every bite.
🥗 Ingredients
The Braised Filling
- 800 grams Jicama (Yam Bean) (peeled and julienned into fine matchsticks)
- 1 large Carrot (julienned)
- 100 grams French Beans (thinly sliced on a bias)
- 2 blocks Firm Tofu (Tau Kwa) (cut into small strips and lightly pan-fried)
- 4 cloves Garlic (minced)
- 1.5 cups Shrimp Stock or Chicken Broth (for braising)
- 2 tablespoons Light Soy Sauce
The Wraps and Spreads
- 15-20 pieces Popiah Skins (fresh wheat crepes, kept covered under a damp cloth)
- 1/2 cup Hoisin Sauce (or sweet flour sauce (Tianmianjiang))
- 3 tablespoons Chili Paste (Sambal) (optional, for heat)
- 2 tablespoons Minced Garlic (raw, for a sharp bite)
Crunch and Garnish
- 200 grams Bean Sprouts (blanched and drained)
- 1 cup Roasted Peanuts (crushed finely)
- 1/2 cup Fried Shallots (store-bought or homemade)
- 3 large Eggs (made into a thin omelet and shredded)
- 1 head Lettuce Leaves (Butterhead or Romaine, washed and dried)
- 1 bunch Fresh Cilantro (leaves only)
👨🍳 Instructions
-
1
Begin by preparing the braised filling. Heat 2 tablespoons of oil in a large wok or pot over medium heat. Sauté the minced garlic until fragrant but not browned.
-
2
Add the julienned jicama and carrots to the wok. Stir-fry for 3-4 minutes until they begin to soften.
-
3
Pour in the shrimp stock (or chicken broth) and light soy sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until the vegetables are tender and have absorbed the flavors.
-
4
Ten minutes before the filling is done, stir in the sliced French beans and the pre-fried tofu strips. Continue simmering until the liquid has mostly reduced, but the mixture remains moist. Season with salt and pepper to taste. Keep warm.
-
5
While the filling braises, prepare the garnishes. Blanch the bean sprouts in boiling water for 30 seconds, then shock in ice water and drain thoroughly.
-
6
Whisk the eggs and fry them into thin omelet sheets in a non-stick pan. Roll the omelets up and slice into fine ribbons.
-
7
Set up your 'Popiah Station'. Arrange the warm braised filling, blanched sprouts, egg ribbons, crushed peanuts, fried shallots, lettuce, cilantro, sauces, and fresh skins in separate bowls.
-
8
To assemble, lay one popiah skin on a flat plate. If the skin is very thin, you can use two overlapping skins for extra strength.
-
9
Spread a teaspoon of hoisin sauce and a small dab of chili paste/minced garlic in a thin line across the center of the skin.
-
10
Place a small lettuce leaf over the sauce. This acts as a barrier to prevent the wet filling from tearing the skin.
-
11
Using a slotted spoon to drain as much excess liquid as possible, place 2-3 tablespoons of the warm jicama filling onto the lettuce.
-
12
Top with bean sprouts, egg ribbons, crushed peanuts, fried shallots, and a few cilantro leaves.
-
13
Fold the bottom of the skin over the filling, tuck in the sides tightly, and roll upward like a burrito. Ensure the roll is firm but be careful not to tear the skin.
-
14
Slice the roll into 4-5 bite-sized pieces using a sharp serrated knife and serve immediately while the filling is warm and the skin is soft.
💡 Chef's Tips
Drain the braised filling extremely well using a slotted spoon; excess moisture is the enemy of a perfect popiah and will lead to a soggy, broken roll. Always keep your popiah skins covered with a damp cloth or plastic wrap, as they dry out and become brittle within minutes of exposure to air. For an extra layer of crunch, you can add crushed crispy bits of fried batter or deep-fried lard cracklings. If you cannot find fresh popiah skins, look for 'Spring Roll Pastry' in the freezer section of Asian grocers, though these are slightly tougher than the fresh handmade variety.
🍽️ Serving Suggestions
Pair with a glass of iced Barley Water or Chrysanthemum tea to balance the savory and spicy notes. Serve as part of a 'DIY Popiah Party' where guests can customize their own rolls at the table. Accompany with a side of crispy fried chicken wings for a complete Malaysian/Singaporean hawker-style feast. A small dish of extra sambal on the side is perfect for those who crave more heat.