popiah

This tasty spring rolls recipe, or popiah, is a really popular Malaysian delicacy. Filled with cooked veggies and tofu, they are fresh, flavorsome and tasty. They are also simple and easy to make, too!

Popiah (Malaysian Fresh Spring Rolls)

jicama (about 1 small)

salt (or

garlic (minced)

sugar ((any granulated sugar will work))

bean sprouts

8-10 popiah wrappers ((or spring roll wrappers))

hoisin sauce

lettuce

block tofu (drained, pressed and diced tiny pieces (about 7 oz/200 grams))

peanuts

Heat up a tablespoon of oil in a non-stick wok/pan. Once wok is heated, place garlic in and saute for a minute or so until fragrant.

Next, add in jicama, salt and sugar along with ½ cup of water. Bring mixture to a boil, then lower heat to a gentle simmer.

Place the lid on and cook for 20-25 minutes, or until jicama is tender, giving it a stir halfway through. You might have to add a splash more water if the mixture is dry. Set aside.

While jicama is cooking, bring a pot of water to a boil and blanch your bean sprout in the boiling water for about 30 seconds. Drain and set aside.

Place your wrapper on a flat surface, like a chopping board. Spread on a thin layer of hoisin sauce, them place on a piece of lettuce.

Place a few tablespoons of jicama filling on the lettuce, before topping with a small amount of bean sprouts, diced tofu and chopped peanuts.

Fold up both sides of the wrapper, then roll it up tightly like a burrito. Repeat until all ingredients are used up. You should get around 8-10 popiah.

Slice them into bite sized pieces before serving.

A fresh spring roll made with a rice paper wrapper, filled with thinly sliced eggs, Chinese sausage, jicama, carrots, dried shrimp, and Thai basil leaves.

Vietnamese Jicama, Carrot, Egg &amp; Chinese Sausage Spring Rolls (Bo Bia)

shrimp

jicama

carrot

shallots

Chinese sausages

eggs

sea salt

Thai basil

rice paper wrapper

vegetable oil (divided)

Vietnamese peanut sauce

Prepare the ingredients

Soak the dried shrimp in hot water for 10 minutes, or until softened, then drain. Peel the jicama and slice it into matchsticks. Peel the carrot and slice at a diagonal for more surface area then slice into matchsticks. Peel and thinly slice the shallots.

Cook dried shrimp, jicama and carrots

 Add about 1 tablespoon of vegetable oil to the skillet. Heat on high. Add sliced shallots and sauté until fragrant (about 20 seconds). Add dried shrimp. Pan fry for another 20 seconds. Add sliced jicama and carrots. Stir evenly and cook for about 15 minutes or until limp. Season with salt then transfer the mixture into a bowl and set aside. Clear the skillet and return to stove.

Cook the Chinese Sausage

Add water to a large nonstick skillet and boil the Chinese sausage for about 5 minutes. Remove from water and once cooled, thinly slice at a diagonal and set aside. Discard water from the skillet and return it to the stove.

Cook the eggs

Add about a tablespoon of vegetable oil to the empty skillet and heat on medium-high. Use a pastry brush or tilt the skillet to spread the oil evenly all over the skillet, including the slides. Add half of the beaten eggs. Swirl it around to get a thin layer. Cook for about 30 seconds or until it is no longer runny. Slide the thin sheet of eggs onto a plate and set it aside. Repeat with another tablespoon of vegetable oil and the remaining half of the beaten eggs. Place the two egg sheets on top of each other. Roll them up then thinly slice them into ribbons. Set aside.

Assemble

Wet your rice paper quickly water then transfer it to a large plate or a clean flat surface. Place a few basil leaves towards the bottom of the moistened rice paper. Next, add the jicama, carrot, and shrimp mixture. Add a few ribbons of egg then a few slices of Chinese sausage. Start rolling everything up from the bottom, tucking and rolling until you get halfway up on the rice paper. Fold in the sides then continue to roll up to seal. See illustrations above.

Finish

https://www.youtube.com/watch?v=O_-u5b1udCQ

More recipes: https://www.vickypham.com/

Vietnamese jicama and carrot spring rolls (Bo Bia)

Ingredients

1 jicama (peel and cut into matchsticks)
1 carrot (peel and cut into matchsticks)
4 Chinese sausages (boil for 5 minutes; slice thin)
5 eggs (beaten)
4 large shallots (peel and slice thin)
½ cup of dried salted shrimp (soak in hot water for 10 minutes then drain)
½ teaspoon of sea salt
Thai basil leaves
Rice paper wrappers
Oil

Instructions

In a large skillet, heat up a small amount of oil on medium-high. Add half of the beaten eggs. Swirl the eggs to get a thin layer. Cook until it's no longer runny. Transfer to a plate. Repeat with the other half. Slice eggs into ribbons. Set aside.
In the empty skillet, add a small amount of oil. Add shallots and fry until fragrant. Add dried shrimp, jicama, carrots, and salt. Cook for about 5 minutes then set aside.
To assemble, wet rice paper in water then transfer to a plate. Add the jicama mixture, egg ribbons, Chinese sausage, and Thai basil leaves. Roll everything up midway, fold the sides, then roll up to seal.
Serve with peanut sauce and enjoy.

#Vietnamesefood #peanutsauce #springrolls

Vietnamese jicama, carrot and sausage spring rolls (Bo Bia)

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