Nonya Popiah (Spring Roll)

I have alway love my mum’s Popiah.  Unfortunately, one of the main ingredients, yam bean (Bangkwan) is not readily available in Japan.  Recently, I found the dried radish (Daikon) to be a good substitute.  So, whenever you feel like eating Popiah you can do so even during the hot and humid Japanese summer because Daikon is in huge supply then.

Print Recipe
Nyonya Popiah
Popiah
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Popiah
Instructions
  1. When the soaked radish is soft, drain and leave it aside.
  2. Heat up 2 tablespoons of oil in a big wok or pan and fry the minced garlic till fragrant.
  3. Add in the miso paste, minced pork and prawns.
  4. Then add in the french beans, carrots and radish. Fry until the vegetables are soft.
  5. Lastly add in the fried tofu and seasonings according to your taste. Continue frying till the ingredients are soft.
  6. Switch off the flame and dish it out to cool.
  7. Use a clean damp cloth and wipe the spring roll skin so it won't break when you peel it piece by piece. Peeled it piece by piece, fold into quarters and place in a clean big plate. Cover with a damp cloth so that it won't get dry.
  8. Take out all the garnishes {cucumber, bean sprouts, omelette, lettuce}, place them in different dishes and the sweet sauce and chilli.
  9. Place spring roll skin on a plate. Spread a little sweet sauce and chilli on one side of the skin.
  10. Lay a lettuce leaf in the centre. Place a spoonful or two of the filling. Top with egg, bean sprouts and cucumber.
  11. Wrap by rolling one end of the wrapper over the filling, folding in the two ends and rolling up like a bolster. Cut and serve or you can eat it like this.

About Lily

No Comments

Be the first to start a conversation

Leave a Reply

Your email address will not be published. Required fields are marked *