SnackAppetizer

Vegetarian Popiah

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 10 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

filling

500 gjicama, peeled and julienned
2 szt.carrot, peeled and julienned
3 ząbekgarlic, minced
2 łyżkasoy sauce
1 łyżkavegetarian oyster sauce
1 łyżeczkasugar
0,5 łyżeczkawhite pepper
2 łyżkavegetable oil

assembly

8 szt.popiah skin
8 szt.lettuce leaf
4 łyżkachili sauce
4 łyżkasweet bean sauce

garnish

2 łyżkaroasted peanut, crushed
1 łyżkafried shallot

Sprzęt

wok · large pan · cutting board · knife

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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