Vegetarian Spring Rolls Popiah

Vegetarian spring rolls popiah

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.

Vegetarian spring rolls popiah

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

Makes 40 spring rolls


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)


Shredded omelette for popiah

Shredded Omelette

    Stir-fry carrot and jicama for popiah

    Stir-fry carrot and jicama and cucumber sticks

    Step by step wrapping process

    Step by step Vegetarian Spring Rolls Popiah

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    15 Responses to “Vegetarian Spring Rolls Popiah”

    1. 1

      Pepy @Indonesia Eats — September 23, 2010 @ 7:01 pm

      Count me in for your vegetarian party!

      • Jun replied: — October 13th, 2010 @ 3:54 am

        Come come come! :) When are you coming back? We should arrange a meet-up! And maybe you can cook for me? Haha

    2. 2

      mycookinghut — September 23, 2010 @ 8:10 pm

      I love popiah!! One of my all time favs!

      • Jun replied: — October 13th, 2010 @ 4:08 am

        Mine too! It kicks restaurant-standard-issued deep-fried spring rolls’ ass!

    3. 3

      Cooking Gallery — September 24, 2010 @ 6:30 pm

      Those look so good…! Look a bit like Vietnamese summer rolls, very refreshing!

      • Jun replied: — October 13th, 2010 @ 4:12 am

        Yes, except that the popiah skin is less chewier than summer rolls. But the essence is still the same .. summer in a roll! :)

    4. 4

      noobcook — September 25, 2010 @ 10:27 am

      love the vegetarian and healthier version. your step by step photos are great!

      • Jun replied: — October 13th, 2010 @ 4:14 am

        Thanks, Wiffy!

    5. 5

      Big Boys Oven — September 25, 2010 @ 11:24 am

      this is well captured, I love it that you have them vegeterian! perfect of the day!

      • Jun replied: — October 13th, 2010 @ 6:02 am

        Thank you!!!

    6. 6

      Marisa — October 5, 2010 @ 3:12 pm

      I definitely want to come to that party! Just let me know. :-)

      • Jun replied: — October 13th, 2010 @ 6:27 am

        Haha! Wouldn’t be super fun? Thanks for the comment!

    7. 7

      Karen — March 7, 2011 @ 4:39 pm

      Beautiful post! Thank you for taking the time to make these delicious-looking spring rolls and the detailed photos.

      Everyone in my house loves spring rolls, even my kids. I think I could easily live on them, especially if I lived your tropical climate. Love your blog…

      Cheers! Karen

    8. 8

      The Bride’s Guide to Eco Hors d’oeuvres BTC ELEMENTS Eco-Friendly Wedding Blog The Eco-Friendly Wedding Blog — March 22, 2011 @ 2:44 pm

      [...] Photo via Indo Chine Kitchen [...]

    9. 9

      Sanjana — March 31, 2011 @ 11:30 am

      What a fab tutorial. Thanks for taking the time to do this – veggies like myself along with meat eaters really appreciate it! Your photos are beautiful as is your blog. A great read. Bravo.

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