Fried Popiah

Name: Fried Popiah
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 pack spring roll wrappers; 3 tbsp cooking oil, for stir-frying; 2 clove garlic, finely chopped; 150 g chicken meat, finely chopped; 150 g baby shrimp, finely chopped; 5.5 piece dried shiitake mushrooms, soaked and finely chopped; 200 g yam bean (jicama), sliced; 100 g carrot, sliced; 1 tsp chicken stock granules; 0.5 tsp salt; 1 dash ground white pepper; 1 cup water, for simmering filling; 1 tsp oyster sauce; 1 tbsp cornstarch, mixed with a little water (slurry); 2 tbsp plain flour, for sealing paste; 4 tbsp water, for flour sealing paste; 2 cup vegetable oil, for deep-frying

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!

50 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

596

Calories

26g

Protein

78g

Carbs

18g

Fat

Scale recipe

4 servings

Original recipe

Ingredients17 items

Produce

🧄garlic, finely chopped2 clove

🥔yam bean (jicama), sliced200 g

🥕carrot, sliced100 g

Meat

🍗chicken meat, finely chopped150 g

Seafood

🦐baby shrimp, finely chopped150 g

Bakery

🌾plain flour, for sealing paste2 tbsp

Frozen

🥟spring roll wrappers1 pack

Pantry

🫒cooking oil, for stir-frying3 tbsp

🍄dried shiitake mushrooms, soaked and finely chopped5½ piece

🥫chicken stock granules1 tsp

🦪oyster sauce1 tsp

🌽cornstarch, mixed with a little water (slurry)1 tbsp

🛢️vegetable oil, for deep-frying2 cup

Spices

🧂salt½ tsp

🌶️ground white pepper1 dash

Other

💧water, for simmering filling1 cup

💧water, for flour sealing paste4 tbsp

Instructions

1
Heat the cooking oil in a wok over medium-high heat.
2
Add the garlic and stir-fry until fragrant, about 30 seconds.
3
Add the chicken, shrimp, and soaked shiitake mushrooms; continue to stir-fry until the chicken and shrimp are cooked through.
4
Add the sliced yam bean and carrot; stir-fry for 1-2 minutes.
1:30 timer
5
Pour in the water, cover the wok with a lid, and simmer for 15-20 minutes, until the vegetables are tender.
17:30 timer
6
Stir in the chicken stock granules, salt, ground white pepper, and oyster sauce; mix well to season the filling. Dish out and let cool slightly before assembling — the filling can be made ahead and refrigerated, then assembled right before frying for the best texture.
7
Whisk the plain flour with the water to make a smooth sealing paste.
8
Lay a spring roll wrapper on a flat, clean surface.
9
Spoon about 2 tablespoons (two spoonfuls) of the cooled filling onto the center of the wrapper — keep it modest and don't overstuff, or the roll gets messy.
10
Fold in the two sides of the wrapper and roll it up tightly, then brush the flour paste along the edges to seal. Repeat with the remaining wrappers and filling.
11
Heat a clean wok and pour in the oil for deep-frying, bringing it to about 350°F (175°C) — if it's too hot the outside will burn before the inside cooks, and if it's too cool the popiah will soak up too much oil and turn greasy.
12
Deep fry the spring rolls in small batches (don't overcrowd the wok) over medium heat until golden brown and crispy.
13
Remove the fried popiah and drain on paper towels to soak up excess oil.
14
Serve hot with chili sauce. For leftovers, store in an airtight container with paper towels, and reheat in an air fryer or oven to keep them crispy.

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CuisineMalaysian