How To Make Popiah/Fresh Spring Rolls

Popiah or Fresh Spring Rolls, are typically filled with a variety of healthy and fresh ingredients. No hard or fast rules here, just fill it up with what you like! I like mine with sweet sauce over a leaf of lettuce, cooked jicama, green beans, fried tofu, shredded omelet, fried shallots, blanched bean sprouts, cucumber, and thinly sliced fried Chinese sausages (it’s non-halal, and only if I have some available!). Once filled, wrap it up and you’ve got yourself a delicious tasting spring roll! This is a great meal to make when having a casual gathering or a small party. Usually, one would arrange the fillings in the middle of the table and guests can pick and choose what they’d like in their Popiah. With social distancing measures in place however, it's probably best to divide the fillings into individual portions and have them get creative that way! It’s quite fun watching everyone trying to gather all of the fillings into the popiah wrap without letting it fall apart!

As requested by many of subscribers, I’ve also included an extra segment where I’ve made the popiah dough with a mixer as opposed to it being handmade (hence, this video may be slightly longer than my usual ones!). Just a friendly reminder, the dough should be elastic and smooth, and when making it, don’t be too concerned over the thinness and the sizes of the wrapper. You can always use 2 to 3 wrappers when making your Popiah!
Enjoy! :)


Popiah
Ingredients

Popiah Skin/wrapper (about 40 pcs)
Cooked Jicama/Yam Bean
Cooked French/Green/Long Beans
Fried Extra Firm Bean Curds
Shredded Omelet
2 Cucumber, shredded
400 g Bean Sprouts, blanched
2 Head Green Leaves Lettuce, washed
Crispy Fried Shallots
Sweet Sauce/Tim Cheong
Chili Paste/Siracha (optional)

Jicama
1 kg Jicama/Yam Bean, peeled and shredded
100 g Shallots (about 5), peeled and sliced
2 Tbsp Ground Bean Paste
2 Cups Water
2 Tbsp Sugar, or to taste
2 Tbsp Dark Soy Sauce
Sea Salt
4 Tbsp Vegetable Oil

French/Green/Long Beans
400 g French/Green/Long Beans, sliced
50 g Shallots, peeled and sliced
1 Small Clove Garlic, finely chopped
1 Tbsp Vegetable Oil
2 to 3 Tbsp Water
Sea Salt

Fried Bean Curd
2 Packets (350 g each) Extra-Firm Bean Curd, pat dry and julienned
3 to 4 Tbsp Vegetable Oil
Sea Salt
Freshly Ground White Pepper

Omelet
6 Large Eggs, lightly beaten with a pinch of sea salt and pepper
2 to 3 Tbsp Vegetable Oil

Popiah Skin/Wrapper
500 grams All-Purpose Flour
1 tsp Sea Salt
450 ml Water

How To Make Popiah Wrapper:    • How To Make Popiah/Spring Roll Wrappe...  
How To Make Crispy Fried Shallots:    • Crispy Fried Shallots  
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