Vegan Popiah (Fresh Spring Rolls)
Soft, unfried spring rolls wrapped around crunchy vegetables and a savoury jicama filling. Popiah is the Malaysian fresh roll, light and make-ahead friendly for sharing.
By Farah
· February 2025
Prep 15 min · Cook 15 min ·
Makes 5 · 240 kcal per 4 rolls
Contains Gluten (wheat), Soya Allergen detail ↓
This easy-to-follow recipe makes 20 spring rolls, serving 5 portions, ideal for sharing! Serve them hot with sweet Thai chili sauce for the ultimate crunch and flavor.
Let’s cook
Ingredients
- 250 g cabbage
- 1 carrotmedium-sized
- 150 g mushroomsany variety
- 50 g dried glass noodles
- 3 garlic cloves
- 1.5 tbsp mushroom sauce
- 1 tsp soy sauce
- 1 tsp white pepper
- salt to taste
- 20 spring roll wrappers
- 1 tsp corn starchfor sealing wrappers
- vegetable oilfor stir frying and deep frying
Soak glass noodles
Place dried glass noodles in hot water and soak for 10 minutes until soft.
Drain and cut into shorter lengths.
Prepare cabbage
Roughly chop cabbage and add to food processor.
Prepare mushrooms
Roughly chop mushrooms and add to food processor.
Prepare carrots
Julienne carrot into thin strips.
Prepare garlic
Finely chop garlic.
Stir-fry filling
Heat oil in wok and sauté garlic until fragrant.
Add cabbage, mushrooms, and carrots, and stir fry for 5 minutes.
Season
Season with mushroom sauce, soy sauce, salt and white pepper for rich umami flavor.
Add glass noodles
Add glass noodles, stir fry for another 2 minutes until well combined.
Set filling aside to cool.
Prepare corn starch paste
Mix corn starch with water to create a 'glue' for sealing the rolls.
Prepare wrappers
Separate spring roll wrappers carefully to avoid tearing.
Roll spring rolls
Place 1 tbsp of filling on a wrapper. Roll tightly, sealing the end with corn starch paste.
Deep fry to perfection
Heat oil to medium-high heat (about 180°C/350°F).
Deep fry spring rolls until golden brown.
Drain excess oil.
Serve & enjoy!
Serve hot with sweet Thai chilli sauce or your favorite dipping sauce!
No talking. Just the making.
3:33 · Farah's Foods on YouTube
Get to know it
The full picture
Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per 4 rolls, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
Give this recipe a try, and let me know how it turns out!
Questions
How do I prevent spring rolls from becoming soggy?
Make sure the filling is cooled before rolling and dont overfill them. Also, fry them at the right temperature (about 180°C/350°F) to get them crispy without absorbing too much oil.
Can I make these spring rolls in advance?
Yes, you can assemble them ahead of time and store in the fridge for up to 24 hours before frying. For longer storage, freeze them in a zip lock bag (uncooked) for up to 3 months and fry directly from frozen.
Can I use different vegetables in spring rolls filling?
Yes, you can add bean sprouts or jicama to the mix. Avoid watery vegetables like cucumber as they can make the filling too wet.
Why do my spring rolls break while frying?
This can happen if:
- The wrappers are too dry - cover them with a damp cloth while assembling
- They arent rolled tightly enough
What if my filling is too watery?
Add 1 tsp of corn starch when stir frying to thicken the filling.
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