Fresh Nyonya spring rolls with shredded jicama, shrimp or pork, diced bean curd, and fresh popiah skin are a popular local delicacy.

Popiah is a popular dish in my family, consisting of fresh spring rolls with jicama, shrimp, or pork wrapped in new popiah skin. Every family gathers around the table to make, roll, and eat Popiah as a cherished family tradition in many Chinese-American or Nyonya households.

Every time my family prepared Popiah, the household women would wake up early to cut and slice plenty of jicamas or yam bean (bangkuang) and then cook them over low heat until they were soft, juicy, and intensely fragrant.

Then, as soon as the popiah skins were ready to be served, all the youngsters would rush to the table and begin savoring the finished dish. It was great fun for all of us to play with our meal, wrapping popiah roll after popiah roll until we were satisfied…

As tedious as it may be, the end result is always incredibly satisfying. The fact that I can pile on as many toppings as I like is a huge perk. If you want comfort food, you’ll love my family’s popiah recipe—delicious, tasty, and fun to eat! Enjoy!

What is the average number of calories in one serving?

• Each serving of this recipe contains only 435 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• NYONYA FRIED CHICKEN RECIPE (INCHI KABIN)
• FRIED SPRING ROLLS
• NYONYA KUIH PIE TEE
• ANGKU KUIH (RED TORTOISE CAKE)

INGREDIENTS

• 20 fresh popiah wrappers

FILLINGS:

• 3 cloves garlic
• 1 kg (35 oz.) yam bean, grated
• 100 g (4 oz.) shelled prawn, deveined, and cut into small pieces
• 4 tablespoon diced bean curd,
• 80 g (3 oz.) fresh and washed lettuce leaves, drained dry
• some store-bought fried shallot crisps, optional
• 70 g (2.5 oz.) sliced french beans

SEASONINGS:

• 3/4 cup oil
• 1/2 tsp. sugar or to taste, optional
• 1/2 teaspoon white pepper powder
• 1 cup water
• 1 teaspoon salt or to taste, optional

SAUCES:

• 1/4 cup chili sauce
• 1/2 cup sweet sauce, tee cheo, or hoisin sauce

INSTRUCTIONS

1. Deep-fry the bean curd in a hot wok until it starts to color. Empty the dishwasher and place it in the paper towel holder.
2. Heat the oil in your large pot over medium heat. Stir-fry the garlic till fragrant in the deep pot, then add the prawns and simmer for a further 30 seconds.
3. Salt, pepper, sugar, and water should be added to the yambean, French beans, and other ingredients. Simmer for about 30 minutes, lowering the heat as necessary to prevent the yambean from burning. Add extra salt and sugar to the filling if needed. Serve the filling and let it cool before serving. It’s possible that the filling is a little runny.
4. The wrapper can be laid out on a level surface. Spread a teaspoon of sweet sauce and half a teaspoon of chili sauce on the pizza crust. The sauce should be topped with lettuce. The leaf should have 3 tablespoons of filling. Serve with crispy fried shallots and fried bean curd on top. Roll the wrapper up by folding in the two ends. Filling juice can be poured over the Popiah if you choose. Serve at once.