SnackAppetizer

Vegetarian Popiah

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 10 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: gluten, yer fıstığı, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

filling

500 gjicama, peeled and julienned
2 adetcarrot, peeled and julienned
3 dişgarlic, minced
2 yemek kaşığısoy sauce
1 yemek kaşığıvegetarian oyster sauce
1 çay kaşığısugar
0,5 çay kaşığıwhite pepper
2 yemek kaşığıvegetable oil

assembly

8 adetpopiah skin
8 adetlettuce leaf
4 yemek kaşığıchili sauce
4 yemek kaşığısweet bean sauce

garnish

2 yemek kaşığıroasted peanut, crushed
1 yemek kaşığıfried shallot

Ekipman

wok · large pan · cutting board · knife

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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