Spring Rolls (Popiah)
When I was a student in Australia, I used to make Popiah often. Back home in Malaysia, I don't make Popiah often as they are always easily available everywhere. The few occasions that I do make it, I realise how different they are from the bought ones and how I wish I made a point to make it more often. I do have willing helpers after all, in the form of tiny fingers and a great deal of mess!
- 1 packet Popiah skins
- 1/4 cup oil
- 1 large onions, sliced thinly
- 4 cloves of garlic, sliced thinly
- 2 tsp dried shrimps, soaked & pound until fine
- 1 piece of skinless, boneless chicken breast, diced
- 1 carrot, grated
- 1/2 small turnip (sengkuang), grated or julienne
- 1 handful (about 1 cup) bean sprouts (taugih)
- 1/2 cup crispy fried onions (bawang goreng)
- 1 stalk spring onions, chopped (daun bawang)
- 1 stalk, Chinese celery, chopped (daun sop)
- Heat oil in a pan.
- Sautee' the onions & garlic till fragrant and soft on high flame.
- Fry the dried prawns until a little dry.
- Put in the chopped chicken meat. Cook briefly while tossing it around.
- Add the turnips and carrot. Mix it well.
- Put in the beans sprouts.
- Sprinkle with the spring onions & Chinese celery.
- Flavour with salt & pepper. Toss it around and quickly turn off the flame.
- Put the filling in a strainer and drain the juice.
- Put one piece of the popiah skin on a chopping board.
- Place a heaped teaspoon of filling close to the edge of the skin.
- Sprinkle with crispy fried onions.
- Roll the skin inwards with the filling intact.
- Halfway through, flap both left & right sides inwards and complete rolling the popiah.
- Seal with water or egg wash.
- Repeat the steps till all the filling has been used up.
- Deep fry in hot oil on a low fire, until golden brown and crispy.
- Enjoy it while it's hot, dipped in chilli sauce!