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.
Popiah fresh spring rolls
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Total time: 30 minutes
Serves: 4 as a snack or starter
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
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.