Popiah
Global • Vegetarian
About Popiah
Fresh spring roll with turnip, egg, and sweet sauce
How to Make Popiah (Traditional & Healthy Version)
Popiah is a beloved Singaporean snack, deeply rooted in the vibrant hawker culture and often found in bustling kopitiams across the island. This fresh spring roll is a testament to Singapore’s multicultural culinary heritage, blending Chinese Peranakan traditions with innovative local twists. Popiah features a thin, crepe-like wheat skin filled with a medley of julienned vegetables, tofu, and crunchy toppings, making it a light yet satisfying option for any time of day. The taste of Popiah is uniquely Singaporean—sweet, savory, and fragrant with garlic and shallots. It’s a dish that brings families together, as the rolling and assembling of Popiah is often a communal affair during festive gatherings or weekend meals. Its adaptability is one of its strengths, with fillings and sauces varying from stall to stall or even home to home, reflecting the fusion influences that define Singaporean cuisine. Choosing a healthy, vegetarian Popiah allows you to enjoy all the authentic flavors and textures without the guilt, making it a fantastic snack for calorie-conscious eaters.
Ingredients(for 2 large Popiah rolls per person)
- 4 pieces Popiah skin (fresh, thin wheat crepe)
- 1 cup Jicama (bangkuang) (julienned)
- 1/2 cup Carrot (julienned)
- 1/2 cup Firm tofu (crumbled or diced)
- 4 small leaves Lettuce leaves (romaine or butterhead)
- 1/2 cup Bean sprouts (blanched)
- 2 cloves Garlic (minced)
- 1 bulb Shallot (thinly sliced)
- 1 tbsp Light soy sauce
- 2 tbsp Hoisin sauce (for spreading)
- 2 tbsp Chopped roasted peanuts (optional topping) - optional
- 2 tbsp Fresh coriander leaves (chopped)
- 1 tbsp Chilli paste (optional, for heat) - optional
- 1 tsp Cooking oil (preferably canola or olive oil)
Instructions
- 1
Heat oil in a wok over medium flame. Sauté garlic and shallot until fragrant.
3 minutes
Keep heat moderate to avoid burning the aromatics.
- 2
Add jicama and carrot. Stir-fry for 5 minutes until slightly softened.
5 minutes
Stir constantly for even cooking.
- 3
Add tofu, soy sauce, and a pinch of salt. Continue to stir-fry until tofu is heated through and vegetables are tender but not mushy.
4 minutes
Do not overcook—the filling should remain slightly crisp.
- 4
Blanch bean sprouts in boiling water for 30 seconds. Drain well.
2 minutes
Shock in cold water for extra crunch.
Why This Dish is Healthy
Popiah is a healthy snack choice because it is naturally low in calories, thanks to its abundance of vegetables and lean protein. The absence of deep-frying and the use of light sauces reduce unnecessary fat and sodium, making it ideal for weight management and heart health. Its balanced macros—complex carbs, protein, and fiber—help sustain energy, making Popiah a smart addition to any meal plan.
This vegetarian Popiah is rich in dietary fiber from jicama, carrots, and bean sprouts, which supports digestive health and helps keep you fuller for longer. The tofu adds plant-based protein, while the use of minimal oil and fresh vegetables keeps the saturated fat content low. Popiah is also a good source of vitamins A and C, potassium, and heart-healthy antioxidants. The use of whole, unprocessed ingredients makes this dish nutrient-dense and suitable for most diets.
Pro Tips
- 💡Tip 1: Prepare all fillings ahead to streamline assembly when serving guests.
- 💡Tip 2: Use a damp cloth to keep Popiah skins from drying out.
- 💡Tip 3: For extra crunch, add finely sliced cucumber or turnip.
Storage & Serving
Store unrolled fillings and skins separately in airtight containers in the fridge for up to 2 days. Assemble just before serving for best taste and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 6.0 g |
| Fiber | 3.0 g |
