📝 About This Recipe
Originating from the Fujian province, Popiah is a masterpiece of textures and flavors, traditionally enjoyed during the Qingming Festival. This fresh, non-fried spring roll features a complex filling of slow-braised jicama and carrots, punctuated by the crunch of peanuts and the savory kick of Chinese sausage. It is a communal, soul-warming dish that perfectly balances sweet, salty, and umami notes in every delicate bite.
🥗 Ingredients
The Braised Filling
- 800 grams Jicama (Sengkuang) (peeled and julienned into matchsticks)
- 200 grams Carrots (julienned)
- 2 pieces Firm Tofu (Tau Kwa) (cut into small strips and lightly fried)
- 50 grams Dried Shrimp (soaked and finely chopped)
- 5 cloves Garlic (minced)
- 500 ml Chicken Stock or Water
- 2 tablespoons Light Soy Sauce
The Wrappers and Sauces
- 20 pieces Popiah Skins (fresh wheat-based crepes)
- 1/2 cup Hoisin Sauce or Sweet Bean Sauce
- 3 tablespoons Chili Paste (Sambal) (optional for heat)
- 2 tablespoons Minced Garlic (raw, for a pungent kick)
The Garnishes
- 2 links Chinese Sausage (Lap Cheong) (steamed and thinly sliced)
- 3 large Eggs (made into an omelet and shredded)
- 1 cup Roasted Peanuts (crushed finely)
- 200 grams Bean Sprouts (blanched and drained)
- 1 bunch Fresh Cilantro or Lettuce (washed and dried)
- 1/2 cup Crispy Fried Shallots
👨🍳 Instructions
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1
Prepare the filling by heating 3 tablespoons of oil in a large wok over medium heat. Sauté the minced garlic and chopped dried shrimp until fragrant and slightly golden.
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2
Add the julienned jicama and carrots to the wok. Stir-fry for 5 minutes until the vegetables begin to soften.
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3
Pour in the chicken stock and light soy sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes. The jicama should be soft and have absorbed the savory flavors of the stock.
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4
While the jicama simmers, prepare the garnishes. Fry the tofu strips until golden, julienne the omelet, and slice the steamed Chinese sausage.
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5
Blanch the bean sprouts in boiling water for 30 seconds, then immediately shock in ice water to keep them crunchy. Drain thoroughly.
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6
Once the jicama filling is tender, stir in the fried tofu strips. Season with a pinch of salt and sugar to taste. Keep the filling warm on a very low simmer.
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7
To assemble, lay two popiah skins on a clean flat surface, overlapping them slightly to prevent tearing.
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8
Spread a teaspoon of hoisin sauce, a touch of chili paste, and a smear of minced garlic across the center of the skin.
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9
Place a lettuce leaf over the sauces. This acts as a barrier to prevent the skin from getting soggy from the braised filling.
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10
Use a slotted spoon to scoop the jicama filling, pressing it against the side of the pot to drain as much liquid as possible. Place 2-3 tablespoons of filling onto the lettuce.
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11
Top with a sprinkle of crushed peanuts, fried shallots, bean sprouts, egg strips, and Chinese sausage.
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12
Fold the sides of the skin inward, then roll up tightly from the bottom, tucking the ingredients in as you go, similar to a burrito.
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13
Slice the roll into 4-5 pieces using a very sharp serrated knife and serve immediately while the skin is soft and the filling is warm.
💡 Chef's Tips
The secret to a great Popiah is a very dry filling; always squeeze out excess juice before placing it on the skin to avoid a 'burst' roll. If you cannot find fresh popiah skins, look for 'lumpia' wrappers in the frozen section, though fresh is always superior for texture. For an extra layer of crunch, some regions add 'crispy bits' made from deep-fried batter or crushed rice crackers. Make this a DIY party! Set all the ingredients in the center of the table and let your guests roll their own for a fun, interactive meal. Store leftover jicama filling in the fridge for up to 3 days; it actually tastes even better the next day as the flavors develop.
🍽️ Serving Suggestions
Pair with a hot pot of Tieguanyin or Oolong tea to cut through the richness of the peanuts and sausage. Serve alongside a bowl of clear seaweed or fishball soup for a traditional Fujianese lunch. A side of pickled green chilies provides a bright acidity that complements the sweet hoisin sauce. For a refreshing drink, try a cold glass of barley water or calamansi juice.