D'Open Kitchen

COOKING FOR THE SOUL

Singapore Popiah

Recipe by

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.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Course Side Dish

Cuisine Singapore

Servings rolls

Calories 269 kcal

Equipment

Ingredients

Filling

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

Garnishes

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

Instructions

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.

Nutrition

Calories: 269kcal

Keyword quick snack

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

Mee Goreng

June 24, 2020 11:56 am

Crab Bee Hoon

January 30, 2021 12:35 pm

Gingerbread Cookie

September 3, 2023

Mini Apple Pies

September 3, 2023

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.