Name: Fried Popiah Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 3 tablespoons cooking oil; 2 cloves garlic, chopped finely; 150 g chicken meat, chopped finely; 150 g baby shrimp, chopped finely; 5-6 dried shitake mushrooms, soaked and chopped finely; 200 g yam bean, sliced; 100 g carrot, sliced; 1 teaspoon chicken stock granules; ½ teaspoon salt; 1 dash pepper; 1 cup water; 1 teaspoon oyster sauce; 1 pack spring roll wrappers; 1 tablespoon cornstarch mixed with water (for sealing); 2 tablespoons plain flour; 4 tablespoons water; 2 cups cooking oil (for deep frying)

Jump to Recipe· 3.9 from 47 reviews

If you’re a fan of crisp, flavorful snacks that burst with a satisfying mix of textures and tastes, this Fried Popiah Recipe is exactly what your kitchen needs. This delightful dish takes humble spring roll wrappers and transforms them into golden pockets packed with juicy chicken, tender yam bean, shrimp, and a medley of fresh vegetables. Fried to perfection, these popiah bring together a comforting crunch and savory filling that will have you reaching for seconds before you know it. Whether as a party appetizer or an indulgent snack, this Fried Popiah Recipe is a true crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

A collection of ingredients for making spring rolls is displayed on a white marbled surface. At the top right, a stack of square, light beige spring roll wrappers rests on a white plate with scalloped edges. To the left, two small white bowls hold raw shrimp with a grayish color and ground chicken meat in a pale pink shade. Below them, two dark brown dried shiitake mushrooms sit directly on the surface. In the middle, a white rectangular plate carries two piles of thin julienned vegetables: bright orange carrot sticks on the left and white yam bean sticks on the right. Scattered on the bottom left are two cloves of garlic. Moving right from the garlic, there are small white serving dishes with pale yellow oil, dark brown oyster sauce, and brown chicken stock granules. Lastly, three small white bowls hold white salt and white pepper, white cornstarch, and white flour. The composition is neat and organized with each ingredient clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the key to nailing this Fried Popiah Recipe. Each element contributes uniquely to the overall flavor and texture: the crunch from yam bean and carrot, the savory punch of chicken and shrimp, and the earthiness of mushrooms create a perfect filling enveloped in crispy spring roll wrappers.

Spring roll wrappers: These thin sheets are essential for wrapping the filling securely and crisping up beautifully when fried.
Cooking oil: Used for both stir-frying the filling and deep frying the popiah for that irresistible crunch.
Garlic (2 cloves, finely chopped): Adds an aromatic base and depth of flavor to the filling.
Chicken meat (150 g, finely chopped): Provides a tender and juicy protein component.
Baby shrimp (150 g, finely chopped): Gives a sweet, briny contrast that complements the chicken perfectly.
Dried shiitake mushrooms (5-6, soaked and chopped finely): Brings an earthy, umami richness once rehydrated.
Yam bean (200 g, sliced): Adds subtle sweetness and a crisp texture to balance the stuffing.
Carrot (100 g, sliced): Introduces color and a gentle crunch to brighten up the filling.
Chicken stock granules (1 teaspoon): Amplifies the savory notes of the filling.
Salt (½ teaspoon): Enhances all the flavors without overpowering them.
Pepper (a dash): Adds just a hint of heat to awaken the palate.
Water (1 cup): Used to simmer the filling so vegetables soften perfectly.
Oyster sauce (1 teaspoon): A key flavor booster that adds a luscious, slightly sweet savoriness.
Cornstarch (1 tablespoon mixed with water): Helps thicken the filling mixture, keeping everything beautifully combined.
Plain flour (2 tablespoons): Mixed with water to create a sealing paste for the popiah edges.
Water (4 tablespoons): Used for mixing with flour to make the sealing paste.

How to Make Fried Popiah Recipe

Step 1: Prepare the filling

Start by heating your wok and pouring in the cooking oil. Toss in the chopped garlic and stir-fry just until it releases its fragrant aroma—this step wakes up the flavor base beautifully. Next, add the finely chopped chicken, baby shrimp, and rehydrated shiitake mushrooms. Stir-fry these proteins until they are completely cooked through. This layering of textures and flavors is essential for that perfect filling.

Step 2: Cook the vegetables

Add the sliced yam bean and carrot into the hot wok and give everything a quick stir-fry for a couple of minutes. Then pour in one cup of water, cover the wok with a lid, and let the vegetables simmer for 15 to 20 minutes or until they become tender. This simmering process encourages the flavors to mingle while softening the veggies just right.

Step 3: Season and thicken the filling

Once the vegetables are tender, add the chicken stock granules, salt, pepper, oyster sauce, and the cornstarch-water mixture to the wok. Stir everything thoroughly so the filling thickens slightly and the seasoning is evenly distributed. Remove the filling from the heat and set it aside to cool slightly. This filling is the heart of the Fried Popiah Recipe, so don’t rush this step!

Step 4: Wrap the popiah

Lay one spring roll wrapper flat on your working surface. Spoon about two spoonfuls of the prepared filling into the centre. Fold the two sides in neatly, then roll tightly from one end to the other, forming a neat parcel. To seal the edges, use the flour and water paste you made earlier; this acts like edible glue making sure your popiah stays intact during frying.

Step 5: Deep fry to golden perfection

Heat a wok with around two cups of cooking oil to medium temperature. Carefully slide the wrapped popiah into the hot oil in batches—do not overcrowd the wok. Fry until each popiah turns a gorgeous golden brown and the wrapper crisps up with a delightful crunch. Use a slotted spoon to remove them and drain on paper towels to get rid of excess oil. Voila! Your Fried Popiah Recipe is now ready to be enjoyed.

How to Serve Fried Popiah Recipe

A stack of six golden brown crispy egg rolls is placed on a white plate with scalloped edges, set on a white marbled surface. The top egg roll is cut diagonally to show layers inside, including finely chopped white filling mixed with thin orange strips and small black chunks. Behind the egg rolls, there is a small white scalloped dish containing red dipping sauce. The lighting highlights the crunchy texture of the egg rolls and the mixed colors inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Fried Popiah Recipe even further, consider sprinkling finely chopped fresh coriander or sliced spring onions on top for a hint of freshness. A drizzle of sweet chili sauce or a side of tangy dipping sauce pairs wonderfully, adding a punch of flavor that complements the crispy rolls perfectly.

Side Dishes

Popiah works beautifully as an appetizer or snack on its own, but if you want to create a fuller meal, serve it alongside a simple Asian-style slaw or a light cucumber salad. These sides offer a refreshing counterbalance to the deep-fried goodness.

Creative Ways to Present

Try slicing the popiah diagonally and arranging them on a bright platter for an eye-catching presentation. Alternatively, serve individual popiah rolls upright in small glasses filled with dipping sauce, turning them into playful finger foods that guests will love picking up.

Make Ahead and Storage

Storing Leftovers

If you have any leftover popiah, store them in an airtight container in the refrigerator for up to two days. To maintain as much crispiness as possible, you can place a paper towel between layers to absorb moisture.

Freezing

For longer storage, freeze the wrapped but uncooked popiah on a tray until firm, then transfer them to a freezer bag. They can be frozen for up to one month. When ready to eat, fry them directly from frozen for a delightfully crispy treat.

Reheating

To reheat cooked popiah and retain their crunch, it’s best to use an air fryer or oven set at 180°C (350°F) for about 5 to 7 minutes. Avoid microwaving as it tends to make the wrappers soggy.

FAQs

Can I use other proteins instead of chicken and shrimp?

Absolutely! You can substitute with pork, tofu, or just stick to vegetables if you prefer a vegetarian version. The recipe is flexible and welcoming to your favorite fillings.

What can I use if I can’t find yam bean?

If yam bean is not available, you can substitute with jicama or even peeled cucumber for a similarly refreshing crunch.

Is it necessary to deep fry the popiah, or can I bake them?

Deep frying ensures that addictive crispiness traditional to popiah, but baking is an option for a lighter version. If baking, brush the rolls lightly with oil and bake at 200°C (400°F) for about 15 minutes or until golden.

Can I prepare the filling ahead of time?

Yes, you can make the filling a day in advance. Store it in the fridge and assemble the popiah just before frying for the best taste and texture.

Are spring roll wrappers gluten-free?

Most spring roll wrappers contain wheat flour and are not gluten-free. Look for rice paper wrappers or gluten-free alternatives at specialty stores if you need to avoid gluten.

Final Thoughts

This Fried Popiah Recipe is a true delight that showcases how simple ingredients can come together to create something truly special. From the first crisp bite to the flavorful filling, every step is worth the effort. I encourage you to try this recipe at home—you might just find your new favorite snack or appetizer that everyone will be asking for. Happy cooking and even happier eating!

Fried Popiah Recipe

Ingredients You’ll Need