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!
|(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)|
|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|
- 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.
- Add oyster sauce, sugar & salt. Mix well.
- Set the filling aside and let it cool completely
- Mix the cornflour and water in a small bowl (to seal the rolls), then set aside
- Carefully peel away one spring roll wrapper, and then keep the others covered under a clean damp tea towel.
- 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.
- 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).
- Remove from the pan & transfer them to paper towels to drain.
- To make the Sambal Sauce, fry the blended onion & garlic paste.
- Add chilli paste & cook until it simmers then add chilli sauce, sugar & salt. Stir until sauce thickens & caramelizes
- Remove from the heat & let cool before evenly coating the fried popiah.