• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 40 pieces spring roll wrappers
  • 2 eggs, lightly beaten
  • 300g breadcrumbs
  • Filling:
  • 800g yam bean (sengkuang), shredded
  • 300g carrots, shredded
  • 150g dried mushrooms, chopped
  • 150g chicken meat, diced
  • 150g prawns, chopped
  • 1 tbsp chopped garlic
  • 3-4 tbsp oil
  • Seasoning:
  • 1 tsp salt or to taste
  • 1/2 tsp sugar or to taste
  • 1 tbsp chicken stock granules
  • 2 tbsp oyster sauce
  • 1/4 tsp pepper
  • 2 tbsp water
  • Flour mixture (combined into a paste):
  • 3 tbsp plain flour
  • 5 tbsp water
  • Sauce:
  • 4 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • 2 tbsp lemon juice
  • 1/4 tsp salt or to taste
  • 1 tbsp sugar
  • 1 tbsp toasted sesame seeds

Instructions

  1. Heat oil in a saucepot, fry garlic till golden and aromatic.
  2. Add chicken, prawns and mushrooms. Stir-fry well.
  3. Put in yam beans and carrots. Fry well.
  4. Add seasoning and cook covered for 10-15 minutes until vegetables are tender.
  5. Dish out filling ingredients and drain well on a colander.
  6. Place a piece of popiah wrapper on a plate.
  7. Put a heaped tablespoon of filling on the wrapper.
  8. Roll up popiah and seal the edge with flour mixture.
  9. Coat popiah rolls with beaten eggs and roll in breadcrumbs.
  10. Deep-fry till golden and crispy.
  11. Drain well on paper towels.
  12. Serve with sauce.
  13. To make sauce:
  14. Mix all the ingredients together and add a sprinkling of toasted sesame seeds.

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