67min 4 ppl
Vegan Popiah
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 8 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 9g
Carbs 28g
Fats 9g
About this dish
Fresh spring roll skins filled with braised turnip, mushroom and tofu, wrapped with beansprouts, crushed peanuts and crispy shallots.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Turnipspeeled and finely shredded500 g
- King oyster mushroomsfinely diced150 g
- Garlic clovesminced3 whole
- Beansproutsblanched150 g
- Lettuce8 leaves
Plant Proteins
- Firm tofucrumbled150 g
- Fried tofu puffsthinly sliced into strips80 g
Dried Goods
- Spring roll wrapperslarge, fresh popiah skins10 whole
- Crispy fried shallots3 tbsp
- Roasted peanutscrushed60 g
Oils & Condiments
- Fermented soybean paste1 tbsp
- Light soy sauce1 tbsp
- Vegetable Oil2 tbsp
- Dark soy saucesweetened, for spreading2 tbsp
Utensils
- Wok
- Mixing bowl
- Chopping board
Method
1
Heat the vegetable oil in a wok over medium heat and fry the garlic until fragrant.
Approx. 3 minutes
2
Add the diced mushrooms and crumbled tofu, stirring for 5 minutes until the mushrooms soften.
Approx. 5 minutes
3
Stir in the fermented soybean paste and light soy sauce, then add the shredded turnip.
Approx. 3 minutes
4
Cover and braise the turnip mixture over low heat for 20 minutes, stirring occasionally, until soft and most of the liquid has evaporated.
Approx. 20 minutes
5
Uncover and continue cooking for five minutes to dry the filling further, then set aside to cool slightly.
Approx. 5 minutes
6
Lay a popiah skin flat, spread a thin layer of sweetened dark soy sauce across the centre, and add a lettuce leaf.
Approx. 3 minutes
7
Top with the braised turnip filling, sliced tofu puff strips, beansprouts, crispy fried shallots and crushed peanuts.
Approx. 4 minutes
8
Fold in the sides of the wrapper, then roll tightly from the bottom into a firm cylinder. Repeat with the remaining wrappers and filling.
Approx. 10 minutes
