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Written by Shirley T
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Wednesday, 05 May 2010 00:00 |
I grow up eating popiah or spring rolls, be it fresh popiah or deep fried popiah, they are parts of my blood and my flesh. Yet, I was a total blundered in assuming that 'Popiah' is a Malaysian (Bahasa Malaysia) term until recently. According to Wikipedia, Popiah is a Fujian/Chaozhou-style fresh spring roll that is commonly served in Taiwan, Singapore, and Malaysia. It is also referred as runbing (潤餅) or baobing (薄饼) in Mandarin. In Hokkien dialect, Popiah literally means 'thin wafer'. Oh goodness! Sometimes I wonder whether I am a Hokkien or otherwise?
For our family, fresh popiah is one of the compulsory dishes during Chinese New Year or Qingming Festival. That's how I learned what it is made of. One of the most luxurious home-made fried popiah prepared is the recipe by my my mother-in-law. Apart from the common ingredients such as jicama, carrot, french beans, shiitake mushroom, bean sprout or shredded omelet, she also adds shredded crab meat. Oh lovely!
At my home kitchen, I am going to share a vegetarian version of deep fried spring rolls. If you wish to add pork, refer to my earlier recipe here to prepare the filling.
Let's get started...
Ingredients
The filling
2 clove garlic - minced
2 cup jicama (julienned)
2 cup carrot (julienned)
3 shiitake mushroom (soaked and julienned)
1 cup french beans (finely cut a cross-section)
Salt and white pepper
To assemble spring rolls
1 pack of frozen Popiah wrappers/skin - I use 'Spring Home' brand
To fry
Cooking (vegetables/corn) Oil
Sealing paste
1 tsp corn starch
2 tbsp water
Method
Popiah filling
1. Heat a little cooking oil in wok.
2. Saute or stir-fry garlic for a couple of minutes. Then, add mushroom and stir-fry until fragrant or till garlic turns golden brown.
3. Combine all the vegetables and placce into wok. Stir and mix evenly.
4. Add a little water and simmer for 10-15 minutes or until the vegetables are cooked but still crunchy. Do not overcook if possible.
5. Season with salt and white pepper to taste.
5. Dish out, set aside to cool it down.
Assemble spring roll & deep-frying
1. On a flat counter top, lay down a piece of thin wrapper/popiah skin diagonally.
2. Scoop out popiah filling, place horizontally the wrapper.
3. Fold in both edges and roll to shape like a rod. Seal the corner with sealing paste.
4. Repeat the same steps for the rest.
5. Heat up wok with oil at medium-high heat.
6. Ensure the oil is sufficiently hot (if temperature too low, the popiah will turn soggy and drenched with oil, rather than crispy), drop in the rolled popiah one by one.
7. Fry until golden brown.
8. Drain the oil with paper towel.
9. Serve warm alone or with ketchup/chili sauce.
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Home Kitchen Recipe | Deep Fried Spring Rolls (Popiah)
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