Popia Sambal

This popiah is another Bazaar Ramadan fave, and we can understand why! You’ll love this crunchy, sweet & spicy snack. You can start prepping them now, for berbuka later!

Prep Time

20 min.

Cook Time

20 min.

Total Time

40 min.

Type

Family Faves

Difficulty

Novice
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Ingredients

  (19cm x 19cm) Popiah / Spring Roll Skin
 Filling: 2 cloves Garlic (minced)
 1 small Onion (finely chopped)
 10g Dried Shrimp
 2 tbsp Salt
 500g Jicama Turnip / Sengkuang (julienne)
 1 Carrot (grated)
 100g Cabbage (chopped)
 100g Beansprouts
 1 tbsp Oyster Sauce
 1 tbsp Granulated Sugar
 1/2 tsp Salt
 ½ tsp Cornflour
 ¼ cup Water
 Sambal Sauce: 2 tbsp cooking oil
 1 clove Garlic (blended)
 1/2 small Onion (blended)
 2 tbsp Chilli Paste
 2 tbsp Chilli Sauce
 2 tbsp Granulated Sugar
 ½ tsp Salt
 ½ tbsp Sesame Seeds

Instructions

  1. Heat 2 tbsp oil in a pan or wok over high heat. Add the garlic & onion, stir quickly then add jicama turnip, carrots, cabbage & bean sprouts. Stir well and cook for 4 minutes or until vegetables have softened slightly.
  2. Add oyster sauce, sugar & salt. Mix well.
  3. Set the filling aside and let it cool completely
  4. Mix the cornflour and water in a small bowl (to seal the rolls), then set aside
  5. Carefully peel away one spring roll wrapper, and then keep the others covered under a clean damp tea towel.
  6. Put the wrapper (smooth side down) in a diamond position, then add a heaped spoonful of the filling (or use tongs) on the lower half. Fold the wrapper over until halfway up, then fold the sides, and finish rolling upwards. Use the cornflour & water mix to seal the top. Each popiah roll should be about 12 cm long & 2.5cm wide.
  7. Pour some oil in a large saucepan (or wok),about half the height of the spring rolls. Heat on medium, when the oil is hot, carefully put in the spring rolls & cook until they’re a golden brown (about 1 1/2 - 2 mins).
  8. Remove from the pan & transfer them to paper towels to drain.
  9. To make the Sambal Sauce, fry the blended onion & garlic paste.
  10. Add chilli paste & cook until it simmers then add chilli sauce, sugar & salt. Stir until sauce thickens & caramelizes
  11. Remove from the heat & let cool before evenly coating the fried popiah.

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