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Fried popiah is a crispy Malaysian fried spring roll loaded with a tasty mix of veggies, chicken, shrimp, and simple seasonings. These spring rolls are super easy to whip up and make a great snack or party dish with a perfect crunchy bite!
Fried Popiah Recipe
Fried popiah is a popular food in Malaysia and is known as Malaysian-style fried spring rolls. It’s a beloved snack and appetizer found all over the country, usually sold by hawkers.
These fried popiah are so popular that every ethnic group in Malaysia—Chinese, Malay, or Muslim-Indian (known as “mamak”)—has its own interpretation of spring rolls.
In Penang, the culinary and street food capital of Malaysia, these crispy fried rolls are called popiah chee in the Penang Hokkien dialect.
They are typically stuffed with fillings made from the following ingredients:
- Shredded jicama (yam bean)
- Carrot
- Shrimp or pork
Once you bite into these fried popiah, you won’t be able to stop. The crispy, golden wrapper gives way to a super flavorful, savory filling with the perfect mix of textures, making them totally addictive!
There are countless versions of this iconic appetizer, with nearly every Asian country offering its own unique twist. Be sure to check out my Vietnamese Spring Rolls and Lumpia recipes.
Why You’ll Love This Recipe
- Taste of Malaysia. My fried popiah recipe gives you an authentic taste of Malaysian cuisine, letting you try something new and delicious.
- Easy to make. The recipe is simple enough for anyone to follow, making it perfect for beginners. You can whip up a batch in no time.
- Customizable. You can easily swap in your favorite ingredients or adjust the filling to fit any dietary needs.
- Super crispy. The crunchy outside paired with a tasty filling gives that satisfying crunch everyone loves.
- Packed with flavor. With a mix of veggies, chicken, shrimp, and seasonings, every bite is bursting with deliciousness!
Dipping Sauce For Fried Popiah
A delicious dipping sauce can elevate your fried popiah to the next level!
One popular choice is a tangy chili sauce, like Lingham’s, which combines spicy, sweet, and garlicky flavors that perfectly complement the crispy spring rolls.
This Malaysian chili sauce is not only spicy, sweet, and salty but also really excites the palate, leaving you craving more fried spring rolls!
Ingredients For Malaysian Fried Popiah Recipe
- Spring roll wrappers – the crispy outer layer that holds everything together and gives that satisfying crunch when you bite in. You can usually find them in the Asian section of grocery stores or at specialty Asian markets.
- Chicken meat – adds protein and a savory flavor to the filling, making it hearty and delicious.
- Shrimp – adds a delightful seafood taste to the filling.
- Dried shiitake mushrooms – give off a rich, earthy flavor and a chewy texture that really complements the other ingredients.
- Carrot – add a touch of sweetness, a nice crunch, and a pop of color to the filling, making it not just tasty but also pretty!
- Yam bean – this is the main ingredient for this recipe, adding unique texture and taste to the filling.
- Oyster sauce – kicks up the flavor with its savory and slightly sweet taste, tying all the filling ingredients together.
- Chicken stock granules – bring in an extra layer of savory goodness, making the filling even more flavorful.
- Cornstarch – helps thicken things up and binds the filling together, making it easier to wrap and fry.
See the recipe card for full information on ingredients.
How To Make Fried Popiah
Step 1: In a wok, heat the cooking oil. Add the garlic and stir-fry until aromatic. Then, add the chicken, shrimp, and mushrooms, and continue to stir-fry until cooked.
Step 2: Add the yam bean and carrot, and stir-fry for 1-2 minutes. Then, add 1 cup of water, cover with a lid, and simmer for 15-20 minutes until the vegetables are tender. Add the seasoning ingredients and mix well. Dish out and set aside.
Step 3: Place a piece of spring roll wrapper on a flat surface. Add 2 spoonfuls of filling to the center of the wrapper, then fold in the two sides and roll it up. Use the flour mixture to seal the edges.
Step 4: Heat a wok and pour in 2 cups of cooking oil. Deep fry the spring rolls over medium heat until golden brown and crispy. Remove them and drain on paper towels. Serve hot with chili sauce.
Helpful Tips For Home Cooks
- When you’re adding the filling to the wrappers, keep it simple—don’t overstuff! When you’re adding the filling to the wrappers, keep it simple—don’t overstuff! Two spoonfuls is just right; otherwise, it gets messy.
- Keep an eye on your oil temperature at around 350°F (175°C) while frying. If it’s too hot, the outside will burn before the inside cooks, and if it’s too cool, your popiah will soak up too much oil and get greasy.
- Don’t overcrowd the pan! Frying in small batches helps everything cook evenly and stay nice and crispy.
Frequently Asked Questions
Popiah has its own special mix of fillings, like jicama and shrimp, and is really tied to Malaysian cuisine. Other spring rolls, like Vietnamese or Chinese ones, often use different ingredients.
Yes, you can prepare the filling in advance. Just make sure to store it in the fridge and assemble the popiah right before frying for the best texture.
To keep them crispy, let the popiah rest on paper towels after frying to soak up excess oil. For leftovers, store them in an airtight container with paper towels. When reheating, use an air fryer or bake them in the oven instead of microwaving.
Yes, you can air fry fried popiah! Just preheat your air fryer to 375°F (190°C). Lightly brush the popiah with oil for extra crispiness, then place them in a single layer in the basket. Cook for about 10-15 minutes, flipping halfway through, until they’re golden brown and crispy.
Yes. Just swap the chicken and shrimp for plant-based proteins like tofu or tempeh, and add extra veggies like mushrooms, carrots, jicama, bell peppers, and bean sprouts for a tasty filling. Also, make sure any sauces you use, like oyster sauce, are vegan or replace them with a plant-based option, like mushroom sauce.
This recipe is only 596 calories per serving.
Other Popular Malaysian Hawker Food
Here are a list of other popular hawker food in Malaysia:
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Other Recipes You Might Like
Fried Popiah
Ingredients
- 1 pack spring roll wrappers
- 3 tablespoons cooking oil
- 2 cloves garlic, chopped finely
- 150 g (5 oz) chicken meat, chopped finely
- 150 g (5 oz) baby shrimp, chopped finely
- 5-6 dried shitake mushrooms, soaked and chopped finely
- 200 g (7 oz) yam bean, sliced
- 100 g (3½ oz) carrot, sliced
Seasonings:
- 1 teaspoon chicken stock granules
- 1/2 teaspoon salt
- 1 dash pepper
- 1 cup water
- 1 teaspoon oyster sauce
- 1 tablespoon cornstarch, mix with water
Flour Mixture:
- 2 tablespoons plain flour
- 4 tablespoons water
Instructions
- In a wok, heat the cooking oil. Add the garlic and stir-fry until aromatic. Then, add the chicken, shrimp, and mushrooms, and continue to stir-fry until cooked.
- Add the yam bean and carrot, and stir-fry for 1-2 minutes. Then, add 1 cup of water, cover with a lid, and simmer for 15-20 minutes until the vegetables are tender. Add the seasoning ingredients and mix well. Dish out and set aside.
- Place a piece of spring roll wrapper on a flat surface. Add 2 spoonfuls of filling to the center of the wrapper, then fold in the two sides and roll it up. Use the flour mixture to seal the edges.
- Heat a wok and pour in 2 cups of cooking oil. Deep fry the spring rolls over medium heat until golden brown and crispy. Remove them and drain on paper towels. Serve hot with chili sauce.
Notes
- When you’re adding the filling to the wrappers, keep it simple—don’t overstuff! When you’re adding the filling to the wrappers, keep it simple—don’t overstuff! Two spoonfuls is just right; otherwise, it gets messy.
- Keep an eye on your oil temperature at around 350°F (175°C) while frying. If it’s too hot, the outside will burn before the inside cooks, and if it’s too cool, your popiah will soak up too much oil and get greasy.
- Don’t overcrowd the pan! Frying in small batches helps everything cook evenly and stay nice and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I replace yam bean with something else? Thank you very much for all your fabulous recipes.
You can replace with white cabbage.
what is a yam bean?
Hi Cherry, yam bean, or jicama, is a crunchy, mildly sweet root veggie with brown skin and white inside.