From rasamalaysia.com

Fried Popiah

4 servings · 30 min prep · 20 min cook

Ingredients

Ingredients

• 1 pack spring roll wrappers
• 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 tablespoon cornstarch (mix with water)
• 2 tablespoons plain flour
• 4 tablespoons water
• 2 cups cooking oil (for deep frying)

Steps

1. In a wok, heat 3 tablespoons cooking oil. Add 2 cloves garlic and stir-fry until aromatic. Then, add the 150 g chicken, 150 g shrimp, and 5-6 mushrooms, and continue to stir-fry until cooked.
2. Add the 200 g yam bean and 100 g carrot, and stir-fry for 1-2 minutes. Then, add 1 cup water, cover with a lid, and simmer for 15-20 minutes until the vegetables are tender. Add 1 teaspoon chicken stock granules, ½ teaspoon salt, 1 dash pepper, and 1 teaspoon oyster sauce, and mix well. Dish out and set aside.

   15-20 min

3. Place a piece of 1 pack spring roll wrapper on a flat surface. Add 2 spoonfuls spoonfuls of filling to the center of the wrapper, then fold in the two sides and roll it up. Mix 2 tablespoons plain flour with 4 tablespoons water to form a paste and use it to seal the edges.
4. Heat a wok and pour in 2 cups cooking oil. Deep fry the spring rolls over medium heat until golden brown and crispy for approximately 3-5 minutes. Remove them and drain on paper towels. Serve hot with chili 1 teaspoon sauce.

   3-5 min

Nutrition

Per serving

kcal

596

protein

26 g

carbs

78 g

fat

18 g

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