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Popiah fresh spring rolls

Popiah is a type of spring roll found throughout Malaysia, and translates as ‘thin wafer’. This refers to the outer wrappers, which are traditionally made from wheat flour – but these rice-based ones also work perfectly. The filling is usually a combination of vegetables, meat or prawns. Chicken and beef strips work well too. 

Ingredients

125g green beans, trimmed
1 tbsp toasted sesame oil
300g pack Clearspring Organic Tofu, diced
200g cooked, peeled prawns
90g pack brown shrimp
2 tsp Bart Infusions Galangal Paste
1 bunch salad onions, shredded
3 tbsp Malay Taste Kicap Manis
8 Blue Dragon Spring Roll Wrappers
8 leaves Waitrose Little Gem Lettuce Hearts
3 tbsp Cooks’ Ingredients Fried Onions
1 tbsp light soy sauce
 

Method

1. Cook the beans in boiling water for 3 minutes. Drain and cut each bean into 3.

2. Heat the oil in a frying pan, and fry the tofu gently for 2-3 minutes. Remove with a slotted spoon and set aside. Add the prawns, shrimps, galangal paste, salad onions and beans, and cook for a further 1-2 minutes. Stir in 2 tbsp kicap manis, and the reserved tofu. Take the pan off the heat and allow the contents to cool slightly.

3. Dip the spring roll wrappers in cold water for a few seconds and lay on a damp, flat work surface for 1 minute to soften. Place a lettuce leaf on each, top with the prawn filling and sprinkle with fried onions. Fold over 2 edges of the wrapper, then roll up tight to enclose the filling.

4. Mix the remaining kicap manis with soy sauce, and serve as a dip with the popiah.

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes

Serves: 4 as a snack or starter

Nutritional Info

Typical values per serving:

Energy 1,128kJ
269kcals
Fat 10.5g
Saturated Fat 2.3g
Carbohydrate 20.7g
Sugars 3.6g
Protein 22.8g
Salt 2.4g
Fibre 2.1g

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