Popiah is a popular street food seen throughout Asia. It is a fresh Spring Roll with origins from the Fuzhou region of China and has spread to other parts of the continent and adapted to match the regional cuisines. Our version of Popiah is inspired by the Thai version that features a super tangy and sweet tamarind sauce. Instead of making the popiah skins from scratch, we are using Wei-Chuan USA Spring Roll shells as the perfect substitute. In the spirit of Spring, I kept it light by making a vegetarian version. Feel free to add crab, shrimp, or Chinese sausage.
GARNISH
PA LO TOFU/VEGGIES
PA LO SEASONING
SAUCE
Thaw spring roll shells. Fill with ingredients and roll. Use some of the Tamarind Sauce to help seal Popiah, but be careful to not over saturate as the wrappers may fall apart. Cut rolls into thirds, transfer to a plate and brush with sauce and top with garnishes.
In a large skillet over medium-high heat, stir fry the veggies separately from the tofu using the same Pa Lo seasoning blend for each batch. Set aside and allow to cool before filling Popiah.
Combine ingredients in a pot and bring to a simmer and reduce until thickened. Allow to cool.
59
11
Buns8
Dessert7
Dry Food1
Dumplings19
Egg Rolls5
Entrée9
Gyoza8
Hot & Spicy8
Meal15
Meat & Seafood5
Mini Buns5
Noodle2
Shells & Wrappers16
Snacks32
Soup5
Spring Rolls10
Vegetarian6
Wontons4
