How to Make Popiah: A Simple Singapore Popiah Recipe

New to popiah? Our complete guide to popiah in Singapore covers what it is, its history, the Hokkien and Teochew styles, and how to serve it at a party. This post is the recipe: a simple Singapore-style popiah with a jicama and carrot filling, sweet sauce, chilli and all the crunchy bits. Short on time? Order handmade popiah in Singapore from our Bedok kitchen instead.

Makes: 8 rolls  |  Prep: 30 minutes  |  Cook: 30 minutes  |  Total: 1 hour

Popiah ingredients

For the filling

• 500g jicama (yam bean, or bangkuang), julienned
• 1 carrot (about 100g), julienned
• 4–5 cloves garlic, minced (keep 1 clove aside for spreading on the skin)
• About 2 teaspoons oyster sauce
• Salt and pepper, to taste
• 2 tablespoons cooking oil
• 100ml water

For rolling

• 8 popiah skins (fresh spring roll wrappers)
• Sweet sauce, ½–1 tablespoon per roll (4–8 tablespoons)
• Sambal chilli sauce, about 2 tablespoons, to taste
• 50g grated peanuts (about 6 tablespoons)
• 4 tablespoons crispy tempura bits
• 2 eggs, stir-fried and chopped
• 1 small cucumber (about 150g), shredded
• 1 small bunch coriander leaves
• Optional extras: cooked prawns or crab meat

How to cook the popiah filling

1. Heat a little oil in a pan or wok over medium heat. Add most of the minced garlic and fry until fragrant and golden.
2. Add a bit more oil, then the jicama and carrot. Stir-fry for 3–4 minutes until they start to soften.
3. Season with the oyster sauce, salt and pepper. Add 100ml water, cover and simmer on low heat for 20 minutes until the jicama is soft. Uncover and cook 5–10 minutes more, stirring, until most of the liquid is gone, then drain well.
4. Leave the filling in a colander to cool a little before rolling, so your popiah stays neat and doesn't turn soggy.

How to roll popiah

Our handmade popiah skins are soft and springy, so they hold the filling well and roll easily. Watch us roll one in under a minute, then follow the steps below.

Video: How to make popiah, from start to finish, by Fortune Food.

1. Set up your station. Lay out the skins, sauces, peanuts, crispy bits, egg, cucumber, filling and coriander in the order you'll use them, with a large flat plate or board to roll on. Keep the skins you aren't using under a damp tea towel so they don't dry out.
2. Sauce the skin. Lay one skin flat. Spread a little garlic, sweet sauce and chilli in a strip across the lower third of the skin, not all over, so the edges stay dry and seal well.
3. Add the base layer. Sprinkle grated peanuts, crispy bits and chopped egg over the sauce.
4. Add the vegetables. Top with shredded cucumber, then about 3 tablespoons of the drained jicama filling, then coriander. Add prawns or crab here if you're using them.
5. Don't overstuff. Keep the filling to about a third of the skin, so the roll stays neat and easy to wrap.
6. Fold and roll tight. Lift the bottom edge over the filling, fold in both sides, and keep rolling firmly, tucking the filling in as you go, until you have a neat, compact roll.
7. Slice and serve. Place the roll seam side down and cut it into 5 or 6 pieces with a sharp knife. Serve straight away.

Tips

• Drain the filling well. If the jicama is wet, leave it in a large colander for a few minutes. Extra liquid makes the roll soggy and takes away from the skin's soft, springy texture.
• Match the filling to the skin. How much filling you use depends on the size of your skin. Aim to cover about a third of it.
• Keep the skins soft. Cover unused skins with a damp tea towel so they stay soft and don't dry out.
• Use a sharp knife. A blunt knife squashes the roll and the filling falls out.
• Eat it fresh. Popiah gets soggy if it sits too long, so roll it just before eating. You can cook the filling and prepare the other parts ahead of time.

Making popiah at home takes a bit of effort, but that's half the fun. Get your family and friends round the table, set out the fillings and let everyone roll their own.

Popiah FAQ

What are the ingredients in popiah?

Singapore popiah usually has a fresh popiah skin, minced garlic, sambal chilli, sweet sauce, grated peanuts, crispy tempura bits, egg, cucumber, braised jicama and carrot, and coriander.

Is popiah vegan?

Usually not. Popiah often has egg, and some cooks add dried shrimp or cook the jicama in prawn stock. You can make it vegan by leaving out the egg and seafood and seasoning the filling with a vegetarian oyster sauce. If you're buying popiah, ask how it's made.

Is popiah skin gluten-free?

No. Popiah skin is made from wheat flour, so it contains gluten. For a gluten-free version, try Vietnamese rice paper instead.

Can you keep popiah overnight?

It's best eaten fresh, as rolled popiah turns soggy. You can cook the filling and prepare the other parts a day ahead, keep them in the fridge, and roll just before serving.

What is the best sweet sauce for popiah?

Try Fortune Food's own sweet sauce, made for popiah.

Where can I buy popiah skin in Singapore?

You can order Fortune Food's handmade popiah skin online for delivery. They're handmade, soft and springy, so they hold the filling well and roll easily.

Where can I order popiah delivery?

Order Fortune Food's DIY popiah set, which comes with all the popiah ingredients. See our popiah delivery page for set sizes and prices.