• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 100g pumpkin, skinned and cut into strips
  • 2 pieces fresh layered beancurd skin
  • 2 pieces nori or seaweed sheet, cut into small rectangles
  • (A)
  • 15g cornflour
  • 45g plain flour
  • 10g rice flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp Chinese Five Spice powder
  • 1 tbsp oil
  • 200ml water
  • Dipping sauce (combined)
  • 3 tbsp mayonnaise
  • 1 tbsp chilli sauce
  • 1 tsp toasted sesame seeds


  1. Combine ingredients (A) and mix into a smooth batter. Set aside.
  2. Open up the fresh layered beancurd skin and place a piece of nori sheet over it. Top up with a slice of pumpkin. Roll and wrap up neatly into a popiah roll. Use a toothpick to secure the roll.
  3. Dip the rolls in batter. Deep-fry until golden brown. Drain from oil and serve with dipping sauce.

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