SnackAppetizer

Vegetarian Popiah

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

Izvirni recept avtorja Forkin

Skupni čas: 1 h 10 min
Porcije: 4
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje gluten, arašidi in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

filling

500 gjicama, peeled and julienned
2 koscarrot, peeled and julienned
3 strokgarlic, minced
2 žlicasoy sauce
1 žlicavegetarian oyster sauce
1 žličkasugar
0,5 žličkawhite pepper
2 žlicavegetable oil

assembly

8 kospopiah skin
8 koslettuce leaf
4 žlicachili sauce
4 žlicasweet bean sauce

garnish

2 žlicaroasted peanut, crushed
1 žlicafried shallot

Oprema

wok · large pan · cutting board · knife

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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