Monday, June 14, 2010
Popiah-Fresh Spring Rolls
Popiah or Fresh Spring Rolls, are typically filled with a good variety of healthy fresh ingredients. No hard and fast rule here, just fill it up with what you like. Here is what I usually include in my popiah, sweet sauce over a leaf of lettuce, cooked jicama, green beans, fried bean curds, shredded omelet, fried shallots, blanched bean sprouts, lettuce, cucumber, and thinly sliced fried Chinese sausages, if I have some available. Wrap it all up when you are done and you have a great tasting spring roll! Just omit the eggs and sausages, if you are a vegan.
Serving popiah or spring rolls over a casual gathering or party is very enjoyable. Just arrange the fillings in the middle of a table and let your guests attempt to wrap their own spring rolls. It’s quite fun watching everyone try to gather all the fillings into the little popiah skin without letting it fall apart!
Popiah-Fresh Spring Rolls
Popiah Skin/wrapper (about 40 pcs)
Cooked Jicama/Yam Bean
Cooked French/Green/Long Beans
Fried Extra Firm Bean Curds
2 Cucumber, shredded
400 g Bean Sprouts, blanched
2 Head Green Leaves Lettuce, washed
Sweet Sauce/Tim Cheong
Chili Paste (optional)
To serve the Popiah: Place a popiah skin on a plate or flat surface and spread some sweet sauce and place a leaf of lettuce, cooked jicama, green beans, fried bean curds, shredded omelet, fried shallots, blanched bean sprouts, lettuce, cucumber, and thinly sliced fried Chinese sausages, if I have some available. Wrap it all up and serve immediately.
1 kg Jicama/Yam Bean, peeled and shredded
100 g Shallots (about 5), peeled and sliced
2 Tbsp Ground Bean Paste
2 Cups Water
2 Tbsp Sugar, or to taste
2 Tbsp Dark Soy Sauce
4 Tbsp Vegetable Oil
In a large saucepan or wok, heat the oil on medium heat. Add in the shallots and cook until they are golden in color. Mix in the ground bean paste and stir frequently until the mixture is fragrant.
Toss in the jicama and give it a quick stir. Then add in the water, sugar, and dark soy sauce. Mix until combine and bring the mixture to a boil. Lower the heat, simmer for about 1 hour with the lid closed or until the jicama has softened. Season with additional sugar and salt if necessary.
400 g French/Green/Long Beans, sliced
50 g Shallots, peeled and sliced
1 Small Clove Garlic, finely chopped
1 Tbsp Vegetable Oil
2 to 3 Tbsp Water
In a medium pan, heat the oil on medium heat. Add the shallots and cook until they are light golden in color and toss in the garlic. Give the mixture a quick stir and turn the heat on high. Add in the French beans and continue to stir frequently and add some water as you go along. (About 4 minutes) Season the French beans with sea salt.
Fried Bean Curd
2 Packets (350 g each) Extra-Firm Bean Curd, pat dry and julienned
3 to 4 Tbsp Vegetable Oil
Freshly Ground White Pepper
In a large pan, heat the oil on medium. Pan-fry the bean curd (preferable in a single layer) until light golden in color. Season the bean curd with a big pinch of sea salt and pepper. Drain on paper towel.
6 Large Eggs, lightly beaten with a pinch of sea salt and pepper
2 to 3 Tbsp Vegetable Oil
Cook the omelet in 2 or 3 batches, drain on paper towel. Then finely shred the omelet.