Nut-Free Popiah

Discover the vibrant flavors of Nut-Free Popiah, a delightful twist on the traditional Southeast Asian fresh spring roll. Perfect for those with nut allergies, this recipe boasts a medley of colorful and nutritious ingredients like crunchy shredded jicama, carrots, and bean sprouts, combined with tender cooked shrimp and golden crumbled tofu. Seasoned with a savory blend of soy sauce and oyster sauce, the filling is wrapped in delicate popiah skins alongside crisp lettuce, refreshing julienned cucumber, and a drizzle of sweet chili sauce for a tangy kick. Ready in just 45 minutes, this nut-free popiah recipe offers the perfect balance of fresh, savory, and slightly sweet flavors, making it ideal for a light meal, snack, or party appetizer. Its versatility and allergy-friendly nature make it a must-try for healthy, crowd-pleasing finger food!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 10

Ingredients

• 20 pieces Popiah skins
• 1 large, peeled and shredded Jicama
• 2 medium, peeled and shredded Carrot
• 200 grams Bean sprouts
• 300 grams, chopped Cooked shrimp
• 250 grams, crumbled Firm tofu
• 3 cloves, minced Garlic
• 3 tablespoons Soy sauce
• 2 tablespoons Vegetable oil
• 2 tablespoons Oyster sauce
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 10 leaves Lettuce
• 1 small, julienned Cucumber
• 0.5 cup Sweet chili sauce

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large pan over medium heat.

Step 2

Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add the crumbled tofu and cook, stirring occasionally, until slightly golden, about 5 minutes.

Step 4

Add the shredded jicama, shredded carrot, and chopped cooked shrimp to the pan. Stir well to combine.

Step 5

Season the vegetable mixture with soy sauce, oyster sauce, salt, and pepper. Stir to coat the ingredients evenly and continue to cook until the jicama and carrots are slightly softened, about 5 minutes.

Step 6

Add the bean sprouts to the pan, stir to mix, and cook for another 3 minutes.

Step 7

Remove the pan from heat and let the filling cool slightly.

Step 8

To assemble each popiah, lay a piece of popiah skin on a clean, flat surface.

Step 9

Place a leaf of lettuce on the skin, followed by a spoonful of the cooked filling, some julienned cucumber, and a drizzle of sweet chili sauce.

Step 10

Fold the sides of the popiah skin over the filling, then roll it up tightly to enclose the filling.

Step 11

Repeat the assembly process with the remaining popiah skins and filling.

Step 12

Serve immediately and enjoy your nut-free popiah as a delightful snack or meal.

Nutrition Facts

Serving size	2465.8 grams (2465.8g)

Amount per serving	% Daily Value*
Calories	2797

Total Fat 54.60g	70%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 17.30g
Cholesterol 600mg	200%
Sodium 10692mg	465%
Total Carbohydrate 449.20g	163%
Dietary Fiber 51.60g	184%
Total Sugars 93.60g
Protein 157.10g	314%

Vitamin D 0IU	0%
Calcium 977mg	75%
Iron 26mg	144%
Potassium 2395mg	51%

*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: 16.8%

Protein: 21.5%

Carbs: 61.6%