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Popiah Fresh Spring Rolls

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 30 minsscheduleTotal: 45 minsoutdoor_grillStir-fry
Allergens:warningGlutenwarningEggswarningShellfishwarningSoywarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total
01
Preparation
00:02:15
  • Take 5 shallots and cut them into thin slices
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Watch out

Keep fingers away from the blade while slicing shallots to avoid cuts.

Ingredients:shallot (5 piece)
Tools:knifecutting board
02
Preparation
00:02:20
  • Remove the skin of 1.2kg turnip
  • Cut the peeled turnip into slices and then into fine matchsticks
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Watch out

Turnip is large and firm

keep the knife steady while cutting matchsticks otherwise it may slip and cause cuts

Ingredients:jicama (1.2 kg)
Tools:knife
03
Preparation
00:02:57
  • Cut 1 carrot into slices and then into fine matchsticks
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Watch out

Carrots roll easily

slice a flat side first to stabilize it before cutting

Ingredients:Carrot (1 piece)
Tools:knife
04
Active Cooking
00:03:14
  • Add 2 tbsp cooking oil into the wok
  • First fry 5 sliced shallots until fragrant
  • Once shallots turn golden brown, add 1 shredded carrot and stir-fry
  • Then add 1.2kg turnip matchsticks and mix well
  • Fry until turnips start to soften, then add 100ml hot water
  • Cover and simmer for 5 minutes, open lid and check until vegetables release water
local_fire_departmentMedium heat, about 5 minutes
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Watch out

Do not use overly high heat when frying shallots otherwise they will burn and turn bitter.

Ingredients:Cooking oil (2 tbsp)shallot (5 piece)Carrot (1 piece)jicamahot water (100 ml)
Tools:wokspatulaLid
05
Active Cooking
00:04:43
  • Add 1 tbsp oyster sauce to the wok
  • Add 1 tbsp light soy sauce
  • Add 0.5 tsp white pepper powder
  • Add 1 tsp chicken bouillon powder
  • Add 1 tsp sugar
  • Stir-fry evenly, then add 50ml hot water, cover the lid and simmer on low heat for 10 minutes
  • Check the moisture, if too dry, add another 30ml hot water
  • After tasting, if adjustment is needed, add another 0.25 tsp white pepper powder
  • Continue simmering for a total of about 20 minutes until the jicama becomes sufficiently soft, then remove from heat
local_fire_departmentMedium-low heat, about 15 minutes
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Watch out

Check the moisture level regularly during simmering otherwise it will burn and stick to the bottom.

Ingredients:oyster sauce (1 tbsp)light soy sauce (1 tbsp)white pepper powder (0.75 tsp)chicken stock powder (1 tsp)sugar (1 tsp)hot water (80 ml)
Tools:wokspatula
06
Active Cooking
00:07:26
  • Place 500g prawns into boiling water to cook
  • Cook until prawns curl into a 'C' shape indicating they are done
  • Scoop up the prawns and set aside to cool
local_fire_departmentHigh heat, about 3 minutes
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Watch out

Do not boil prawns for too long otherwise the meat will become tough and lose its sweetness.

Ingredients:Fresh live prawns (500 g)
Tools:Colanderpot
07
Waiting Time
00:07:56
  • Soak 2 Chinese sausages in hot water for 10 minutes
  • After soaking, remove the casing and slice them thinly
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Watch out

Ensure sufficient soaking time in hot water otherwise the casing will be hard to peel off.

Ingredients:Chinese sausage (2 piece)
Tools:knifeplate
08
Preparation
00:09:04
  • Cut 1 cucumber into matchsticks
Ingredients:Cucumber (1 piece)
Tools:knife
09
Preparation
00:09:10
  • Dice 2 pressed beancurd into small cubes
Ingredients:Pressed beancurd (2 piece)
Tools:knife
10
Preparation
00:09:26
  • Once prawns have cooled, peel off shells and heads
  • Slice the peeled prawns in half lengthwise and remove the vein
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Watch out

Peel prawns gently to avoid mashing the meat.

Ingredients:Fresh live prawns
Tools:knife
11
Active Cooking
00:09:59
  • Place 200g beansprouts into boiling water to lightly blanch for 1 to 1.5 minutes
  • Scoop out and drain to maintain crunchiness
local_fire_departmentHigh heat, about 1.5 minutes
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Watch out

Do not blanch too long otherwise beansprouts will lose their crunch and turn mushy.

Ingredients:Beansprouts (200 g)
Tools:Colanderpot
12
Active Cooking
00:10:25
  • Place sliced 2 Chinese sausages into a pan without adding oil
  • Stir-fry to fry the sausage until edges turn golden brown and fragrance is released
  • Remove and set aside to cool
local_fire_departmentMedium-low heat, about 2 minutes
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Watch out

Chinese sausage contains natural oils

do not use high heat when dry frying otherwise the edges will char before cooking through

Ingredients:Chinese sausage
Tools:frying panspatula
13
Active Cooking
00:11:22
  • Add 2 tbsp cooking oil into the wok and heat it up
  • Add the diced 2 pressed beancurds
  • Let the beancurd fry until its shape is fixed, then stir-fry until golden brown
  • Remove and place on paper towels to drain excess oil
local_fire_departmentMedium heat, about 3 minutes
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Watch out

Do not stir beancurd too early when first added

let it set its shape first otherwise it will break apart

Ingredients:Cooking oil (2 tbsp)Pressed beancurd
Tools:frying panspatula
14
Preparation
00:11:55
  • Grind 6 garlic cloves using a grater into a paste
Ingredients:Garlic (6 cloves)
Tools:Grater
15
Active Cooking
00:12:11
warningStay safe

Wash hands thoroughly before handling ready-to-eat ingredients to prevent food contamination.

  • Layer 2 pieces of popiah skin on the cutting board (a single sheet is too thin and easily torn)
  • Spread 1 tsp sweet sauce and a little minced garlic
  • Sprinkle 2 tbsp crushed peanuts, layer with appropriate amount of lettuce leaves
  • Put in 1.5 tbsp jicama filling, appropriate amount of bean sprouts, chopped boiled eggs, sliced shrimp, diced dried tofu, sliced Chinese sausage, and shredded cucumber
  • Roll the popiah skin forward once, then fold the left and right sides inward
  • Continue rolling forward to complete the entire popiah, cut into small pieces and serve
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Watch out

Do not be too greedy and add too many ingredients otherwise the popiah skin will burst easily while rolling.

Ingredients:Popiah skinsweet sauce (1 tsp)GarlicGround peanuts (2 tbsp)Butterhead lettucejicamaBeansproutshard-boiled eggs (0.5 piece)Fresh live prawnsPressed beancurdChinese sausageCucumber
Tools:cutting boardknife

groceryAll Ingredients

Popiah skin800 g
shallot11 piece
jicama1.2 kg
Carrot1 piece
Cooking oil4 tbsp
hot water180 ml
oyster sauce1 tbsp
light soy sauce1 tbsp
white pepper powder0.75 tsp
chicken stock powder1 tsp
sugar1 tsp
Fresh live prawns500 g
Chinese sausage2 piece
Cucumber1 piece
Pressed beancurd2 piece
Beansprouts200 g
Garlic6 cloves
sweet sauce50 ml
Ground peanuts100 g
Butterhead lettuce1 piece
hard-boiled eggs3 piece

blenderAll Tools Needed

knifecutting boardspatulawokLidpotColanderplatefrying panGrater