Popiah

Discover the vibrant flavors of Southeast Asia with this irresistible Popiah recipe—a fresh and savory spring roll that’s perfect as an appetizer, snack, or light meal. Featuring delicate popiah skins filled with a medley of tender prawns, succulent pork belly, crisp tofu, and a colorful array of julienned vegetables like jicama and carrot, this dish bursts with flavor in every bite. Layered with hoisin sauce, toasted peanuts, fresh coriander, and a hint of spice from red chili, each roll boasts a harmonious balance of sweet, salty, and tangy notes. The unique combination of textures, from the soft wrap to the crunchy vegetables, makes Popiah a crowd-pleasing dish. Easy to assemble and fun to customize, these hand-rolled delights are a true celebration of fresh ingredients and bold seasoning. Perfect for gatherings, this recipe is your gateway to savoring the street food charm of traditional Malaysian and Singaporean cuisine!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 20 pieces popiah skins
• 250 grams fresh prawns, shelled and deveined
• 200 grams pork belly, thinly sliced
• 150 grams firm tofu, sliced into strips
• 1 medium carrot, julienned
• 300 grams jicama, julienned
• 150 grams bean sprouts
• 100 grams peanuts, coarsely ground
• 4 cloves garlic, minced
• 3 pieces shallots, sliced
• 5 tablespoons hoisin sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 250 milliliters water
• 3 tablespoons oil
• 8 pieces lettuce leaves
• 1 bunch coriander leaves
• 2 pieces red chili, sliced

Directions

Step 1

Heat 1 tablespoon of oil in a large pan over medium heat. Add the minced garlic and sliced shallots, and stir-fry until fragrant.

Step 2

Add the sliced pork belly to the pan and cook until it begins to brown.

Step 3

Add the prawns and stir-fry until they're just cooked through. Remove the prawns and set aside.

Step 4

To the same pan, add the tofu strips and lightly fry until they are golden brown on the edges.

Step 5

Add the julienned carrot and jicama to the pan, along with the water, dark soy sauce, and light soy sauce. Stir to combine, then cover and cook for 5-7 minutes until the vegetables are tender.

Step 6

Remove the lid and allow the mixture to reduce slightly, then add the bean sprouts and stir well to combine all the ingredients.

Step 7

In a dry pan, toast the ground peanuts lightly to enhance their flavor.

Step 8

Prepare a clean surface to wrap the popiah. Place a popiah skin down and spread about 1 teaspoon of hoisin sauce on it.

Step 9

Layer a piece of lettuce on top, followed by a portion of the cooked filling, a couple prawns, a sprinkle of ground peanuts, and a few coriander leaves.

Step 10

Add a few slices of red chili for a spicy kick, if desired.

Step 11

Fold the sides of the popiah skin inwards and roll up tightly to enclose the filling.

Step 12

Repeat the process for the remaining popiah skins and filling until all are assembled.

Step 13

Serve immediately as a delightful appetizer or snack.

Nutrition Facts

Serving size	2609.6 grams (2609.6g)

Amount per serving	% Daily Value*
Calories	4313

Total Fat 223.80g	287%
Saturated Fat 52.10g	261%
Polyunsaturated Fat 1.40g
Cholesterol 634mg	211%
Sodium 8873mg	386%
Total Carbohydrate 420.00g	153%
Dietary Fiber 57.30g	205%
Total Sugars 46.90g
Protein 186.00g	372%

Vitamin D 0IU	0%
Calcium 1719mg	132%
Iron 27mg	152%
Potassium 4146mg	88%

*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: 45.4%

Protein: 16.8%

Carbs: 37.9%