Homemade Popiah Medan (Fresh Spring Rolls with Jicama)

Step 1

Mix the flour salt and water in a large mixing bowl. Strain the mixture through a strainer to make sure you get a smooth batter

Step 2

Turn on the heat on your stove to the lowest. Place the non-stick pan, about 8-inch size if you have one. Use a large pastry brush to brush the batter on the pan.

Step 3

Brush several times to make sure you are covering the surface so there won't be any hole on the wrapper

Step 4

Once you are done brushing, turn the heat up to start cooking the batter. The batter will slowly turn white starting from the edge

Step 5

Once the bottom has cooked, gently peel it off the pan to a plate. Cover with a cloth.

Step 6

Wipe the pan clean and repeat the process. Give the batter a stir each time before brushing

Step 7

Once the wrapper has cooled down, you can stack them up and cover with a cloth until needed. The wrapper can be made one day ahead, covered and keep at room temperature until the next day. Make sure they are completely cool down so no condensation is formed when you wrap them

Step 8

Preheat oil in a skillet or wok. Add in garlic and stir fry for about 10 seconds and add the dried shrimp and stir fry for another minute. Add the yam bean/ bangkuang, carrots and seasonings. Stir fry until the yam beans started to soften. Add the crab meat lump. Have a taste and add more salt if needed. Sometimes the yam beans may ooze out more water as you stir-frying them, that's normal. Once the yam beans are soft, it's done

Step 9

Place 1 piece of popiah skin on a clean working surface or cutting board. Brush the skin with some sweet chili sauce (if you choose to use) and sprinkle with some crush peanuts if you choose to use. Scoop about 2-3 Tbsp of the yam bean mixture on top of the sauce. Add strips of egg omelette, and 1-2 sprigs of fresh coriander leaves if you choose to use. Fold the two sides in firmly tuck and roll up tightly. Cut into desired pieces and serve immediately. Only prepare as many as you would eat. This is not something to prepare ahead of time as the skin will get soggy and tear

Step 10

Popiah skin usually only good for 1-2 days. If you store them in the refrigerator, they will lose that elasticity and break when you try to wrap. So you need to reheat them with a moist heat like using a steamer. Steam for a minute or until heated through and they can be used again