Popiah Goreng
Popiah Goreng
Get this quick and easy Malaysian-style fried spring roll recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • ½ cup Chinese radish, julienned
  • ½ cup Carrots, julienned
  • ½ cup Spring onions, sliced long
  • 1 clove Garlic
  • ½ cup firm Tofu, chopped into small cubes
  • 1 Red chilli, julienned
  • ½ centimetre Ginger
  • 20 sheets Popiah skin
  • 3 cups Cooking oil
  • 2 tablespoons Light soy sauce
  • 1 teaspoon Sesame oil
  • White pepper, Salt and Sugar to taste
  • 1 litre Water
  1. In a pan, add a bit of cooking oil and fry minced garlic and ginger until fragrant
  2. Add carrots and fry for a couple minutes before adding tofu, radish, chilli and spring onions. Drizzle light soy sauce and sesame oil, sprinkle pepper, a pinch of salt and sugar and fry for 2 minutes. Set aside once cooked and let it cool
  3. Place a sheet of popiah skin on a working space. Fold one corner of the square inwards to make a double layer but slightly lower than half way. Take a tablespoon of the stuffing and place it onto the double layered corner. Roll once, fold in sides and keep rolling until you reach the opposite end of the spring roll. Dab some water to ensure the spring roll sticks
  4. In a wok, add all the cooking oil and heat it up. Deep fry spring rolls for 2 minutes on each side until brown. Drain on kitchen towel
  5. Serve with chilli sauce

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