SnackAppetizer

Vegetarian Popiah

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 10 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, maapähkinät, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

filling

500 gjicama, peeled and julienned
2 kplcarrot, peeled and julienned
3 kynsigarlic, minced
2 rklsoy sauce
1 rklvegetarian oyster sauce
1 tlsugar
0,5 tlwhite pepper
2 rklvegetable oil

assembly

8 kplpopiah skin
8 kpllettuce leaf
4 rklchili sauce
4 rklsweet bean sauce

garnish

2 rklroasted peanut, crushed
1 rklfried shallot

Välineet

wok · large pan · cutting board · knife

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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