|
|
|
Chinese Spring
Roll and Popiah
 |
From right, anti-clockwise: popiah skin (crepe
equivalent), hoisin sauce, popiah, spring roll.
Deep fried popiah = Chinese
spring roll
|
|
 |
|
Popiah: Fresh version, tasty
and non-oily |
Popiah
Ingredients: (Serve 5, cook time 10 minutes)
- 5 pieces of popiah skin,
readily available at supermarkets frozen section. To be
thawed or steamed before use.
- 5 lettuce leaves
-
5 tsp of chili sauce or tomato sauce
-
5 tbsp hoisin or seafood sauce
-
400 g yam bean, shredded
-
2 carrots, shredded
-
1 piece
tofu,
chopped finely and pan-fried
-
5 tbsp crispy fried onion
-
2 eggs, beaten, pan fried and shredded
-
-
salt and pepper to taste
-
-
100 g minced prawns or minced pork,
stir-
fried till just cooked
-
100 g crab meat or crab sticks, cooked
-
3 pips garlic, chopped
Method
- Heat 2 tbsp cooking oil in a wok. Fry the
garlic and mushroom till fragrant.
- Add carrot and yam bean,
stir fry for 3 minutes.
Add chicken broth, simmer for 5 minutes. Add salt and pepper
to taste. This constitutes the main ingredient.
- Arrangement each ingredient in
separate tray e.g. trays for lettuce, tofu, fried onion,
omelet, chili sauce, minced meat, popiah skin. There can be
as many as 10 - 15 trays of cooked ingredients, like peanut,
shredded French beans, blanched bean sprouts, crab sticks
and chopped Chinese sausage.
|
 |
| The main ingredient of popiah
|
sssSSH...grandma said:
The common mistake in the preparation of the popiah is
that too
much ingredient is used such that
the popiah skin is too small
to properly wrap it. Maybe a few trials are needed before you
acquire the wrapping skill. Hopefully by then, your stomach
could still accommodate the neater wraps!
It is a healthy and
yet tasty salad Chinese style.
|
|
The serving method:
Popiah, is very
popularly served as a salad, during informal garden parties or
pot-luck parties. Ingredients are placed in trays. Guests are
expected to custom make their own
popiah according to personal fancies
and
preferences. One may prefer to use more of vegetable to the
meat or vice verse.
-
Get ready your serving plate.
-
Place a popiah skin or crepe on it.
-
Spread a thin film of chili sauce, tomato sauce and hoisin
sauce on the crepe.
-
Place a lettuce leave on top.
-
Add 1 - 2 tbsp of the main ingredient, i.e. the yam bean
mixture. Make sure you drain dry the mixture first.
-
Systematically, add some
tofu, minced meat, omelet,.... etc.
-
Wrap to seal the bulk with the popiah skin.
-
Serve immediately before the popiah skin is soggy and tears.
-
On deep fry the popiah, you get its better known version of
spring roll.
sssSSH...grandma said:
It is a popular choice for those on diet.
Spring roll is a very popular Asian version of crepe. Basically,
it consists of a circular or square rice paper (think of thin rice
crepe), wrapping around some foodstuff, sealed with some
corn flour
mixture and deep fried. The ingredients can be sweet or savory.
It can then be served as a salad, or deep fried to give an added
cooked flavor and crunchy touch. can generally be classified
under 2 simple categories. In general,
- the fried roll is popularly known as
Chinese spring roll.
- the fresh version which is called
popiah.
 |
|
Spring roll
using bean sheet as
crepe skin |
The spring roll = deep fried popiah
Special notes:
- Ingredients same as for popiah
- Instead of popiah skin, bean sheets can be used. Available
from supermarket.
- Recommended additional ingredients: Chinese sausage
coarsely chopped, shredded canned bamboo shoots, chopped onion.
- Exclude the use of lettuce leave.
- Serve hot while the spring roll skin is crispy.
|
 |
|
 |
|
Yam bean |
|
Hoisin sauce, lettuce on crepe |
|
 |
|
 |
|
Popiah (crepe) skin |
|
Chinese sausage |
sssSSH...grandma said:
Do not microwave the popiah skin as it would be undesirably
dehydrated.
Top
|
