Fried Popiah, this is how I roll.. yor!
I love deep fried spring rolls/popiah. I am not a big fan of the wet version of popiah, popular among food lovers. I prefer mine to be brown, hard, oily and crunchy 
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 🙂
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 😛
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 😀 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 😛 (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 😛 I still owe Lola the recipe for Ang Chew (Red Wine) Mee Sua hehe.. Sorry Lola, will do it when I got time 😛
oh my! I havent take anything for da whole day! Im so SO HUNGRY LA!!!!
nnati raya aku wat natang ni….hehe :up:
wahhh… aku tumpang makan, boleh? :up:
I also like my popiah to be deep fried and crunchy instead of those white, uncooked popiah 😀
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….!
Damm its looks so easy to prepare em. Thanks for the tips yo.
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!
wah! *clap2* I didnt know that bong is a good chef!
Oh ya, why eyh, suddenly it look easy to make a popiah… 🙄
oops… i jz commented on yr FB photo.. 😛
i’m not really a popia lover.. i thot popia oni ada sayur? ok lah, i think i ketinggalan zaman liao.. 😐
Back home we used to have friends and family around having popiah, with lots of different fillings. Roll and eat un-fried. Yum!
ceh.. 😛 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?
No la saffa.. it’s really simple 😛
Best times eh? I only get to sit down with friends and family during festival occasion like CNY. 😥
Oh I just saw your comment 😛 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 😛 😛 😛
It’s really easy dude!! Go go!
Jangan lupa bagi credit kat aku 😛 Kakakaka! Oi, ko busy ke? Senyap jer lately.
Asal ko mok cuba nono 😛 Amacam? Ada berani? MUAHAHAHAHHA!
Yeah!! Jumpa my gang.. next time we eat fried popiah together-gether yeah! :up:
You are fasting as well dude? 😀 😀
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:
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.
Okay next time I try, I go buy fresh ones then leave it exposed.. then fry. HAHA!
fasting fasting..stop looking at all great food.. 😕
Ini entri semalam bro, malam semalam 😛 See I rarely post food posts during Ramadhan hehe..
ps: Kalau ada contact boleh lah.. 😛 Chef Wan, aku minat jugak tengok. Aku tak suka Chef Ismail. Bengang jer aku tengok dia..
Tahan.. tahan… 😆 😆
chef ismail… ewww.. same as me bong :down:
psst: die punye masakan x sedap dowh. aku dh pergi restoran die. haram xbest! :down:
aku tak pernah pergi.. tapi aku tengok dier punya masakan memang tak menyelerakan. dah lah gedik semacam
aku pantang tengok dier kat iklan.. ingat iklan air Wong Lo Kat.. 
“Same ROLL as the dua puluh sen store”???? 😀 😆
The spring rolls look yummilicious, Bongkersz! When can I come over ? 😛
Anytime Woof-Woof 😛 Anytime.. haha! Just inform me before date 😛
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:
Raya bro, ambik cuti panjang panjang hehe.
ok ba kalau ko! 🙂 ko kasi masakla bong… maciam? 😀
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?
Uu..Long time x make spring rolls..We usually hv corned beef as d inti.
Wow these rolls look great
OMG the popiah’s u made looks delicious.. I wanna try your food..! When will u invite me over to ur place lerhx? 😛
hey pinky! 😛
i’m in kl now.. guess you need to wait hahaha! 😛
bobo cha cha? normal ingredients, yam, sweet potato, carrots, ginger, santan.. 😛
i love corned beef.. make stew with it, very noice!!! :up: :up:
😥 when r u coming back worh?? >_<
CNY? 😛 Too bad eh? We couldn’t have a ‘date’ before I left. HAHAHAHAHA!
[…] if you have noticed. Ehem, yes, I did post other stuffs aside from politics. I posted on how to make your own fried popiah, how to fry a nice, delicious looking crispy fried chicken, my slimy experience, cooking simple […]