Malay Heritage

Spring Rolls cum Popiah.....

When I was a student in Australia, I used to make Popiah often.

Prep20m

Cook30m

Total50m

Difficultyadvanced

Marina’s Story

When I was a student in Australia, I used to make Popiah often.

6 servings

Ingredients:~1 packet Popiah skins1/4 cup oil
onions, sliced thinly1 large
of garlic, sliced thinly4 cloves
dried shrimps, soaked & pound till fine2 tsp
of skinless, boneless chicken breast, diced1 carrot, grated1/2 small turnip(sengkuang), grated or julienne1 piece
(about 1 cup) beansprouts(taugih)1/2 cup crispy fried onions(bawang goreng)1 stalk spring onions, chopped(daun bawang)1 stalk, chinese celery, chopped(daun sop)1 handful

1.
Heat oil in a pan.
2.
Sautee' the onions & garlic till fragrant.
3.
Fry the dried prawns till a little dry.
4.
Put in the chopped chicken meat. Cook briefly.
5.
Add in the turnips and carrot. Mix it well.
6.
Put in the beans sprouts.
7.
Sprinkle with the spring onions & chinese celery.
8.
Flavour with salt & pepper. Toss it around and quickly turn off the flame.
9.
Put the filling on a strainer and drain the juice.~Method for popiah~
10.
Put one piece of the popiah skin on a chopping board.
11.
Place a heaped teaspoon of filling close to the edge of the skin.
12.
Sprinkle with crispy fried onions.
13.
Roll the skin inwards with the filling intact.
14.
Halfway through, flap both left & right sides inwards and complete rolling the popiah.
15.
Seal with water or eggwash.
16.
Deep fry in hot oil on low fire, till golden brown and crispy.