SnackAppetizer

Vegetarian Popiah

Name: Vegetarian Popiah
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: malaysian, southeast_asian
Ingredients: 500 g jicama peeled and julienned; 2 pcs carrot peeled and julienned; 3 clove garlic minced; 2 tbsp soy sauce; 1 tbsp vegetarian oyster sauce; 1 tsp sugar; 0.5 tsp white pepper; 2 tbsp vegetable oil; 8 pcs popiah skin; 8 pcs lettuce leaf; 4 tbsp chili sauce; 4 tbsp sweet bean sauce; 2 tbsp roasted peanut crushed; 1 tbsp 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

500 gjicama, peeled and julienned
2 pcscarrot, peeled and julienned
3 clovegarlic, minced
2 tbspsoy sauce
1 tbspvegetarian oyster sauce
1 tspsugar
0.5 tspwhite pepper
2 tbspvegetable oil

assembly

8 pcspopiah skin
8 pcslettuce leaf
4 tbspchili sauce
4 tbspsweet bean sauce

garnish

2 tbsproasted peanut, crushed
1 tbspfried shallot

Equipment

wok · large pan · cutting board · knife

The method

Step by step

1
Prepare the jicama and carrots by peeling and julienning them into thin strips.
About 15 min
Cook’s note: A mandoline can make julienning much faster and more consistent.
2
Mince the garlic cloves.
About 2 min
3
Heat vegetable oil in a large pan or wok over medium heat.
About 1 min
4
Add the minced garlic and stir-fry until fragrant, about 30 seconds.
About 1 min
Cook’s note: 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.
About 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.
About 15 min
Cook’s note: The jicama should be cooked through but still retain a slight bite.
9
Remove the filling from heat and let it cool completely.
About 20 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 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.
About 1 min
Cook’s note: Roll tightly to prevent the filling from falling out.
16
Repeat with the remaining popiah skins and filling.
About 5 min
17
Serve immediately, whole or sliced in half diagonally.

Keep it good

Storage

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

Reheating

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