Popiah Spring Roll

How to cook spring roll? This video shows you how to cook spring roll, or popiah as the Chinese called it. Learning how to cook spring roll (popiah) is not difficult. Hokkien Traditional Popiah (aka Spring Roll) is a traditional Hokkien (a Chinese dialect group in Fuijian Province) food. Migrants from Fujian has brought this highly versatile dish to many parts of the world. Popiah in Hokkien language translates to “thin biscuit or pancake” but it is actually a round soft thin dough skin which is piled with different vegetables and then rolled into a long cylinder shaped roll.
Popiah is loved by many around the world due to its flexibility. Popiah can be adapted easily to dietary preferences. One can choose to add prawns, meat or make it 100% vegan.
This video showcases the preparation of how traditional Popiah is prepared by Hokkiens and how it is eaten by Hokkiens at home. Eating Popiah is more than eating a delicious dish, it is about people gathering, creating their very own Popiah and eating together. In a traditional Hokkien family, Popiah is usually cooked in large quantities for special occasions like ancestor worship or big multi-generation family gatherings. The main component of Popiah is a large pot of vegetables made of almost uniformly shredded Chinese turnips/jicama/yam beans/ Bang Kuang, carrots, cabbages, green french beans and compressed tofu. Together with a wide array of side items, aromatics and sauces, the spread itself is a feast to the eyes.
Methods of enjoying the Popiah varies as well. One can eat the deep fry mini version of the rolls (aka Spring Roll), eat the Peranakan way by filling vegetables into a thin and crispy pastry tart (aka Kueh Pie Tee) or eat it the Hokkien traditional way. Hokkiens eat Popiah by assembling their own concoction of vegetables, sauces and aromatics on the Popiah dough skins and then roll them up. After which, they eat the Popiah with their hands.
Ingredients for Popiah Vegetables
Flexible and versatile. Tailor to your preference.
For this version, here is the estimated portion
Green French beans 20%
Compressed tofu 20%
Chinese turnips 30%
Carrots 10%
Cabbage 20%
Generous amount of shallots and garlic
Other ingredients
Popiah dough skin (fresh round dough from Asian markets or frozen square pieces from Asian groceries)
Other that the dough skin, the rest of the items can be omitted or switched as per individual preferences. Here are the suggested add-ons sides for the Popiah.
Crushed peanuts
Prawns
Lettuces
Parsley
Bean sprouts
Eggs
Garlic
Sweet flour sauce
Chili paste or mixes
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[@sharontan6106]

Thanks for sharing. You explained it so clearly step by step. I was motivated to try doing after watching your video because your instructions was super easy to follow.

[@essenwellhomecooking]

Thanks! Do try this.

[@jemesborneochannel3059]

Satu perkongsian resepi tradisi kaum Cina (Hokkien) yang sangat mudah difahami. Salam perkenalan daripada sahabat baru.

[@essenwellhomecooking]

Yes, we have it for parties as well. Happy and fun activity

[@julianahirokowada283]

Good n great dish for big gatherings because it’s a self service dish. 👍😋

[@essenwellhomecooking]

Yes, it is great for family bonding or parties. 😊

[@leeyantai2299]

❤❤❤

[@essenwellhomecooking]

😊 thanks

[@llhynneesabadomapile8913]

Thanks for sharing, like it easy and clear to follow..
Wish that I know how to make the sauce (homemade) not commercially as it is not always available in the market specialy in foreign country..bless your channel!👌

[@essenwellhomecooking]

Thanks for your comment and interest in this dish. I agree that sweet dark sauce is hard to get. The cooked vegetable is already so tasty that the dark sugar, caramel & flour sauce used can be omitted for a healthier version.

[@llhynneesabadomapile8913]

@@essenwellhomecooking thank you so much,much appreciated here:)

[@_htooth]

How long did it take to make the popiah? (The whole process)

[@essenwellhomecooking]

It depends on how much you are making as the cutting takes a bit of time. Also the lenght of simmering time is also up to individual preference. The longer it is simmered, the sweeter it is. Overnight popiah is best as it gets sweeter. Hope this helps🙂

[@ainibakat149]

Any other subs for the sauce? Something easy to prepare or buy.Thx

[@essenwellhomecooking]

The sweet flour sauce is indeed hard to find and varies in taste for every brand. I found a recipe which i think come close. You can adjust to your preferred sweetness
quickeasyrecipesdinner.com/sweet-flour-sauce/

[@ainibakat149]

@@essenwellhomecooking Thanks a lot.

[@cokaling7244]

What sweet sauce are you using? Thick soya sauce?

[@essenwellhomecooking]

It is sweet flour sauce. Hokkien is called pronounced something like Tee (1) Jiu (3). Used to buy the one with Buddha image but like no longer in production.

[@ikhbaruszaman8788]

Ho ciak

[@essenwellhomecooking]

Kam xia!

[@taptap9189]

Now prawn egg sweet sauce .
Only bakwang.

[@essenwellhomecooking]

The commercially sold ones
do not have the same flavours as the traditional hokkien style ones.
Popiah dish has evolved over time. Each has its own fans.

[@taptap9189]

70 tradtional.
👎👎👎👎👎👎

[@essenwellhomecooking]

Yes, this is a passed down heritage dish from my hokkien roots. I have made this video so that this is documented for generations to come.