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A popular street food in Malaysia, kids also delight in rolling these popiah by themselves. Have a friend and family day with this delicious recipe!

Let's start cooking!

Stir-frying garlic and tau cheo in pan

Step 1 - Stir-fry garlic and tau cheo

  • In a pan on medium-high heat, heat up 2 Tbsp vegetable oil.

  • Stir-fry 2 minced garlic cloves and tau cheo for 2 to 3 minutes, until fragrant.

Adding in prawn stock to pan to simmer

Step 2 - Cook turnip filling

  • To the same pan on high heat, add turnip strips and prawn stock.

  • Bring to a boil.

  • Once boiling, reduce to low heat and let it simmer, covered, for 1½ hours until turnips have taken on color and softened.

Cooking fresh prawns in prawn stock

Step 3 - Cook prawns

  • Once turnips have softened, add in fresh prawns and season to taste with salt if necessary.

  • Cover and continue to simmer for another 10 minutes. Set aside to cool.

Deep-frying bean curd strips in hot oil

Step 4 - Deep-fry beancurd strips

  • In a pot, heat up enough vegetable oil for deep-frying.

  • Gently place bean curd strips into hot oil and deep-fry for 1 to 2 minutes until golden brown.

  • Remove from pot and set aside drain excess oil on paper towel-lined plate.

Spreading sweet sauce and garlic on popiah skin

Step 5 - Prepare base of popiah skin

  • On a working surface, place 2 spring roll wrappers slightly overlapping each other.

  • With a spoon, spread 1 tsp sweet sauce and desired amount of ground garlic in the centre.

Add a spicy kick by adding chili sauce in your popiah.
Wrapping popiah filed with vegetables, egg and sauces

Step 6 - Assembling popiah

  • Place a piece of fresh lettuce over the sauce.

  • Followed by bean sprouts, fried beancurd strips, sliced omelette and 1 Tbsp turnip filling.

Add some refreshing crunch in your popiah by adding cucumber strips.
  • Fold up the two sides of wrapper followed by the edge of the wrapper closest to you, over the filing like a burrito.

Garnish and serve!

Sliced popiah sprinked with roasted peanut, shallots and topped with coriander leaves

Slice popiah, sprinkle roasted peanut and fried shallots over popiah slices. Garnish with coriander leaves and serve immediately.

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