🇸🇬 Singapore recipe
Popiah
Popiah is Singapore's version of fresh spring rolls, a Hokkien and Teochew tradition that involves wrapping a thin, delicate crepe around a filling of braised jicama (bangkuang) and carrots with prawns, egg, lettuce, and a shower of crunchy toppings. Making popiah is a communal activity where all the components are laid out and everyone assembles their own rolls. The filling is sweet and savory, the textures range from soft to crunchy, and no two rolls are ever quite the same.
Prep40 mins
Cook30 mins
Serves6
Difficultymedium
Ingredients
- 12 fresh popiah skins (thin wheat crepes)
- 500g jicama (bangkuang), peeled and julienned
- 2 carrots, julienned
- 200g prawns, peeled and roughly chopped
- 3 cloves garlic, minced
- 3 tablespoons dried shrimp, soaked and pounded
- 2 tablespoons sweet bean sauce (tian mian jiang)
- 1 tablespoon light soy sauce
- 200ml water
- Lettuce leaves, bean sprouts, Chinese sausage slices, crushed peanuts, fried shallots, and omelette strips for assembly
- Chili sauce and garlic paste for spreading
- 2 tablespoons vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 240
- Protein
- 8 g
- Carbs
- 30 g
- Fat
- 10 g
