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
15
乾货1
包点8
即时快餐9
小笼包5
广式春捲5
开胃菜11
春捲10
水饺19
汤5
点心32
煎饺8
甜点7
素食6
肉类 & 海鲜5
面皮系列16
面类2
馄饨4
香辣系列8
