Fried Vegetable Spring Rolls (Popiah Goreng)
Popular Malaysian Snack
I love eating fried vegetable spring rolls, and it turns out that this popular snack is very simple to make.
In Malaysia, there are a few variations of spring rolls. For instance, we have popiah basah (wet spring rolls) and popiah goreng (fried spring rolls). Popiah basah is made with savory fillings of julienned jicama, red onion, ginger, bean sprouts, dried shrimp, and chili sauce wrapped in a fresh spring roll coated with sweet sauce. This type of spring roll is very popular among the night market (pasar malam) goers in Malaysia. It's a cheap and very delicious snack.
Since moving to the United States, I've eaten at several Asian restaurants where they have served egg rolls as appetizers. These are made with thick egg wrappers that are filled with shredded cabbage and served with sweet and sour sauce. They are pretty good.
I decided to try to re-create these fried spring rolls at home. It takes less than 30 minutes to make. I would have preferred to have made the wrappers from scratch, but I was very hungry so I decided to take a shortcut and use store-bought Japanese egg wrappers. If you want to avoid the egg contained in the wrappers you can make your own using all-purpose flour, water, salt, and vegetable oil.
In the meantime, if you prefer to have some protein in the filling, you can add shrimp, chicken, or crab sticks. For this recipe, you can choose to fry or bake the rolls. There are no rules here. I like serving the rolls with sweet chili sauce. You can make this sauce, or you can just buy it at the store.
These fried spring rolls are perfect for weekend snacks.
For the spring rolls:
- 10-15 Japanese egg wrappers
- 1 cup carrot, thinly sliced
- 1 cup cabbage, shredded or chopped
- 6-7 shrimp, chopped
- 1/2 red onion, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 tablespoon oyster sauce
- Vegetable oil, for frying
For the sealing paste:
- 2 tablespoons cornstarch
- 5 tablespoons water
- In a pan, heat some oil over medium heat. Throw in the chopped shrimp, onion, carrot, and cabbage. Stir-fry for a few minutes or until light brown.
- Add the oyster sauce. Season with salt, sugar, pepper, and cook for 5 minutes. Transfer the cooked filling into a bowl and set aside.
- To assemble the spring rolls: Lay a spring roll wrapper on a clean cutting board.
- Place some filling in the middle of the wrapper and start folding the two sides and roll up the wrapper tightly to form the spring rolls.
- Seal the spring roll with the sealing paste. Continue doing it until it's all finished.
- In a wok, heat the oil over medium heat for frying.
- Fry the spring rolls on each side for 3 minutes or until golden brown.
- Drain the spring rolls on paper towels and serve them immediately with your favorite chili sauce.
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© 2018 Liza