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.
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Ingredients:
(B)
3 eggs,add in 1/4 tsp salt,made into omelet ,shredded
1 pair Chinese sausage,sliced and fried lightly
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Filling: (A)
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
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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 )
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Sauce:
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.
For filling:
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.

11 comments :
OMG, Lesley, your popiah looks so good and authentic, man...I've seen this lumpai wrappers in the Philippines frozen food aisle in the Asian supermarkets here..Do you think it's the same type you are using? Thank you very much for the recipe...
That looks amazing! I desperately need to know which brand of popiah skin u used...most types come frozen and are for deep-frying. I do miss popiah terribly..would be so good to have as weather is warming up.
Sue:
yes,it's lumpai skin..In Indonesia and Flipino their SR called lumpai..thank you,looking forward your posting:)
Chris:
The wrapper skin named LUMPAI not spring roll or Moo shu skin.Lumpai is the right popiah skin for this type of popiah..Spring roll is for deep fried and Moo shu wrapper is for Peking duck or MS Pork wrapper that chinese take out used.If you can't find it there,maybe when you come to NYC this summer,you can find it here in Asian store.
You are making me hungry!! Wish I can have some of the fresh popiah now. I fogot to check on the lumpia wrappers when I went shopping that day :(
I love popiah..pity they don't sell this type of wrapper in Sydney. The popiah you made looks delicious.
Wow, so pro woman! Looks so good, now I need to search for lumpia skin, never look for it before.
IC4F:
Gert,sometime we miss the food we hardy have chance to eat everyday right? I know it's not really a luxury food but for us it's heaven!!
Charming:
Thank you:)
I thought Sydney is not far to Malaysia and Indo,don't they carried this popiah wrapper?
LCOM:
Thank you*blushing*
I can't wait for your popiah posting soon:)
Where did you get the lumpia skin from? It looks like the real deal!
Does it come frozen? Where in the supermarket?
Sorry for the string of qns.....cos I have been searching so hard for popiah skin when I was in CA.
tigerfish:
Yes,it's come in frozen form.I found Lumpai skin at Hong Kong supermarket in NYC..I guess Hong Kong supermarket in LA do sell this wrapper..if not you can always suggest to the manager to get Asian stuff..hope this help..Are you coming back to Cali soon?
Thanks. I will try to search hard for it when I am back in Cali. Currently, still not there :(
I am in NorCal, so I will try Asian supermarkets over there.
Thanks so much for your valuable info. :D
Yes please.. i am getting more hungry now.
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