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4.4 from 15 votes

Fried Popiah

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 596 kcal
Course: Main Course
Cuisine: Malaysian

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

    Cup of Yum
  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.
  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.
  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.
  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.

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 Information

Serving 4people Calories 596kcal (30%) Carbohydrates 78g (26%) Protein 26g (52%) Fat 18g (28%) Saturated Fat 2g (10%) Cholesterol 132mg (44%) Sodium 1318mg (55%) Fiber 5g (20%) Sugar 2g (4%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 596

% Daily Value*

Serving 4people
Calories 596kcal 30%
Carbohydrates 78g 26%
Protein 26g 52%
Fat 18g 28%
Saturated Fat 2g 10%
Cholesterol 132mg 44%
Sodium 1318mg 55%
Fiber 5g 20%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.