Being married to Dude whose family comes from Malaysia has opened my eyes and taste buds to a whole variety of flavours I never knew. This wrap is so delicious and incredibly easy to make. It’s a bit labour intensive but it’s totally worth every bite!
A Malaysian friend suggested when making popiah, to host a potluck where each guest brings a component of the meal so that the labour can be shared. It definitely makes it taste all the better when feasting with friends. The ingredients below are what I like to put in my popiah but there are lots of different items you can use: green beans, red pepper, cucumber, chilis, fresh garlic, char siu (bbq pork), chicken, green onion… so many options. Use ingredients you like and make it your own.
Makes 6-8 servings
Ingredients
6 tablespoon avocado or neutral cooking oil, divided
6 eggs, beaten
10 ounces prawns
4 Chinese sausages (lap cheong), sliced
1 small onion, thinly sliced
½ medium jicama, peeled and shredded
1 stalk celery, thinly sliced
1 large carrot, shredded
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
For assembling
Spring roll wrappers
Cilantro stems
Green leaf lettuce
Fried shallots
Peanuts
Hoisin
Chili sauce
Instructions
- In a wok or large frying pan on medium high heat, add 1 tablespoon oil. Pour in a quarter of the eggs mixture to cook in a thin layer, like a crêpe. Flip and cook until cooked through and remove to a cutting board. Repeat with remaining egg. Slice egg into strips.
- In the same wok, add 1 tablespoon oil and cook prawns until cooked through. Remove into a serving bowl.
- Add the Chinese sausage into the wok and stir fry until heated through. Remove into a serving bowl.
- Add 1 tablespoon oil into the wok. Add onion and cook for a minute. Add carrot, celery and jicama. Stir fry until vegetables are tender. Add garlic and stir fry for another 30 seconds.
- Stir in soy sauce and oyster sauce. Turn off the heat and drizzle sesame oil. Remove into a serving dish.
- Place spring roll wrappers in between 2 layers of wet paper towels to keep from drying up.
- Place a single spring roll wrapper on plate in a diamond shape. Add desired ingredients in small amounts horizontally in the middle. Bring the bottom corner up over the ingredients to cover but not all the way to the top. Fold in the side corners to create an envelope and roll forward to the top corner. Enjoy!
Popiah
Ingredients
- 6 tablespoons avocado or neutral cooking oil divided
- 6 eggs beaten
- 10 ounces prawns
- 4 Chinese sausages lap cheong, sliced
- 1 small onion thinly sliced
- ½ medium jicama peeled and shredded
- 1 stalk celery thinly sliced
- 1 large carrot shredded
- 3 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
For assembling
- Spring roll wrappers
- Cilantro stems
- Green leaf lettuce
- Fried shallots
- Peanuts
- Hoisin
- Chili sauce
Instructions
- In a wok or large frying pan on medium high heat, add 1 tablespoon oil. Pour in a quarter of the eggs mixture to cook in a thin layer, like a crêpe. Flip and cook until cooked through and remove to a cutting board. Repeat with remaining egg. Slice egg into strips.
- In the same wok, add 1 tablespoon oil and cook prawns until cooked through. Remove into a serving bowl.
- Add the Chinese sausage into the wok and stir fry until heated through. Remove into a serving bowl.
- Add 1 tablespoon oil into the wok. Add onion and cook for a minute. Add carrot, celery and jicama. Stir fry until vegetables are tender. Add garlic and stir fry for another 30 seconds.
- Stir in soy sauce and oyster sauce. Turn off the heat and drizzle sesame oil. Remove into a serving dish.
- Place spring roll wrappers in between 2 layers of wet paper towels to keep from drying up.
- Place a single spring roll wrapper on plate in a diamond shape. Add desired ingredients in small amounts horizontally in the middle. Bring the bottom corner up over the ingredients to cover but not all the way to the top. Fold in the side corners to create an envelope and roll forward to the top corner. Enjoy!