RCI-SN.003.0208.001
Popiah - The Hokkien/Teochew Spring Roll
There are many types of spring rolls, the most well known is probably the Cantonese Choon Quen which is deep fried. The Vietnames and the Thais have their own interpretation of this Chinese favourite.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- popiah skin or spring roll wrap (available at the freezer section)1 unit
- yam bean1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Soak dried shrimps in warm water for 10 minutes until softened, then drain and chop finely.
2
Julienne the yam bean and carrot into thin, matchstick-sized pieces; set aside.
3
Dice the firm tofu into small cubes and set aside on a clean kitchen towel to remove excess moisture.
4
Heat oil in a large wok or skillet over medium-high heat, add the diced tofu and fry until golden on all sides, approximately 3-4 minutes, then remove and set aside.
4 minutes
5
In the same wok, stir-fry the chopped dried shrimps over medium heat for 1 minute to enhance their aroma, then add the julienned yam bean and carrot and cook for 2-3 minutes until slightly softened but still crisp.
3 minutes
6
Add the shredded cabbage to the wok and stir-fry for 1-2 minutes until wilted, then return the fried tofu to the wok and toss everything together.
2 minutes
7
Season the filling mixture with salt to taste, then transfer to a bowl and allow to cool to room temperature before assembling.
5 minutes
8
Remove popiah skins from the freezer and allow them to soften slightly, approximately 2-3 minutes, so they become pliable and easy to handle.
3 minutes
9
Place a popiah skin on a clean work surface with the smooth side down, arrange a lettuce leaf in the center, then top with 2-3 tablespoons of the cooled filling mixture.
10
Sprinkle a few coriander leaves over the filling, then fold the bottom edge of the skin up and over the filling, fold in the two sides, and roll tightly away from you to seal, forming a compact cylinder.
11
Repeat the rolling process with the remaining popiah skins and filling until all ingredients are used.
12
Serve the assembled popiah rolls immediately while the skins are still soft and pliable, optionally accompanied by chili sauce or vinegar-based dipping sauce.