Fancy some spring rolls, without the pork and lard? We made some vegetarian popiah (spring rolls) using fresh popiah skin. Original popiah will have pork belly and deep-fried lard, so the vegetarian version will have a lot to make up for. As far as I know, you hardly miss the pork. Ground peanuts that was used to fill in the gap did a perfect job. Rich flavor of carrots, jicama, tofu and beansprouts are already delicious enough.
I would love to hold a vegetarian spring rolls popiah party! When I do, you are all invited! I will lay out the main fillings for popiah, carrot and jicama, tofu and beansprouts, omelette, ground peanuts and sweet sauce and chili sauce. A big wok of hot oil will be nearby, for you who fancy deep-fried popiah. It would be fun! For the time being, the party is going to be quite small and private. Only my mother and myself are invited.
Vegetarian Spring Rolls Popiah
Filling 1 (jicama and carrot)
1/4 cup cooking oil
250 grams french bean, sliced diagonally (0.25 cm width)
4 (250 grams) carrots, grated with largest setting
1 (600 grams) jicama (yam beam/chinese turnip/bengkoang), grated into same size as carrots
1 teaspoon salt
1/2 teaspoon sugar (optional)
Stir-fry carrot and jicama and cucumber sticks
Step by step wrapping process