Popiah Goreng (Vegetable Spring Roll)
Popiah Goreng (Vegetable Spring Roll)
Popiah Goreng (Vegetable Spring Roll)
Popiah Goreng (Vegetable Spring Roll)


60g chinese radish cut into julienne
60g carrots cut into Julienne
1 clove garlic
100g firm taufu chopped into small cubes
1/2 cm ginger
20 x sheets popiah skin
250ml cooking oil
2 tablespoons light soy sauce
1 teaspoon sesame oil
white pepper, salt and sugar to taste
I  love making popiah in large batches and then freezing them on a tray (so they don't stick together) before placing them in zip lock bags in groups of 10. Once frozen they can last up to 6 months and all you need to do is just remove it from the freezer and fry them in some hot oil. It's a perfect snack to have ready for the weekend when my family comes over for tea.


1.In a pan add in a bit of cooking oil and fry mince garlic and ginger until fragrant
2.Add in carrots and fry for a couple minutes before adding tofu and leave to brown on all sides before adding, radish.
3.Add spring onions, drizzle light soy sauce and sesame oil, sprinkle pepper, a pinch of salt and sugar and fold lightly before turning off the fire. Set a side once cooked and let it cool
4.Place a sheet of popiah sheet on a working space, fold one corner of the square inwards to make a double layer but slight lower then half way, take a tablespoon of the spring onion stuffing and place it onto the double layer corner and roll once and fold in sides and keep rolling until you reach the end of the opposite corner of spring roll. Dab some water to ensure the spring roll sticks
5.In a wok add in all the cooking oil and heat up until hot, deep fry spring rolls for 2 minutes on each side until brown. Drain on kitchen towel
6.Serve with Chilli Sauce

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