Popiah (Poh Piah) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia.A popiah "skin" is a soft, thin paper-like crepe or pancake made from wheat flour which is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, POJ: hê-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include include pork (lightly seasoned and stir-fried), shrimp or crab meat. As a fresh spring roll, the popiah skin itself is not fried.
In US we used Lumpai as the spring roll wrapper for wet popiah.It's sold in Asian market at frozen section.Lumpai Basah,literally means "wet spring roll" which means spring roll without frying. I recalled yesteryear in my younger years,my grandmother love making popiah for us over the weekend . So I grown up understand that popiah Malaysia style is a Nyonya snack.I miss this snack very much. I found some lumpai skin in Asian market and now I present you with my simple homemade wet popiah.
3 eggs,add in 1/4 tsp salt,made into omelet ,shredded
1 pair Chinese sausage,sliced and fried lightly
1 jicima(sengkung or turnip),about 2 lbs,peel and shredded
300 gm pork,shredded or sliced or chopped
250 gm small shrimp,shelled
2 tsp salt
2 tsp ground white pepper
1 tsp chicken stock granules
3 cloves chopped garlic
4 tbsp oil
1 head iceberg/Romania lettuce,wash and drain
1/2 fried shallot
1 packet lumpai wrapper (spring roll wrapper) about 10 pieces (steam or heat up in microwave )
1/4 cup tim-cheong (sweet beans sauce) or hoisin sauce
5 tbsp chili sauce*optional*
1:Heat skillet fry sliced Chinese sausage until lightly brown,then dish out ,set aside.Use the same skillet to fry omelet,use the dripping from Chinese sausage,dish out and set aside to cool down before shredded.
1:Heat skillet at medium heat,add in oil,then chopped garlic.Stir-fry garlic until lightly brown,then add in shredded pork ,shrimp and divided half seasoning.Fry for 1-2 minutes,then dish out to a small bowl,set aside.
2:Use the same skillet fry jicima until soft and almost dry,then add in seasoning.Dish out and set aside.
To Make Popiah:
1:Place 1 piece of popiah skin on a board or plate,brush 1 tbsp tim-cheong and 1 tsp chili sauce on the skin,then take 1/2 piece lettuce leaf and put on the brush popiah skin.
2:Dish 1 tbsp filling or more onto the lettuce leaf,then add some shredded eggs,Chinese sausage and fried shallot on top of the filling.
3:Roll up tightly,fold both end, cut into pieces and serve.
Malaysia Taucu-Sweet Beans Sauce
steamed warm Lumpai skin