Fried Popiah Recipe

Popiah wrappers: Thin, crepe-like sheets used for wrapping the filling, typically found in the frozen section of Asian supermarkets.

Carrots: Shredded to add a sweet and crunchy texture to the filling.

Cabbage: Shredded to provide a mild, slightly peppery flavor and crunchy texture.

Shrimp: Cooked and chopped to add a savory, seafood element to the filling.

Soy sauce: Adds a salty, umami flavor to the filling mixture.

Sesame oil: Provides a distinct, nutty flavor that enhances the overall taste.

Bean sprouts: Adds a fresh, crunchy texture to the filling.

Garlic: Minced to infuse the filling with a pungent, aromatic flavor.

Vegetable oil: Used for frying the popiah rolls until they are golden brown and crispy.

When preparing the popiah wrappers, ensure they are at room temperature to prevent cracking while rolling. To achieve an even golden brown color, maintain a consistent medium heat and avoid overcrowding the pan, which can lower the oil temperature and result in uneven frying.

• popiah wrappers - Substitute with spring roll wrappers: Both are thin and can be used for similar types of fillings and frying methods.

• shredded carrots - Substitute with shredded zucchini: Provides a similar texture and moisture content, while adding a slightly different flavor.

• shredded cabbage - Substitute with shredded lettuce: Offers a similar crunch and can be used raw or lightly cooked.

• cooked shrimp - Substitute with cooked chicken: Provides a similar protein content and can be chopped to mimic the texture of shrimp.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with olive oil: While the flavor profile is different, olive oil can still provide the necessary fat content for cooking.

• bean sprouts - Substitute with shredded jicama: Offers a similar crunch and mild flavor, making it a good alternative.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients well.

• vegetable oil - Substitute with canola oil: Both oils have a high smoke point and neutral flavor, making them suitable for frying.

• Allow the fried popiah to cool completely at room temperature. This prevents condensation, which can make the wrappers soggy.
• Place the cooled popiah in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
• For longer storage, freeze the popiah. Arrange them in a single layer on a baking sheet and freeze until solid.
• Transfer the frozen popiah to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and contents. Frozen popiah can be stored for up to 2 months.
• To reheat, bake the frozen popiah in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover fried popiah on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the popiah with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-15 minutes, turning halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the fried popiah in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the fried popiah in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, until they are heated through and the outside is crispy.

• Microwave Method (least recommended for crispiness):

  1. Place the fried popiah on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may result in a less crispy texture.

• Mixing bowl: A large bowl used to combine and mix the shredded carrots, shredded cabbage, cooked shrimp, soy sauce, sesame oil, bean sprouts, and minced garlic.

• Spoon: Used to place a spoonful of the mixture onto each popiah wrapper.

• Popiah wrappers: Thin, crepe-like wrappers used to encase the filling mixture.

• Frying pan: A flat-bottomed pan used to fry the popiah rolls until they are golden brown and crispy.

• Vegetable oil: Used for frying the popiah rolls in the frying pan.

• Paper towels: Used to drain the excess oil from the fried popiah rolls.

• Knife: Used to chop the cooked shrimp into smaller pieces.

• Cutting board: A surface used for chopping the cooked shrimp and possibly for shredding the vegetables.

• Garlic press: An optional tool to mince the garlic cloves efficiently.

• Tongs: Used to turn the popiah rolls while frying and to remove them from the frying pan.

Prepare the filling: Mix the shredded carrots, shredded cabbage, cooked shrimp, soy sauce, sesame oil, bean sprouts, and minced garlic in advance and store in the fridge.

Use pre-shredded vegetables: Buy pre-shredded carrots and cabbage to save chopping time.

Batch fry: Fry multiple popiah rolls at once to reduce cooking time.

Preheat the oil: Ensure the vegetable oil is hot before frying to cook the popiah rolls faster and more evenly.

Use a food processor: Quickly chop the shrimp and garlic using a food processor.