Popiah (Fresh Spring Roll)

Popiah (Fresh Spring Roll)


13 people made this

About this recipe: Popiah is available at just about every hawker centre but nothing beats homemade. It's fun to serve when lots of people are coming over for lunch. Just have everyone do the work. I wouldn't attempt to make the skins myself. Just buy them from a legit popiah skin maker. But buy frozen skins only if really desperate!

Pat Central Region, Singapore

Serves: 8 

  • 2 bangkwang (turnip), peeled and shredded
  • 1 carrot, peeled and shredded
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped
  • 1 tablespoon soya sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 24 popiah skins
  • 24 lettuce leaves
  • Condiments
  • chilli sauce
  • sweet soya sauce
  • minced garlic
  • Fixings
  • 3 lap cheong, sliced
  • 300g cooked small prawns
  • 5 hard boiled eggs, chopped
  • 200g beansprouts, blanched
  • 50g ground roasted peanuts
  • 50g pork cracklings

Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

  1. In a large wok, heat the oil and add the garlic. Cook until fragrant then add the bangkwang and carrots, Stir and cook until soft. Season with soya sauce, sugar and pepper.
  2. Place the filling mixture in a slow cooker and cook for 1 hour.
  3. To assemble the popiah, lay a lettuce leaf on a popiah skin and brush with 1 teaspoon of sweet soya sauce, chilli sauce to taste and some minced garlic. Put a spoonful of filling and garnish with fixings as desired. Wrap popiah and eat!

Make ahead

Everything can be made ahead and refrigerated so save yourself the stress and spread the work out over a couple of days!

Other ideas

Every family recipe is different: add tofu, cabbage, or three-layer pork.

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