SnackAppetizer

Vegetarian Popiah

Name: Vegetarian Popiah
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: malaysian, southeast_asian
Ingredients: 500 g jicama peeled and julienned; 2 u carrot peeled and julienned; 3 gra garlic minced; 2 cs soy sauce; 1 cs vegetarian oyster sauce; 1 ct sugar; 0,5 ct white pepper; 2 cs vegetable oil; 8 u popiah skin; 8 u lettuce leaf; 4 cs chili sauce; 4 cs sweet bean sauce; 2 cs roasted peanut crushed; 1 cs fried shallot

These fresh spring rolls, or popiah, feature a delicate, thin wrapper filled with a savory and sweet jicama and carrot stir-fry. They are a popular snack in Southeast Asia, offering a delightful contrast of textures and flavors. This vegetarian version is deeply satisfying and refreshing.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

filling

500 gjicama, peeled and julienned
2 ucarrot, peeled and julienned
3 gragarlic, minced
2 cssoy sauce
1 csvegetarian oyster sauce
1 ctsugar
0,5 ctwhite pepper
2 csvegetable oil

assembly

8 upopiah skin
8 ulettuce leaf
4 cschili sauce
4 cssweet bean sauce

garnish

2 csroasted peanut, crushed
1 csfried shallot

Estris

wok · large pan · cutting board · knife

Elaboració

Pas a pas

1
Prepare the jicama and carrots by peeling and julienning them into thin strips.
Uns 15 min
Nota de cuina: A mandoline can make julienning much faster and more consistent.
2
Mince the garlic cloves.
Uns 2 min
3
Heat vegetable oil in a large pan or wok over medium heat.
Uns 1 min
4
Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
5
Add the julienned jicama and carrots to the pan.
6
Stir-fry for about 5 minutes until the vegetables start to soften.
Uns 5 min
7
Pour in the soy sauce, vegetarian oyster sauce, sugar, and white pepper.
8
Mix well and continue to cook for another 10-15 minutes, or until the jicama is tender-crisp and most of the liquid has evaporated.
Uns 15 min
Nota de cuina: The jicama should be cooked through but still retain a slight bite.
9
Remove the filling from heat and let it cool completely.
Uns 20 min
Nota de cuina: Cooling the filling prevents the popiah skin from tearing.
10
Lay a popiah skin flat on a clean surface.
11
Spread a thin layer of sweet bean sauce and chili sauce over the skin.
Uns 1 min
Nota de cuina: Adjust the amount of chili sauce to your spice preference.
12
Place a lettuce leaf on top of the sauces.
13
Spoon a generous amount of the cooled jicama and carrot filling onto the lettuce leaf.
Uns 1 min
14
Sprinkle with crushed roasted peanuts and fried shallots.
15
Fold in the sides of the popiah skin, then roll it up tightly from the bottom, similar to a burrito.
Uns 1 min
Nota de cuina: Roll tightly to prevent the filling from falling out.
16
Repeat with the remaining popiah skins and filling.
Uns 5 min
17
Serve immediately, whole or sliced in half diagonally.

Conservació

Com conservar-ho

Store leftover filling and wrappers separately in airtight containers in the refrigerator.

Com reescalfar-ho

The filling can be gently reheated in a pan, but assembled popiah are best eaten fresh and cold.