Gluten-Free Popiah

Delight in the wholesome goodness of **Gluten-Free Popiah**, a vibrant twist on the classic Malaysian spring roll that's perfect for those with gluten sensitivities or looking for a lighter option. This recipe features tender homemade rice flour and tapioca starch wrappers that are thin, flexible, and naturally gluten-free. Packed with a colorful medley of stir-fried cabbage, carrots, bean sprouts, and succulent shrimp, this dish is bursting with fresh flavors and textures. Seasoned with gluten-free soy sauce, hoisin, and a touch of chili for a spicy kick, every bite is both satisfying and healthy. Whether you're hosting a party or enjoying a casual meal at home, Gluten-Free Popiah is an enticing treat that can be served as an appetizer, snack, or light entrée.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 100 grams Rice flour
• 50 grams Tapioca starch
• 0.5 teaspoons Salt
• 375 milliliters Water
• 2 Eggs
• 2 tablespoons Vegetable oil
• 200 grams Shredded cabbage
• 100 grams Shredded carrot
• 100 grams Bean sprouts
• 150 grams Cooked shrimp, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce (gluten-free)
• 2 tablespoons Hoisin sauce (gluten-free)
• 1 teaspoon Sugar
• 0.5 teaspoons Black pepper
• 2 tablespoons Chilli sauce
• 2 stalks Spring onions, chopped

Directions

Step 1

In a large mixing bowl, combine rice flour, tapioca starch, and salt.

Step 2

Gradually add water to the flour mixture, whisking until smooth. Beat in the eggs until fully incorporated.

Step 3

Heat a non-stick pan over medium heat and lightly oil it with a brush.

Step 4

Pour a thin layer of the batter onto the pan, swirling to spread evenly. Cook for 2 minutes until the edges start lifting. Flip and cook another minute. Repeat with remaining batter.

Step 5

For the filling, heat vegetable oil in a wok over medium-high heat. Add minced garlic and fry until fragrant.

Step 6

Add shredded cabbage, carrot, and bean sprouts, and stir-fry for about 5 minutes until vegetables are slightly softened.

Step 7

Add chopped shrimp to the vegetable mix and cook for an additional 2 minutes.

Step 8

Stir in the soy sauce, hoisin sauce, sugar, and black pepper. Cook for another minute, mixing all ingredients well.

Step 9

Remove from heat and let the filling cool slightly.

Step 10

To assemble, lay a gluten-free wrapper on a flat surface. Spread a thin layer of chilli sauce on the wrapper.

Step 11

Spoon some filling onto the wrapper, leaving space at the edges. Sprinkle with chopped spring onions.

Step 12

Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to secure the popiah.

Step 13

Repeat the rolling process for the remaining wrappers and filling.

Step 14

Serve immediately or store covered in a cool place until ready to serve.

Nutrition Facts

Serving size	1342.8 grams (1342.8g)

Amount per serving	% Daily Value*
Calories	1341

Total Fat 40.00g	51%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 16.90g
Cholesterol 665mg	222%
Sodium 4588mg	199%
Total Carbohydrate 186.40g	68%
Dietary Fiber 14.60g	52%
Total Sugars 39.70g
Protein 70.50g	141%

Vitamin D 350IU	1751%
Calcium 363mg	28%
Iron 9mg	47%
Potassium 1853mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 20.3%

Carbs: 53.7%