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Fried Popiah

Crispy deep-fried popiah rolls filled with savory chicken, shrimp and vegetables.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1 pack spring roll wrappers
  • 3 tablespoons cooking oil (for stir-frying)
  • 2 cloves garlic, finely chopped
  • 150 g chicken meat, finely chopped
  • 150 g baby shrimp, finely chopped
  • 5-6 dried shiitake mushrooms, soaked and finely chopped
  • 200 g yam bean (jicama), sliced
  • 100 g carrot, sliced
  • 1 teaspoon chicken stock granules
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 1 cup water (for simmering filling)
  • 1 teaspoon oyster sauce
  • 1 tablespoon cornstarch, mixed with water (for thickening)
  • 2 tablespoons plain flour (for sealing wrappers)
  • 4 tablespoons water (to make sealing paste)
  • cooking oil for deep frying (enough to fill wok about 2 cups deep)

Instructions

  • Prepare ingredients: finely chop garlic, chicken, shrimp and soaked shiitake; slice yam bean and carrot.
  • Heat 3 tablespoons oil in a wok over medium heat. Add garlic and stir-fry until fragrant, about 30 seconds.
  • Add the chopped chicken, shrimp and mushrooms and stir-fry until proteins are cooked through, about 3–5 minutes.
  • Add the sliced yam bean and carrot and stir-fry 1–2 minutes, then pour in 1 cup water and cover; simmer 15–20 minutes until vegetables are tender.
  • Stir in chicken stock granules, salt, pepper and oyster sauce. Add the cornstarch mixture and cook until sauce thickens and coats the filling; remove from heat and let cool.
  • Make a sealing paste by mixing 2 tablespoons plain flour with 4 tablespoons water until smooth.
  • Place a spring roll wrapper on a flat surface. Spoon about 2 tablespoons (two spoonfuls) of cooled filling into the center, fold in the sides, roll up tightly and seal the edge with the flour paste. Repeat with remaining wrappers and filling.
  • Heat enough oil in a wok to about 2 cup depth to 350°F (175°C) or medium heat. Fry popiah in batches until golden brown and crispy, turning as needed, about 2–4 minutes per batch.
  • Drain on paper towels and serve hot with chili sauce if desired.

Equipment

  • wok or large frying pan
  • Mixing Bowl
  • Knife and cutting board
  • measuring spoons and cups
  • spatula or wooden spoon
  • deep-frying thermometer (optional)
  • Paper Towels

Notes

  • Do not overfill wrappers; two spoonfuls is recommended.
  • Keep oil temperature around 350°F (175°C) while frying.
  • Fry in small batches to avoid overcrowding the pan.