SnackAppetizer

Vegetarian Popiah

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

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan gluten, pinda's en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

filling

500 gjicama, peeled and julienned
2 stcarrot, peeled and julienned
3 teentjegarlic, minced
2 elsoy sauce
1 elvegetarian oyster sauce
1 tlsugar
0,5 tlwhite pepper
2 elvegetable oil

assembly

8 stpopiah skin
8 stlettuce leaf
4 elchili sauce
4 elsweet bean sauce

garnish

2 elroasted peanut, crushed
1 elfried shallot

Keukengerei

wok · large pan · cutting board · knife

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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