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1 pack spring roll wrappers
3 tbsp cooking oil
2 cloves garlic (chopped finely)
150g chicken meat (chopped finely)
150g baby shrimps (chopped finely)
5-6 dried shitake mushrooms (soaked and chopped finely)
200g yam bean (sliced)
100g carrot (sliced)
Seasonings
1 tsp chicken stock granules
1/2 tsp salt
1 dash pepper
1 cup water
1 tsp oyster sauce
1 tbsp corn starch (mix with water)
Flour mixture
2 tbsp plain flour
4 tbsp water
Method:
In a wok, heat up cooking oil. Add in garlic and stir-fry until aromatic. Add in chicken, shrimps, and mushrooms and continue to stir-fry until cooked.
Add in yam bean, carrot, and stir-fry for 1-2 minutes, add in 1cup of water, cover up with lid and simmer for 15-20 minutes until vegetables are tender. Add in seasoning ingredients and mix well. Dish out and set aside.
Place a piece of spring roll wrapper. Top up 2 spoonfuls of the fillings on the wrapper and then fold in the two sides and roll up. Using flour mixture to seal up the edges.
Heat up wok, pour in 2 cups of cooking oil. Deep fry the spring rolls until golden brown and crispy with medium heat. Dish out and drain with paper towels. Serve hot with chili sauce.
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These spring rolls look good, I love them.
Beautiful spring rolls! Best of luck with the new site too.
Lisa – thanks for your support and kind wishes.
Congratulations on the new blog, Bee! It’s a fantastic idea to go back to your roots. Nyonya food sounds so interesting. I’m already convinced this website is gonna be super-popular.
I had a version of popiah while in singapore and i loved it. I must say your looks even better. I wanna try.
Zen – thanks for the comment. You really have to go to Malaysia the next time you are out in Asia again, and you must go to Penang!
I wish you lots of luck with this new site! I am a fan of Rasa Malaysia and nonya food is one of my favorite cuisines. As you say, it has a very interesting history yet is not well known. I look forward to reading more!
Thank you Fiveoclockteaspoon! Looking forward to seeing you more!
Wow, so happy the first thing I’m seeing on your new beautiful site is my favorite spring rolls! I love the history you’ve provided in the earlier posts, Bee. Nice :)
Miakoda – thanks for your kind support here. Hope to see your comments here more!
what is yam bean. thanks
Yam bean is jicama, or locally called bangkuang or sengkuang. :)
Congratulations on this new site Bee, it looks wonderful and I love learning more about your culture and food! This spring roll looks delicious!
Alisa – thanks for the note. You’re so sweet. I will try to teach you. :)
Congrats on the new site, just as gorgeous as the other!
Carol – thank you! :)
Your Spring Rolls look just wonderful! I think I could actually make them myself! Definitely going to give it a try. Thanks for sharing.
Susan – yes, definitely try it out!
Congratulation on the new launch!!! Your popiah chee looks so crispy and delicious. Just wonder, is the normal popiah a nyonya dish as well?
What a great photo! These are my absolute favourites, I used to eat them in the primary school tuckshop with sweet chili sauce, or black sweet sauce!
I heart popia …
Hello, I loved all recipes here…I come here because Rasa Malasia Annouc. congratulatios, the food is good.
Paula
This is a great place to get a great recipes : ) Love this popiah…eeeemmm yummy!
Hey there, my first time here and I just wanted to say that you have a beautiful blog! This recipe is fantastic and I’m definetly going to give it a try. Thank you for sharing these fabulous recipes! :D
Sanjana
Dear Carol,
I just went to Penang n found that the Spring roll in Penang stay so crispy for a long time? i have try to make the spring roll but it do not stay so cripy when is cool. Can u pls let me know how to keep it cripty?
How to make the chilli sauce to go with it.
Thank you for sharing your recepi.
Thank you, God Bless
Helen
I love your recipes very much. It´s so interesting to see real asian cuisine for an european like me. Never stopp writing!