Popiah Fresh Spring Roll Recipe

Popiah Fresh Spring Roll

Preparation: 30 min
Cooking Time: 1hr 20min
Total Time: 1hr 50 min


  • 2 bangkwang (turnip), peeled and shredded
  • 1 carrot, peeled and shredded
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped
  • 1 tablespoon soya sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 24 popiah skins
  • 24 lettuce leaves


  • chilli sauce
  • sweet soya sauce
  • minced garlic


  • 3 lap cheong, sliced
  • 300g cooked small prawns
  • 5 hard boiled eggs, chopped
  • 200g beansprouts, blanched
  • 50g ground roasted peanuts
  • 50g pork cracklings


  1. In a large wok, heat the oil and add the garlic. Cook until fragrant then add the bangkwang and carrots, Stir and cook until soft. Season with soya sauce, sugar and pepper.
  2. Place the filling mixture in a slow cooker and cook for 1 hour.
  3. To assemble the popiah, lay a lettuce leaf on a popiah skin and brush with 1 teaspoon of sweet soya sauce, chilli sauce to taste and some minced garlic. Put a spoonful of filling and garnish with fixings as desired. Wrap popiah and eat!

Make ahead! Everything can be made ahead and refrigerated so save yourself the stress and spread the work out over a couple of days!
Other ideas: Every family recipe is different: add tofu, cabbage, or three-layer pork.

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