Popiah

Name: Popiah
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 6 servings
Cuisine: Singaporean
Ingredients: Popiah skin: 12 thin spring roll crepes (store-bought or handmade); Filling: 500g jicama (bangkuang), julienned, 2 carrots julienned, 200g prawns chopped, 3 cloves garlic minced, 2 tbsp soy sauce, 1 tsp sugar, salt, 200ml water; Condiments: sweet flour sauce (tian mian jiang), chili sauce, minced garlic; Toppings: 3 eggs (make thin omelette, shredded), 100g bean sprouts, lettuce leaves, 80g crushed roasted peanuts, cilantro, fried shallots

薄饼 (POH-pee-ah)

Fresh Spring Rolls

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 282 kcal

Delicate paper-thin crepes wrapped around a filling of braised jicama and carrot with shrimp, egg, lettuce, and crushed peanuts, finished with sweet sauce and chili — a Singaporean fresh spring roll masterpiece.

Nutrition & Info

Protein 12.0g

Carbs 36.0g

Fat 10.0g

Protein Carbs Fat

Dietary

dairy-free

Allergen Warnings

⚠ shellfish ⚠ gluten ⚠ eggs ⚠ peanuts ⚠ soy

Equipment Needed

wok crepe pan or flat skillet large platter

Presentation Guide

Vessel: long plate

Garnishes: cilantro, crushed peanuts

Accompaniments: sweet sauce, chili sauce, extra garlic

Ingredients

Popiah skin: 12 thin spring roll crepes (store-bought or handmade)
Filling: 500g jicama (bangkuang), julienned, 2 carrots julienned, 200g prawns chopped, 3 cloves garlic minced, 2 tbsp soy sauce, 1 tsp sugar, salt, 200ml water
Condiments: sweet flour sauce (tian mian jiang), chili sauce, minced garlic
Toppings: 3 eggs (make thin omelette, shredded), 100g bean sprouts, lettuce leaves, 80g crushed roasted peanuts, cilantro, fried shallots

Instructions

1
Braise the filling: stir-fry garlic, add jicama and carrot, add soy sauce, sugar, salt, and water. Cook on low heat for 30-40 minutes until tender and slightly dry. Add chopped prawns in the last 5 minutes.
2
Make thin egg omelettes and shred finely.
3
Lay out a popiah skin on a flat surface. Spread a thin layer of sweet sauce and chili.
4
Place a lettuce leaf, then a generous portion of braised filling.
5
Top with shredded egg, bean sprouts, crushed peanuts, fried shallots, and cilantro.
6
Fold the bottom up, fold in the sides, and roll tightly. Cut in half diagonally to serve.

💡

Did You Know?

Making popiah is traditionally a communal family affair — everyone gathers around the table with the spread of fillings and wraps their own rolls.

Chef's Notes

Equipment Tips

wok
crepe pan or flat skillet
large platter

Garnishing

cilantro, crushed peanuts

Accompaniments

sweet sauce, chili sauce, extra garlic

The Story Behind Popiah

Popiah is a Fujian and Teochew dish that became deeply embedded in Singaporean food culture. Unlike fried spring rolls, popiah is served fresh with uncooked wrappers. The communal, DIY style of popiah-making reflects its origins as a festival food, particularly during Qingming (Tomb Sweeping Day). In Singapore, popiah stalls are a hawker centre staple, with each vendor fiercely guarding their filling recipe.

🕐 Traditionally enjoyed family gatherings, qingming festival 📜 Origins: Fujian/Teochew origin, centuries old

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