Malaysia

Popiah

Name: Popiah
Total time: 45 min
Yield: 4
Cuisine: Malaysia
Ingredients: 8 pieces Popiah skins; 400 g Jicama (yam bean); 3 tbsp Sweet flour sauce; some of each Garlic & chili paste; some of each Lettuce & cucumber; 3 tbsp Roasted peanuts

Fresh spring roll of Hokkien cuisine

Popiah is a non-fried spring roll from southern Chinese Hokkien cuisine, much loved in Malaysia and Singapore.

A thin wheat skin is filled with braised turnip-jicama, sweet sauce and crunchy toppings, then rolled fresh.

Servings4

Time45 min

LevelMedium

Ingredients

Popiah skins8 pieces
Jicama (yam bean)400 g
Sweet flour sauce3 tbsp
Garlic & chili pastesome of each
Lettuce & cucumbersome of each
Roasted peanuts3 tbsp

★ = available authentic in the Asia Boutique

Preparation

Braise grated jicama with garlic until soft.
Spread a skin with sweet sauce and chili.
Lay on lettuce, braised vegetable and cucumber.
Scatter with peanuts.
Roll up tightly and cut into pieces.

Make it original

Popiah skins and sweet sauce are in the Asia Boutique.

Discover ingredients