How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Popiah [ Malaysian Spring Rolls ]?

You need 13 ingredients. The key ingredients include: 16 ounces water-packed firm tofu, 3 tablespoons canola oil, kosher salt, 4 large shallots, minced, and more.

Is Popiah [ Malaysian Spring Rolls ] suitable as snacks & appetizers?

Yes, Popiah [ Malaysian Spring Rolls ] falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Popiah [ Malaysian Spring Rolls ]?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Popiah [ Malaysian Spring Rolls ] Recipe

Name: Popiah [ Malaysian Spring Rolls ]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces water-packed firm tofu; 3 tablespoons canola oil; kosher salt; 4 large shallots, minced; 1 1/4 lbs jicama, grated; 3 garlic cloves, minced; 2 tablespoons dark miso; 2 tablespoons sugar; 18 boston lettuce leaves or 18 red leaf lettuce; 1/3 cup unsalted dry roasted peanuts, chopped; 2 cups bean sprouts; hoisin sauce; Asian chili sauce

Popiah [ Malaysian Spring Rolls ]

Eats Now Editorial Team · 376 kcal · Snacks & Appetizers

1
Peel the jicama before grating ok? You are going to use 18 Popiah skins for this recipe. [Zaar doesn't like that ingredient soo -- ].
2
Popiah skins are very thin crepelike sping roll wrappers. IF you cannot find them use mu-shu pancakes instead. These are soft wheat flour wrappers traditionally used for Chinese dishes. There is also a recipe on zaar. NOTE it is NOT a Vegan wrapper. If you are making it Vegan search for another wrapper. The spring roll wrapper might work that is on zaar. However I won't promise it will.
3
Press tofu. Cut into 1/4 inch cubes. In large skillet, heat 2 tbsp oil over med high. Add tofu and salt liberally. Fry until it forms dark golden crust on bottom then flip and repeat on other side. Drain on paper towels. IF you have not drained the tofu properly it will NOT brown.
4
In same skillet heat rest of oil over medium. Add shallots and stir fry for 3 minutes. Add jicama and stir fry until it starts to become translucent, about 5 minutes. Add garlic and cook 1 more minute. Stir in miso and sugar cooking for a minute. Season with salt, remove from heat. Transfer to bowl.
5
Place a skin on work surface. Pile a bit of ingredient across center leaving 1 in border on both sides. Do this in this order: Jicama, tofu, lettuce, peanuts, bean sprouts. Dot with hoisin and chili sauce.
6
Roll up pancake or skin, fold sides in as you roll. Taste this one to check amounts of Hoisin and chili sauces and adjust if needed. You can decorate with squiggles of Asian Chili sauce. serve.
7
Make up to 6 hours ahead and store in airtight container in fridge. Omit the bean sprouts and lettuce to keep from getting soggy if you are making ahead.
8
Please note if you are keeping Vegan there are some Dry Roasted Peanuts that are NOT Vegan. Make sure your brand is.

Popiah [ Malaysian Spring Rolls ]

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