• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 3 tbsp cooking oil
  • 2 cloves garlic, chopped
  • 150g chicken meat, minced
  • 150g small prawns, peeled and marinated with some sugar
  • 150g dried shitake mushroom, soaked and julienned (optional)
  • 100g carrot, julienned
  • 150g yambean, julienned
  • Seasonings:
  • 1/2 tsp ground pepper
  • salt to taste
  • sugar to taste
  • 24-25 pcs spring roll wrappers
  • For sealing: 3 tbsp plain flour and 3 tbsp water
  • Chilli sauce:
  • 8 - 10 fresh chillies
  • 2-3 bird´s eye chillies
  • 6-8 cloves garlic
  • 1/2 cup white vinegar
  • salt and sugar to taste
  • Sufficient cooking oil for deep frying the popiah spring rolls


  1. Heat the cooking oil in a wok/pan, pan fry the garlic until golden. Add the chicken meat, prawns and mushroom. Stir well before adding the yambean and carrot.
  2. Stir in seasonings and remove once vegetables are just tender. Dish out filling and drain in a colander, leave to cool.
  3. Lay a piece of spring roll wrapper on a flat board. Place a tablespoon or two of the filling on the wrapper.
  4. Fold in the two sides and roll up the popiah. Seal the edge with the flour mixture.
  5. Heat sufficient cooking oil in a pot/ deep fryer. When oil is hot, slip in popiah rolls and deep fry until golden brown.
  6. Drain well on paper towels & serve with the chilly sauce.
  7. To prepare chilly sauce
  8. Using an electric blender, finely blend the chilly sauce ingredients. Season to taste with salt, sugar and vinegar.
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