Ingredients
Filling
- 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
Wrapper & Coating
- 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)
Instructions
- Prepare the filling: In a wok, heat 3 tablespoons of cooking oil over medium heat. Add the finely chopped garlic and stir-fry until aromatic. Then, add the chopped chicken, baby shrimp, and soaked shitake mushrooms. Continue to stir-fry until all the meat and shrimp are fully cooked.
- Cook the vegetables: Add the yam bean and carrot slices to the wok, stir-frying for 1 to 2 minutes. Pour in 1 cup of water, cover the wok with a lid, and allow the mixture to simmer for 15 to 20 minutes until the vegetables become tender. Season with chicken stock granules, salt, pepper, and oyster sauce, then mix thoroughly. Remove the filling from heat and set aside to cool slightly.
- Assemble the popiah: Lay a spring roll wrapper flat on a clean surface. Place about 2 spoonfuls of the prepared filling in the center of the wrapper. Fold in the two sides of the wrapper over the filling and roll it tightly like a burrito. Use the flour and water mixture to seal the edges securely to prevent filling from leaking out during frying.
- Deep fry the rolls: Heat a wok with 2 cups of cooking oil over medium heat. When the oil is sufficiently hot, carefully place the wrapped popiah into the oil. Fry them until they turn golden brown and crispy, about 3 to 5 minutes. Remove the fried popiah using a slotted spoon and drain on paper towels to remove excess oil.
- Serve and enjoy: Serve the hot, crispy fried popiah immediately with chili sauce or your favorite dipping sauce for a delicious snack or appetizer experience.
Notes
- Ensure the oil is hot enough before frying to achieve crispy texture and prevent oil absorption.
- Do not overfill the wrappers to avoid tearing during rolling or frying.
- Soaking dried shitake mushrooms in warm water for about 20 minutes softens them for better texture and flavor.
- Yam bean adds a subtle sweetness and crunchy texture; if unavailable, jicama can be used as a substitute.
- Storage: Keep leftover fried popiah in an airtight container and reheat in a toaster oven or air fryer for best crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
