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Collection: [Foodlust] Cirome Eats
Recipe By: Luke Nguyen
(MYANMAR) Vegetable Popiah Rolls
Ingredients
- 1 tbsp peanut oil
- 1 garlic clove, finely chopped
- 75g bean sprouts
- 65g (1/2 cup) grated daikon
- 1 small carrot, grated
- 50g young fresh/tinned bamboo shoots, finely sliced
- 75g (1 cup) wombok (Chinese cabbage), finely shredded
- 25g glass noodles, soaked in hot water for 20 minutes, drained
- 60g (1/2 cup) Asian celery, finely sliced
- 1 small spring onion, finely sliced
- 50g fried tofu puffs, finely sliced (deep-fried tofu cubes available at some Asian food stores)
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tbsp light soy sauce
- 12 butter lettuce leaves
- 1 1/2 tbsp friend garlic
- 1 1/2 tbsp fried red Asian shallots
- 1 1/2 tbsp chopped peanuts
- Chinese-style chili sauce, for dipping
- 12 popiah skins (see below)
- Popiah Skins:
- 500g plain flour
- 2 tsp sea salt
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Directions
- POPIAH SKINS: use an electric mixers with a paddle attachment, beat flour, salt and 500ml water on medium-high speed for 30 minutes or until dough is smooth and rubbery. Knead dough by hand, by lifting it up and slamming it down into the bowl until it starts to hold together in ropes. Cover & refrigerate for at least 30 minutes.
- Heat a wok over medium-high heat. Add peanut oil and sauté garlic for 30 seconds or until fragrant. Add bean sprouts, daikon, carrot, bamboo shoots, cabbage and noodles. Stir-fry for 1 minute.
- Add celery, onion and tofu and stir-fry for a further minute. Season with 1/4 tsp salt, 1/4 tsp sugar and soy sauce. Stir-fry for a minute. Transfer to a bowl and cool for 5 minutes.
- Divide popiah dough into 5 small batches for easy handling. Heat a 26cm non-stick crêpe pan over medium heat. Hold the dough with one hand and smear it overthe hot pan in a circular motion, only just covering the surface of the pan. The dough should be extremely thin, and barely but evenly covering the base of the pan. Cook for 1 minute or until the edge of the crêpe starts to curl up.
- Using your other hand, carefully peel the skin from the pan and place it on a plate. Continue making more skins until dough is finished. (Unused skins can be frozen).
- TO ASSEMBLE: place a lettuce leaf on popiah skin, then place a little of he vegtable mixture lengthways over the lettuce. Add a little fried garlic, fried shallots and peanuts. Roll up the bottom edge, then fold in the sides and roll up into a nice tight roll. Repeat with remaining ingredients. Slice each roll into thirds and serve with chili sauce.
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