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)

Filling Method

  1. Heat oil in a pan.
  2. Sautee' the onions & garlic till fragrant and soft on high flame.
  3. Fry the dried prawns until a little dry.
  4. Put in the chopped chicken meat. Cook briefly while tossing it around.
  5. Add the turnips and carrot. Mix it well.
  6. Put in the beans sprouts.
  7. Sprinkle with the spring onions & Chinese celery.
  8. Flavour with salt & pepper. Toss it around and quickly turn off the flame.
  9. Put the filling in a strainer and drain the juice.

Popiah Method

  1. Put one piece of the popiah skin on a chopping board.
  2. Place a heaped teaspoon of filling close to the edge of the skin.
  3. Sprinkle with crispy fried onions.
  4. Roll the skin inwards with the filling intact.
  5. Halfway through, flap both left & right sides inwards and complete rolling the popiah.
  6. Seal with water or egg wash.
  7. Repeat the steps till all the filling has been used up.
  8. Deep fry in hot oil on a low fire, until golden brown and crispy.
  9. Enjoy it while it's hot, dipped in chilli sauce!