Popiah (Homemade Skins & Filling)

Ingredients

• 300 g jicama (bangkuang), peeled and shredded (about 2 cups packed)
• 100 g carrot, peeled and shredded
• 100 g daikon/white radish, peeled and shredded (optional for extra juiciness)
• 150 g bean sprouts, trimmed
• 2 tbsp vegetable oil (for stir-frying)
• 4 cloves garlic, minced
• 2 shallots, thinly sliced
• 50 g dried shrimp, soaked in warm water for 10 minutes and chopped (optional)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp kecap manis or sweet soy (or 1 tbsp hoisin for local sweetness)
• 1 tsp sugar (adjust to taste)
• 1 tbsp toasted sesame oil
• 6 large eggs, beaten and cooked into thin omelette strips
• 6–8 store-bought or homemade popiah skins (see recipe below) — recipe makes ~8
• 2 tbsp roasted peanuts, coarsely crushed
• Fresh coriander leaves (cilantro) or Vietnamese mint, a small handful
• Crispy fried shallots or shallot oil for garnish
• Short cucumber strips or lettuce leaves for freshness
• Sambal chilli or sliced chilli padi to serve
• For popiah skins (makes ~8): 250 g plain flour, 650 ml water, 1 tbsp corn oil, pinch of salt, extra oil for greasing skillet

Step-by-Step Method

1. Make the popiah batter: whisk 250 g plain flour, 650 ml water, 1 tbsp corn oil and a pinch of salt until smooth and lump-free. Batter should be thin and similar to crepe batter. Let rest for 10 minutes while you prepare fillings.
2. Cook the skins: heat a non-stick skillet or flat pan over medium-high heat and lightly oil. Pour ~60–70 ml batter and quickly tilt the pan to spread a very thin layer. Cook 30–45 seconds until edges lift and surface looks matte, then turn and cook 10–15 seconds. Stack on a plate covered with a clean towel to keep pliable. Keep skillet consistently at medium-high for even skins.
3. Prepare omelette strips: heat a little oil in a small pan, pour in beaten eggs to make a thin omelette, cook until just set, roll and slice into 1 cm strips. Set aside.
4. Stir-fry the filling: heat 2 tbsp vegetable oil in a wok over high heat until hot but not smoking. Add minced garlic and sliced shallots, stir 10–15 seconds until aromatic. Add chopped dried shrimp if using and fry briefly.
5. Add shredded jicama, carrot and daikon to the wok. Toss over high heat for 3–5 minutes until the vegetables start to soften but still have bite—avoid overcooking so the filling remains juicy and slightly crunchy.
6. Season the filling with 1 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp kecap manis or hoisin, 1 tsp sugar and 1 tbsp toasted sesame oil. Stir and taste—adjust with a splash more light soy or a pinch more sugar depending on your preference, like you would at a zi char stall.
7. Fold in bean sprouts and remove from heat—bean sprouts should remain crisp. Transfer filling to a bowl to cool slightly before assembling.
8. Assemble each popiah: lay a skin on a clean surface, spread a thin line of hoisin or sweet sauce, spoon 2–3 tablespoons of filling near one edge, add a strip of omelette, some cucumber or lettuce, coriander and a sprinkle of crushed peanuts and fried shallots. Add sambal or chilli padi for heat.
9. Roll like a burrito: fold the sides in and roll tightly to enclose the filling. Popiah is best served immediately for the contrast of textures; if making ahead, wrap tightly in cling film and refrigerate for up to 24 hours.
10. Serving tip: slice rolls in half on a diagonal for a more presentable plate at potlucks, or serve whole with extra sauce, sambal and leftover crushed peanuts on the side.
11. Leftovers reheating: store unrolled filling in an airtight container and reheat in a wok over medium heat until piping hot. Rewarm skins on a skillet for 10–15 seconds each before assembling.