Singapore Popiah Made During D'Open Kitchen Cooking Class

Singapore Popiah

Popiah is a popular traditional hawker snack in Singapore. It is a non-fried spring roll made from a paper thin crepe wrapped with finely julienned vegetable. There are a few variations to the recipe and you can find some places add crabmeat, shrimps and bak kua to the popiah. You can also use this recipe to make Kueh Pie Tee too.
Prep Time 30 mins
Cook Time 20 mins
Course Side Dish
Cuisine Singapore
Servings 5 rolls
Calories 269 kcal


  • Wok



  • 500 gram Turnip
  • 1 piece Carrot
  • 4 cloves Garlic chopped
  • 2 qty Shallots chopped
  • 1 tbsp Oil
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Dried Shrimps soak
  • 1 tbsp Sugar
  • 1/4 tsp White Pepper
  • 1 cup Water


  • 1 qty Boiled Egg Chopped
  • 1/2 cup Beansprouts blanched
  • 4-5 piece Chinese Lettuce
  • 3 tbsp Sweet Bean Sauce
  • 1/2 cup Fried Shallots
  • 1 tbsp Sambal Chilli
  • 300 gram Popiah Skins


  • Julienne turnips & carrots with skins removed.
  • Add oil into a wok, or pot and sauté garlic and shallots, followed by turnip and carrots.
  • When slightly soft, add light soy sauce, oyster sauce, sugar and pepper. Mix and add water. Simmer until turnip and carrot is soft.
  • Lay out popiah skins and layer your garnishes; starting with: Sweet bean sauce; sambal chilli (optional), lettuce, bean sprouts, fried shallots, eggs then finally some cooked & drained turnip and carrots.
  • Fold the sides and roll your popiah.
  • Cut into 6 equal pieces and serve.
Keyword quick snack
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