Popiah (Fresh Malaysian Spring Rolls)

Ingredients

Popiah Wrappers

200g flour
300ml water
1/2 tap salt

Jicama Mix

3 tbsp oil
1/2 large jicama
2 carrot
3 cloves garlic
1/2 tsp salt
1 tsp sugar
White pepper
Sesame oil

Fried Tofu

1 tbsp oil
Firm tofu
salt

Other Fillings

Lettuce
Blanched bean sprouts
Crushed peanuts
Crispy shallots
Hoisin sauce
Coriander
Sriracha

Instructions

Mix flour, water and salt in a large bowl. Strain the mixture to ensure it’s completely smooth.

Place a non-stick pan (around 8-inch) on the lowest heat. Using a large pastry brush, brush the batter onto the pan in a thin, even layer. You can brush on a few layers to avoid holes.

Once the pan is covered, slightly increase the heat. When the edges begin to cook and the batter is no longer shiny, gently loosen the edge with a spatula and peel the wrapper off. No need to flip. Place on a plate and cover with a tea towel. Repeat until all wrappers are cooked.

Crumble the firm tofu and fry in oil with a pinch of salt. Set aside to cool slightly.

For the veggie filling, heat oil in a pan and fry garlic for 30 seconds. Add jicama and carrot, followed by salt, sugar, white pepper and a drizzle of sesame oil. Cook until the jicama is slightly softened. Taste and adjust seasoning as needed, then set aside.

To assemble, place one wrapper on a plate and spread a little hoisin sauce in the centre. Layer with lettuce, a sprinkle of crushed peanuts and crispy shallots, some veggie filling, crumbled tofu, bean sprouts, coriander, and any extras you like. Drizzle with more hoisin or sriracha if desired.

Fold the sides in and roll up tightly. Rest seam-side down while you roll the rest. Cut into bite-sized pieces and top with extra sauce and toppings. Serve immediately.

Dairy FreeVeganVegetarian

Alexander .