Popiah (Fresh Spring Rolls with Braised Turnip)

Name: Popiah (Fresh Spring Rolls with Braised Turnip)
Total time: 1 h 30 min
Yield: 6
Cuisine: Singaporean (Hokkien/Teochew)
Ingredients: 18 Popiah skins (fresh wheat spring-roll wrappers); 800 g Jicama (bangkuang), peeled and cut to fine matchsticks; 1 Carrot, cut to matchsticks; 150 g Firm tofu, cut to matchsticks and fried; 3 tbsp Dried shrimp, soaked and chopped; 5 Garlic cloves, minced; 1 tbsp Fermented soybean paste (taucheo); 1 tbsp Light soy sauce; 1 tsp Sugar; 3 tbsp Neutral oil; 200 g Prawns, cooked, peeled and halved lengthways; 3 Eggs, made into a thin omelette and shredded; 18 Lettuce leaves; 80 g Roasted peanuts, crushed; 4 tbsp Fried shallots; 6 tbsp Sweet bean sauce (tee cheo) and chilli paste, for spreading

The soft, unfried spring roll of the Hokkien and Teochew — a paper-thin wheat skin spread with sweet bean sauce and chilli, layered with lettuce, a long-braised filling of shredded jicama and carrot, then prawns, egg, crushed peanuts and crisp fried shallots, and rolled tight. Singapore families make the filling in a pot the size of a bucket and roll at the table.

Nguồn

Công thức của Chinese-Singaporean hawker stalls · 🏺 Truyền thống · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops

Singapore · the soft spring roll — An ownerless traditional dish, so no cook is credited. The cited article confirms popiah as a Fujianese/Teochew-style fresh spring roll of fresh, dried and cooked ingredients, eaten at Qingming and celebrations, made by the Hokkien and Teochew diaspora across Southeast Asia, with origins in the 17th century. The braise time, the lettuce-barrier rule, the assembly order and quantities are this book's own.

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⏱ 90 phút🍽 6 khẩu phần🔥 310 kcal🇸🇬 Singapore🌶️

Không sữa

Các bước

Heat the oil and fry the garlic and dried shrimp 1 minute. Add the taucheo and stir 30 seconds.
Add the jicama and carrot with the soy and sugar. Stir, cover, and cook on low heat 40–50 minutes, stirring now and then, until the jicama is very soft, sweet and has released and mostly reabsorbed its own liquid. Add the tofu for the last 5 minutes.
💡 Long and low. The filling is not a stir-fry — it is a braise, and the jicama should be soft enough to press flat with a spoon. Drain off any pooled liquid before rolling or the skins tear.
Lay a skin flat. Spread a thin stripe of sweet bean sauce and a smaller one of chilli across the lower third. Lay a lettuce leaf over the sauces.
💡 The lettuce is structural. It sits between the wet filling and the skin so the skin stays dry enough to hold.
Spoon 3 tablespoons of the drained filling onto the lettuce in a line. Top with a few prawn halves, some egg, a teaspoon of peanuts and a pinch of fried shallots.
Fold the bottom edge over the filling, fold in both sides, and roll firmly to the top. Cut each roll into 4 pieces and serve immediately.

💡 Mẹo

Popiah is a table dish, not a kitchen one. Put every component in its own bowl and let people roll their own — the skins go soggy if the rolls sit.
Chinese sausage, crab meat and Chinese lettuce are common extras. Nyonya families add more chilli and a little belacan to the filling.