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Popiah (Malaysian spring roll)
Popiah (Malaysian spring roll)

Before you jump to Popiah (Malaysian spring roll) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to popiah (malaysian spring roll) recipe. To make popiah (malaysian spring roll) you need 15 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Popiah (Malaysian spring roll):
  1. You need 1 turnip large , grated (also known as jicama)
  2. Take 2 bean curd pieces of , diced into small pieces
  3. Take 150 g prawns medium shelled (diced into small pieces)
  4. Use 3 eggs
  5. You need 5 cloves garlic , chopped finely
  6. Take shallots Fried
  7. Take lettuce leaves Fresh , wash and drained dry
  8. Get turnip Seasoning for filling :
  9. Take 1 tsp soy sauce
  10. Use 1/2 tsp white pepper powder
  11. Take 1/2 tsp sugar
  12. Get 1 cup water
  13. Take Sauces :
  14. You need 1/2 cup Hoisin sauce sauce or sweet
  15. Get 1/4 cup sambal chili sauce (Chili paste) or
Instructions to make Popiah (Malaysian spring roll):
  1. In a wok, heat oil on medium fire, and fry two cloves of chopped garlic until fragrant, and then add in grated turnip. Add soy sauce, sugar and pepper for seasoning. Stir fry for the first 5 minutes.
  2. Add water and reduce heat to low, cover and leave the turnip to cook for another 30 - 40 minutes until soft. Add more soy sauce and sugar if needed. When cooked, strain the juice into a small pot and keep warm. The juice will be used as a gravy over the popiah.
  3. While the turnip is cooking, heat oil in a separate wok, add one clove of chopped garlic and deep-fry the bean curd until lightly browned. Dish out and drain any liquid.
  4. With the same wok, add more oil and heat. Throw in the rest of the chopped garlic, and once fried, add in the prawns. Add a dash of soy sauce, white pepper & oyster sauce. Stir fry the prawns until cooked. Dish out.
  5. Beat the eggs and fry them omelette-style in the same wok. Then cut into thin shreds.
  6. Set aside each filling in separate bowls or tiffin.
  7. Lay a piece of the popiah wrapper on a plate and spread one teaspoon of hoisin sauce and 1/2 teaspoon of sambal down the middle.
  8. Place lettuce leaf over the sauces.
  9. Spoon 2-3 tablespoons of the strained turnip filling onto the leaf.
  10. In layers, top with fried bean curd, prawn, crab meat, sliced egg omelette and fried shallot crisps.
  11. Fold the sides of the wrapper, tuck in firmly and roll up tight. Cut into three or four pieces.
  12. Pour a tablespoon of the turnip juice over the popiah. Serve & DEVOUR immediately.

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