SnackAppetizer

Vegetarian Popiah

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

Оригинальный рецепт от Forkin

Общее время: 1 ч 10 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать глютен, арахис и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

filling

500 gjicama, peeled and julienned
2 шт.carrot, peeled and julienned
3 зубчикgarlic, minced
2 ст. л.soy sauce
1 ст. л.vegetarian oyster sauce
1 ч. л.sugar
0,5 ч. л.white pepper
2 ст. л.vegetable oil

assembly

8 шт.popiah skin
8 шт.lettuce leaf
4 ст. л.chili sauce
4 ст. л.sweet bean sauce

garnish

2 ст. л.roasted peanut, crushed
1 ст. л.fried shallot

Инвентарь

wok · large pan · cutting board · knife

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

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

Разогрев

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