Recipe [烹飪法] • JULY 2014
Popiah is available at most hawker centre but nothing beats homemade. But a lot of work and preparation needed at home. Why because you need to cut and slice a lot of ingredients and most of the processes have no shortcut using food processor except using your own hands.
Recipe (For approx 20 spring rolls)
3 medium Turnips, shredded
4 large Carrots, shredded
2 handful of Green beans (optional) , shredded
2 medium Cabbage (optional) , shredded
2 tbsp of Dried Shrimps, soaked (optional)
3 tbsp of Light Soya sauce
1 tsp of Salt
1 tsp of White Pepper
1 cup of unsalted peanuts, toasted and ground
Sweet paste (optional)
Chili paste (optional)
In a wok, add cooking oil.
Add dried shrimps and fry until fragrant.
Add in carrots, green beans, cabbage and turnips.
Add seasoning. Simmer for 15 minutes. Taste and adjust accordingly.
To wrap the spring rolls, lay a piece of spring roll skin on a plate with one corner pointing downwards, spread 1/4 tsp of sweet paste and chili (if desired) on 1/4 of the skin.
Sprinkle ground nuts, chili paste, pork / chicken floss on the spread.
Top it with 2 spoonful of vegetable filling.
To roll, fold the roll like an envelope, with the downward pointed corner to fold up and two corners at the sides to fold in. Roll the spring roll forward to meet the top corner.