Popiah

                                                    

Popiah or loosely translated as fresh spring rolls with yam bean or jacima are popular street food in Southeast Asia countries like Malaysia, Singapore and Indonesia. I grew up eating these and love them so much. The main component of popiah is a soft, thin wheat flour skin, similar to a crepe or pancake, which is used to wrap the fillings. 

The fillings can vary, but typically include a mixture of finely shredded vegetables like turnips or Yam bean or jacima (which I used in UK), carrots, lettuce, bean sprouts. These vegetables are usually cooked together in a savory sauce, which may include ingredients like soy sauce, garlic, shallots and other seasonings. 

In additions to the vegetables, popiah may also contain other ingredients like minced meat (commonly pork, shrimp, crabmeat, etc), chopped peanuts, fried shallots, scrambled eggs.  The combination of textures and flavours makes it a delightful and refreshing dish. Popiah is often served as a roll, similar to a burrito, and is usually eaten with your hands. It can be found in various street food stalls and restaurants across the mentioned Asian countries, and it's a beloved snack or light meal option enjoyed by many due to its delicious taste and healthy qualities from the abundance of fresh vegetables. Popiah can be fried or not fried. This version is usually not fried.

Ingredients:

For the spring roll wrappers (makes about 20 skins or more):

• 200g plain flour
• 300ml water
• ½ tsp salt

For the fillings:

• 500g yam bean (bangkuang/jacima) or turnip, shredded
• 1 large carrot, peeled and shredded
• 200g crabmeat lump or shrimp; optional
• ¼ cup dried shrimp, soak in warm water until soft and finely chopped
• 3 cloves garlic, minced
• 4 tbsp cooking oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tbsp sugar
• salt & white pepper to taste

Additional ingredients as garnishing :

• 100g ground roasted peanuts
• lettuce leaf, wash & drained dry
• 200g bean sprouts, blanched
• 1 cucumber, finely shred
• 2 eggs, beaten and made into omelette and cut into long strips
• firm tofu, cust into thin strip
• sweet sauce or hoisin sauce
• chili sauce
• fried onions, can use ready bought

Method:

Make popiah skin: Mix the flour, salt and water in a large mixing bowl. Strain the mixture through a strainer to make sure you get a smooth batter.

Turn on the heat to the lowest. Place a non-stick pan, about 8 inch. Use a large pastry brush, brush the batter on the pan.

Brush several times to make sure you are covering the surface so there no holes on the wrapper. Once the brushing done, turn the heat up to start cooking the batter. The batter will slowly turn white starting from the edge.

Once the bottom has cooked, gently peel it off the pan to a plate. Cover with a cloth. Wipe the pan clean and repeat the process. Give the batter a stir each time before brushing.

Once the wrapper has cooled down, you can stack them up and cover with a cloth until needed. The wrapper can be made one day ahead, covered and keep at room temperature until the next day. Make sure they are completely cool down so no condensation is formed when you wrap them.

                                                           

To make the filling: Preheat oil in a pan. Add in garlic and stir fry for about 5-8 minutes and add the dried shrimp and stir for another minute. Add the yam bean/bangkuang,jacima or turnip and carrots and seasonings. Stir fry until the vegetables are soften. Add the cram meat lump, if using. Have a taste and add more salt if needed. Sometimes the vegetables may ooze out more water as you stir-frying them, that's normal. Once the vegetables are soft, it's done.

                                                                       

                                                        

Assemble into popiah (only wrap as many as you want to eat):

Place 1 piece of popiah skin on a clean working surface or a chopping board. Brush the skin with some sweet sauce/hoisin sauce and chili sauce (if you like some heat).

Next, place a piece of fresh lettuce on the the edge of the popiah skin. Add some blanched bean sprouts followed by the cucumber. Then place 2 tablespoon of the filling, drained of gravy, on top. 

Top with omelette strips and sprinkle with a little roasted ground peanuts and shallot crisps. Lastly wrap and then fold up the two sides of the popiah skin and roll up like a swiss roll. And you are done!!!

Serve the popiah immediately. Enjoy!!