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Fried Popiah, this is how I roll.. yor!


I love deep fried spring rolls/popiah. I am not a big fan ofΒ  the wet version of popiah, popular among food lovers. I prefer mine to be brown, hard, oily and crunchyΒ  :grin: I will always go for fried popiah if I see it is on sale, it is one of my favourite side dish.

I got the chance to make my own fried popiah just now. This is my first time making my own popiah, and with limited ingredients I had (I was lazy to shop for ingredients normally used to make popiah filling – shrimps, long bean, carrot, turnips, taugeh, bamboo shoots chinese sausage bla bla…) I just used whatever available in the fridge, since I was hungry and in the mood to chew on something..

Bought this popiah skin/wrappers for a while already, it’s time to put it to use. Get it from your nearest cold storage market.

I use egg white as sealing paste. Er, lazy to remove the egg yolk. Later still can fry it to eat hehe.. You can use corn starch mix with water as sealing paste as well πŸ™‚

Filling – stir fried minced chicken, chopped cabbage, shallots, garlics, mushroom, season with salt, oyster sauce and pepper to taste. Free to make whatever filling you want, be creative!! Just don’t fill it with nothing. (Yes I ate fried popiah with nothing or probably just 2 taugehs in it before. WTF! 40 sen each neh! The idiot maybe just rolled the popiah wrappers to maximise profit and gullible, dumb customers like me bought it)

Lay a wrapper on a clean plate

Put some filling in the middle. Make neat of the filling, above photo is to show you an example of the wrong way to put it – messy haha!

Fold it over, keep all the filling neatly inside, not like what I did above πŸ˜›

Wrap both sides of the wrapper..

Roll up the wrapper tightly. Seal with the egg white paste. You can use corn starch paste as well.

Ta daa! Nicely Wrapped up popiah, ready to fry!

Deep dry over medium heat until golden brown.

Drain it on paper towel. Arrange nicely and it’s serve while hot! (Put the slightly burnt ones hidden below. :D)

Crunchy!!

Eat with chili sauce!

Aiyak! Should put some green, red, yellow filling vege next time to make it look colourful and nicer. Corn, carrot, lettuce πŸ˜€ But, since it’s only for myself to stuff on, no need so presentable lah eh?

That’s it. Now go and make your own fried popiah! Stay tune for more recipes πŸ˜› (I actually made tang yuen – glutinous/sticky rice balls on last Lantern Festival/Dong Zhi/Winter Solstice day, served with bubur Cha Cha sweet dessert but I didn’t post it up haha!)

The only photo I took during that time πŸ˜› I still owe Lola the recipe for Ang Chew (Red Wine) Mee Sua hehe.. Sorry Lola, will do it when I got time πŸ˜›

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42 Responses to “Fried Popiah, this is how I roll.. yor!”

  1. JustinKC wrote on Sep 28, 2008 at 7:05 pm

    oh my! I havent take anything for da whole day! Im so SO HUNGRY LA!!!!

    [Reply]

  2. |1f34|-|1r3 wrote on Sep 28, 2008 at 8:58 pm

    nnati raya aku wat natang ni….hehe :up:

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  3. melbie wrote on Sep 28, 2008 at 10:42 pm

    wahhh… aku tumpang makan, boleh? :up:

    I also like my popiah to be deep fried and crunchy instead of those white, uncooked popiah πŸ˜€

    [Reply]

  4. nono wrote on Sep 28, 2008 at 11:38 pm

    i didnt expect you’re this good la bong. i mean good in cooking… hahah.. :up: i pun siktauk how to make bubur cha cha ya..

    sik boleh jadi tok….!

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  5. Marcus wrote on Sep 28, 2008 at 11:48 pm

    Damm its looks so easy to prepare em. Thanks for the tips yo.

    [Reply]

  6. suituapui wrote on Sep 29, 2008 at 12:36 am

    Eee…that pic with sos cili looks obscene! LOL! I like fried popia but not so healthy, will only fry leftovers as not fresh, not nice and skin tough and rubbery liao!

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  7. Saffa wrote on Sep 29, 2008 at 1:12 am

    wah! *clap2* I didnt know that bong is a good chef!

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  8. Saffa wrote on Sep 29, 2008 at 1:14 am

    Oh ya, why eyh, suddenly it look easy to make a popiah… πŸ™„

    [Reply]

  9. angeles wrote on Sep 29, 2008 at 1:28 am

    oops… i jz commented on yr FB photo.. πŸ˜›

    i’m not really a popia lover.. i thot popia oni ada sayur? ok lah, i think i ketinggalan zaman liao.. 😐

    [Reply]

  10. cc of Quaint Melody wrote on Sep 29, 2008 at 5:43 am

    Back home we used to have friends and family around having popiah, with lots of different fillings. Roll and eat un-fried. Yum!

    [Reply]

  11. bongkersz wrote on Sep 29, 2008 at 8:33 am

    ceh.. πŸ˜› most that you eat also not healthy lah! hahahahah! yeah.. the same reason people love fried chicken, fried sotong.. hehe, obscene for twisted mind like you stp? kakaka! eh how the fried leftovers taste like? different type of skin/wrapper no for those wet popiah?

    [Reply]

  12. bongkersz wrote on Sep 29, 2008 at 8:35 am

    No la saffa.. it’s really simple πŸ˜›

    [Reply]

  13. bongkersz wrote on Sep 29, 2008 at 8:46 am

    Best times eh? I only get to sit down with friends and family during festival occasion like CNY. πŸ˜₯

    [Reply]

  14. bongkersz wrote on Sep 29, 2008 at 8:48 am

    Oh I just saw your comment πŸ˜› Er.. normally sayur lah.. turnips.. taugeh. Cis some stalls popiah only got taugeh inside!!! Well, if you do your own popiah, you are free to add anything πŸ˜› πŸ˜› πŸ˜›

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  15. bongkersz wrote on Sep 29, 2008 at 8:53 am

    It’s really easy dude!! Go go!

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  16. bongkersz wrote on Sep 29, 2008 at 8:54 am

    Jangan lupa bagi credit kat aku πŸ˜› Kakakaka! Oi, ko busy ke? Senyap jer lately.

    [Reply]

  17. bongkersz wrote on Sep 29, 2008 at 8:55 am

    Asal ko mok cuba nono πŸ˜› Amacam? Ada berani? MUAHAHAHAHHA!

    [Reply]

  18. bongkersz wrote on Sep 29, 2008 at 8:55 am

    Yeah!! Jumpa my gang.. next time we eat fried popiah together-gether yeah! :up:

    [Reply]

  19. bongkersz wrote on Sep 29, 2008 at 8:56 am

    You are fasting as well dude? πŸ˜€ πŸ˜€

    [Reply]

  20. aeropama dot com wrote on Sep 29, 2008 at 10:29 am

    dem.. i am fasting rite now. Wwgy i read this kind of entry? aku sudah rasa lapar…

    ps: bong… maybe u should appear in rancangan masak-masak dowh. replace the old chef wan. wuhuhuhu :up:

    [Reply]

  21. suituapui wrote on Sep 29, 2008 at 10:56 am

    This packet skin…can only use for fried popiah! Too thick and tough to eat just like that! Fresh ones have to buy homemade…tissue-paper thin…but if exposed to air too long also hard and not nice liao…so better to fry so as to get nice crispy skin.

    [Reply]

  22. bongkersz wrote on Sep 29, 2008 at 11:00 am

    Okay next time I try, I go buy fresh ones then leave it exposed.. then fry. HAHA!

    [Reply]

  23. catzer wrote on Sep 29, 2008 at 11:00 am

    fasting fasting..stop looking at all great food.. πŸ˜•

    [Reply]

  24. bongkersz wrote on Sep 29, 2008 at 11:01 am

    Ini entri semalam bro, malam semalam πŸ˜› See I rarely post food posts during Ramadhan hehe..

    ps: Kalau ada contact boleh lah.. πŸ˜› Chef Wan, aku minat jugak tengok. Aku tak suka Chef Ismail. Bengang jer aku tengok dia..

    [Reply]

  25. bongkersz wrote on Sep 29, 2008 at 11:54 am

    Tahan.. tahan… πŸ˜† πŸ˜†

    [Reply]

  26. aeropama dot com wrote on Sep 29, 2008 at 12:18 pm

    chef ismail… ewww.. same as me bong :down:

    psst: die punye masakan x sedap dowh. aku dh pergi restoran die. haram xbest! :down:

    [Reply]

  27. bongkersz wrote on Sep 29, 2008 at 12:21 pm

    aku tak pernah pergi.. tapi aku tengok dier punya masakan memang tak menyelerakan. dah lah gedik semacam :mrgreen: :mrgreen: aku pantang tengok dier kat iklan.. ingat iklan air Wong Lo Kat.. :mrgreen: :mrgreen: :mrgreen:

    [Reply]

  28. Woof-woof wrote on Sep 29, 2008 at 1:37 pm

    “Same ROLL as the dua puluh sen store”???? πŸ˜€ πŸ˜†

    The spring rolls look yummilicious, Bongkersz! When can I come over ? πŸ˜›

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  29. bongkersz wrote on Sep 29, 2008 at 1:48 pm

    Anytime Woof-Woof πŸ˜› Anytime.. haha! Just inform me before date πŸ˜›

    [Reply]

  30. |1f34|-|1r3 wrote on Sep 29, 2008 at 3:10 pm

    busy giler duh skang ni…kije kt opis melambak..ko tgk jer la blog aku update berapa kali jer…xde masa nak berblog dan melepak kat net ! :vangry:

    [Reply]

  31. bongkersz wrote on Sep 29, 2008 at 3:22 pm

    Raya bro, ambik cuti panjang panjang hehe.

    [Reply]

  32. melbie wrote on Sep 29, 2008 at 11:52 pm

    ok ba kalau ko! πŸ™‚ ko kasi masakla bong… maciam? πŸ˜€

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  33. Bengbeng wrote on Oct 2, 2008 at 12:33 am

    i will do this one. i bought the popiah kulit n left it in the fridge, didnt know how to continue for some time oledi.

    any recipe for the bobo cha cha?

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  34. Mar wrote on Oct 2, 2008 at 12:17 pm

    Uu..Long time x make spring rolls..We usually hv corned beef as d inti.

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  35. Fat Michal wrote on Oct 7, 2008 at 12:28 am

    Wow these rolls look great

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  36. YeN wrote on Oct 10, 2008 at 2:25 am

    OMG the popiah’s u made looks delicious.. I wanna try your food..! When will u invite me over to ur place lerhx? πŸ˜›

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  37. bongkersz wrote on Oct 10, 2008 at 8:18 am

    hey pinky! πŸ˜›

    i’m in kl now.. guess you need to wait hahaha! πŸ˜›

    [Reply]

  38. bongkersz wrote on Oct 10, 2008 at 8:19 am

    bobo cha cha? normal ingredients, yam, sweet potato, carrots, ginger, santan.. πŸ˜›

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  39. bongkersz wrote on Oct 10, 2008 at 8:20 am

    i love corned beef.. make stew with it, very noice!!! :up: :up:

    [Reply]

  40. YeN wrote on Oct 11, 2008 at 3:05 pm

    πŸ˜₯ when r u coming back worh?? >_<

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  41. bongkersz wrote on Oct 13, 2008 at 9:15 am

    CNY? πŸ˜› Too bad eh? We couldn’t have a ‘date’ before I left. HAHAHAHAHA!

    [Reply]

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