Fried Popiah
Fried popiah is a crispy Malaysian fried spring roll loaded with a tasty mix of veggies, chicken, shrimp, and simple seasonings. These spring rolls are super easy to whip up and make a great snack or party dish with a perfect crunchy bite!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pack spring roll wrappers
- 3 tablespoons cooking oil
- 2 cloves garlic (chopped finely)
- 150 g (5 oz) chicken meat (chopped finely)
- 150 g (5 oz) baby shrimp (chopped finely)
- 5-6 dried shitake mushrooms (soaked and chopped finely)
- 200 g (7 oz) yam bean (sliced)
- 100 g (3½ oz) carrot (sliced)
- 1 teaspoon chicken stock granules
- 1/2 teaspoon salt
- 1 dash pepper
- 1 cup water
- 1 teaspoon oyster sauce
- 1 tablespoon cornstarch (mix with water)
- 2 tablespoons plain flour
- 4 tablespoons water
Instructions
- 1
In a wok, heat the cooking oil. Add the garlic and stir-fry until aromatic. Then, add the chicken, shrimp, and mushrooms, and continue to stir-fry until cooked.
- 2
Add the yam bean and carrot, and stir-fry for 1-2 minutes. Then, add 1 cup of water, cover with a lid, and simmer for 15-20 minutes until the vegetables are tender. Add the seasoning ingredients and mix well. Dish out and set aside.
- 3
Place a piece of spring roll wrapper on a flat surface. Add 2 spoonfuls of filling to the center of the wrapper, then fold in the two sides and roll it up. Use the flour mixture to seal the edges.
- 4
Heat a wok and pour in 2 cups of cooking oil. Deep fry the spring rolls over medium heat until golden brown and crispy. Remove them and drain on paper towels. Serve hot with chili sauce.