Sunday, January 25, 2009

Snack - Popiah (Fresh Spring Roll)

We can find egg rolls in most Chinese restaurant in the USA. Egg roll is a little bit similar to deep fried spring rolls (Hokkein: popiah), which is popular in Malaysia, but their filling is different. I like the taste of spring rolls in Malaysia better, and they also have fresh spring rolls in the hawker stalls. My family (in Penang) often made popiah, as it is easy to cook. They can get hand-made, fresh wrappers for popiah in the wet market.

Do you think I can get popiah wrappers here? Yes, in the frozen area at the Asian grocery store; they are square in shape. That’s fine.

Ingredients – Makes 10 rolls

  • 1.5 lbs (680 gm) jicama/yam bean/Chinese turnip
  • ¾ cup water
  • 2 Tbsp cooking oil
  • 5 dried mushrooms (optional), soak in water and cut into slices
  • 1 clove garlic, peeled and chopped finely
  • 1 shallot, peeled and chopped finely
  • ¾ tsp white pepper
  • ½ tsp salt or to taste
  • 2 tsp sugar
  • 1 Tbsp soy sauce
  • 2 tsp oyster sauce

Other fillings

  • 10 small Chinese lettuce leaves, or cut to about half the size of the wrapper
  • 2 pieces fried bean curd or 2 large eggs in omelet, diced
  • A little fried shallots (refer to “or kuih”/taro cake recipe)


  1. Skin jicama and grate or cut into thin strips, then soak in water to get rid of the sticky juice. Drain the water and put the jicama aside.
  2. Add oil to a hot wok, reduce to medium heat, and then add chopped garlic and shallot. Stir fry until fragrant. Add jicama, mushrooms, soy sauce and water, cover and cook for about 20 minutes. Add white pepper, salt, sugar and oyster sauce. Stir fry well and then turn off the heat.
  3. To wrap, put a spring roll wrapper on a cutting board or flat plate. Place a lettuce leaf on the wrapper, spread a little chili sauce either on wrapper or leaf if you prefer spicy. Put about 4 Tbsp cooked jicama, a little diced bean curd or omelet and fried shallots on the leaf. Roll up and cut into 4-5 slices. Serve with a little stock from cooked jicama if desired.



材料 - 可做10

  • 1.5磅(680克) 沙葛
  • ¾
  • 2汤匙 食油
  • 5 冬菇(可有可无),浸水后切丝
  • 1 葱,切碎
  • 1 蒜,切碎
  • ¾ 茶匙 胡椒粉
  • ½ 茶匙或试味
  • 2茶匙
  • 1汤匙 酱油
  • 2茶匙 蚝油
  • 10小片 生菜
  • 2 炸豆干或2 煎蛋,切碎
  • 少许 炸葱(请参考or kuih芋头糕食谱)


  1. 将沙葛削皮,刨丝或切丝,浸水以弃掉黏液,然后倒掉水。
  2. 加食油在热镬,改调中火,加入碎蒜和葱,炒至有香味。加入沙葛、冬菇、酱油和水,盖锅煮约20-30分钟。加入胡椒粉、盐、糖、和蚝油,炒至均匀,即可关掉炉火。
  3. popiah,将皮放在切板或平碟,放生菜在皮上,如喜欢辣味可涂一点辣椒酱在皮或生菜上。放大约4汤匙炒沙葛,一些碎豆干或煎蛋和炸葱在生菜上。包卷成条,切成4-5小块食用,如喜爱炒沙葛汁可淋一点在popiah

No comments: