Fujian

Popiah

Soft fresh spring rolls stuffed with braised vegetables, egg and crushed peanuts. Not fried, all flavour.

60 minTime

21 gProtein each

mildSpice

Make it your way

Grandma's wayFresh skins rolled around braised turnip, egg and peanuts.

The original

432kcalsame

21 gproteinsame

6 gfibresame

60minutessame

Popiah, a Fujian and Southeast Asian favourite.

Per serving, worked out from the ingredient table.

Spring roll sheets10 fresh popiah or spring roll skins

Turnip1 large jicama or turnip, in matchsticks

Carrot1, in matchsticks

Garlic8 cloves, half fried crisp

Cooking oil (vegetable oil)2 tbsp

Soy sauce1 tbsp

Prawns (shrimp)150 g, chopped

Egg2, made into a thin omelette and shredded

Lettuce10 leaves

Peanuts⅓ cup, roasted and crushed

Sugar2 tsp, for the peanuts

Hoisin sauce3 tbsp, or sweet bean sauce

Fresh red chillies (fresh red chiles)chilli paste, to taste

Coriander leaves (cilantro)a handful

5 steps

1Fry half the garlic in oil, add prawns, then the turnip and carrot. Add soy and a splash of water and braise 15 minutes until soft and juicy.
2Drain the filling well, keeping it warm.
3Fry the remaining garlic until crisp and mix the peanuts with sugar.
4To roll: lay a skin, spread sweet sauce and chilli, add lettuce, filling, egg, peanuts, garlic and coriander. Fold in the sides and roll tight.
5Slice into pieces and eat at once.

Serve it like this

Cut each roll into thick slices and stand them on a platter showing the filling, with extra sweet sauce and chilli in small dishes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.