How to Make Popiah, Asian Fresh Spring Roll Recipes

Popiah is an Asian meal popular in Malaysia and Singapore that's like a fat spring roll, just not fried. Popiah is readily available at almost every hawker centre however absolutely nothing beats homemade. Consider it as sort of an Asian burrito however the popiah filling itself is far more complex and consists of a lot of more components than a regular burrito.

When lots of people are coming over for lunch, it's enjoyable to serve.  It's a best mix of sweet taste from the flour sauce, the savoriness of pork and prawns, the spiciness of chili and garlic, and the crunch of cooling veggies.
Serves: 8

Ingredients

• 1 carrot, peeled and shredded
• 2 turnip, peeled and shredded
• 1 tablespoon soya sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons veggie oil
• 4 cloves garlic, sliced
• 24 popiah skins
• 24 lettuce leaves

Dressings

• Sweet soya sauce
• Minced garlic
• Chilli sauce

Fixings

• 200g beansprouts, blanched
• 50g ground roasted peanuts
• 3 lap cheong, sliced
• 300g cooked little prawns
• 5 tough boiled eggs, sliced
• 50g pork cracklings

Prep: 30 min
Cook: 1hr 20 min
Ready in: 1hr 50 min

Directions

1. In a big wok, heat the oil and include garlic.
2. Cook till great smelling then include turnip and carrots.
3. Cook and stir up until soft.
4. Season with soya sugar, pepper and sauce.
5. Place the filling mix in a sluggish cooker and cook for 1 hour.
6. To put together the popiah, lay a lettuce leaf on a popiah skin and brush with 1 teaspoon of sweet soya sauce, chilli sauce to taste and some minced garlic.
7. Put a spoonful of garnish and filling with fixings as preferred.
8. Wrap popiah and enjoy!.