Cherry & Dennis Helper Habitat
Singapore Popiah Fresh Spring Rolls
新加坡薄餅
Recipe overview
Soft Singapore popiah skins wrap braised jicama, cooked shrimp, omelet and crisp fresh garnishes.
01
Ingredients
Main ingredients
- 8 ready-made popiah skins
- 500 g jicama
- 1 carrot
- 8 leaves lettuce
- 1 small cucumber
- 160 g cooked shrimp
- 2 eggs
- 50 g roasted crushed peanuts
Filling seasoning and spreads
- 1 tbsp soy sauce
- 80 ml water
- 4 tbsp sweet bean sauce
- 2 tsp chili sauce
- 2 cloves garlic
Oil for filling
- 1 tbsp neutral cooking oil
02
Tools
- large frying pan
- strainer
- cutting board
- knife
- grater
- spatula
03
Steps
Step 1
Shred roots
Peel and shred jicama and carrot into fine strips.
Step 2
Prepare toppings
Wash and dry lettuce, julienne cucumber and halve cooked shrimp.
Step 3
Cook omelet
Beat eggs, fry a thin fully cooked omelet, cool and cut strips.
Step 4
Fry garlic
Heat oil in a pan and fry minced garlic until fragrant.
Step 5
Cook jicama
Add shredded jicama and carrot; stir-fry until they soften.
Step 6
Braise filling
Add soy sauce and water; cover and simmer about 15 minutes until jicama is tender.
Step 7
Drain filling
Drain cooked jicama well so its liquid cannot tear the wrapper.
Step 8
Lay wrappers
Lay ready-made popiah skins on a clean surface; cover unused skins against drying.
Step 9
Spread sauces
Spread a thin layer of sweet bean sauce and a little chili sauce on each skin.
Step 10
Layer toppings
Add lettuce, cucumber, cooked shrimp, egg strips and crushed peanuts.
Step 11
Add jicama
Place a modest strip of drained cooked jicama filling down the middle.
Step 12
Roll and cut
Fold the sides in, roll snugly, halve each popiah and serve immediately.
Common mistakes
- Using raw jicama loses the defining soft braised filling.
Tips
Drain the braised jicama well so wrappers stay intact.
