Ingredients with Measurements:
- 10 popiah skins
- 1 cup of shredded cabbage
- 1 cup of shredded carrot
- 1 cup of bean sprouts
- 1 cup of chopped shiitake mushrooms
- 1 cup of chopped chicken breast
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of sugar
- Salt and pepper to taste
- Oil for frying
For the Sweet and Sour Sauce:
- 1/2 cup of water
- 1/4 cup of white vinegar
- 1/4 cup of ketchup
- 2 tablespoons of brown sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds.
2. Add chopped chicken breast and stir-fry until cooked through.
3. Add shredded cabbage, shredded carrot, bean sprouts, and chopped shiitake mushrooms. Stir-fry for 2-3 minutes until vegetables are slightly wilted.
4. Add soy sauce, oyster sauce, sugar, cornstarch, salt, and pepper. Stir-fry for another 2-3 minutes until the mixture is well combined and the vegetables are cooked through.
5. Remove from heat and let the filling cool down.
6. Take one popiah skin and place 2-3 tablespoons of the filling in the center of the skin.
7. Fold the bottom of the skin over the filling, then fold the sides in and roll up tightly.
8. Repeat with the remaining popiah skins and filling.
9. Heat oil in a wok or frying pan over medium-high heat.
10. Once the oil is hot, carefully add the popiah rolls and fry until golden brown and crispy, about 3-4 minutes.
11. Use a slotted spoon to remove the popiah rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
For the Sweet and Sour Sauce:
1. In a small saucepan, combine water, white vinegar, ketchup, brown sugar, cornstarch, soy sauce, salt, and pepper.
2. Whisk until the cornstarch is dissolved and the mixture is smooth.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
4. Reduce the heat and let the sauce simmer for 2-3 minutes until thickened.
5. Remove from heat and let the sauce cool down.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Oil for frying: 350°F
Serving size:
This recipe makes 10 crispy fried popiah rolls.
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 1g
Cholesterol: 15mg
Sodium: 400mg
Total carbohydrates: 20g
Dietary fiber: 2g
Total sugars: 7g
Protein: 6g
Substitutions for ingredients:
- You can use any vegetables you like for the filling, such as bell peppers, onions, or bamboo shoots.
- Instead of chicken, you can use shrimp, pork, or tofu.
- You can use any type of oil for frying.
Variations:
- You can add some chopped cilantro or green onions to the filling for extra flavor.
- You can serve the popiah rolls with some sliced cucumbers or lettuce leaves for freshness.
Tips and tricks:
- Make sure to roll up the popiah skins tightly to prevent the filling from falling out during frying.
- You can make the filling ahead of time and store it in the fridge until ready to use.
- If the sweet and sour sauce is too thick, you can add some water to thin it out.
Storage instructions:
You can store the leftover popiah rolls in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the popiah rolls, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Arrange the crispy fried popiah rolls on a platter and drizzle the sweet and sour sauce over them. Garnish with some chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
These crispy fried popiah rolls go well with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the popiah skins are too dry, you can brush them with some water to make them more pliable.
- If the popiah rolls are not crispy enough, you can fry them for a few more minutes.
Food safety advice:
Make sure to cook the chicken and vegetables thoroughly to prevent foodborne illness.
Food history:
Popiah is a popular street food in Southeast Asia, especially in Malaysia and Singapore. It is a type of fresh spring roll that is filled with various vegetables, meat, and/or seafood.
Flavor profiles:
These crispy fried popiah rolls are savory, slightly sweet, and sour. The filling is packed with umami flavor from the soy sauce and mushrooms.
Serving suggestions:
Serve these crispy fried popiah rolls as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Singaporean