Ingredients

  • Makes 20 Spring Rolls
  • 1/2 cup chinese radish (julienned)

  • 1/2 cup carrots (julienned)

  • 1/2 cup spring onions (sliced long)

  • 1 clove garlic 

  • 1/2 cup firm tofu (chopped into small cubes)

  • 1 red chili (julienned)

  • 1/2cm ginger 

  •  20 sheets popiah skin 

  • 3 cups cooking oil 

  • 2 tbsp light soy sauce 

  • 1 tsp sesame oil 

  • white pepper, salt and sugar (to taste)

  • 1 L water

Popiah Goreng
Recipe Courtesy of
Asian Food Network

Popiah Goreng

Another crowd pleaser, my late grandmother used to make these so we didn't realise we were eating vegetables as children. Sheets of spring roll wrappers are filled with an array of vegetables wrapped tightly into rolls. They are the perfect snack to make in advance because you can freeze them and then deep fry them frozen just before serving. Another simple recipe for you to enjoy!
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Fry filling

    • In a pan, add a bit of cooking oil and fry minced garlic and ginger until fragrant
    • Add carrots and fry for a couple minutes before adding tofu, radish, chili 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


  2. Fold popiah

    • Place a sheet ofpopiah skin on a working space.
    •  Fold one corner of the square inwards tomake a double layer but slightly lower than half way. 
    • Take a tablespoon of thestuffing 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.


  3. Deep fry spring rolls

    • 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.


Garnish and Serve!

Serve with chili sauce

Garnish and Serve!

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Ingredients
  • Makes 20 Spring Rolls
  • 1/2 cup chinese radish (julienned)

  • 1/2 cup carrots (julienned)

  • 1/2 cup spring onions (sliced long)

  • 1 clove garlic 

  • 1/2 cup firm tofu (chopped into small cubes)

  • 1 red chili (julienned)

  • 1/2cm ginger 

  •  20 sheets popiah skin 

  • 3 cups cooking oil 

  • 2 tbsp light soy sauce 

  • 1 tsp sesame oil 

  • white pepper, salt and sugar (to taste)

  • 1 L water

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