Crispy Popiah
Thin Malaysian spring rolls stuffed with stir-fried cabbage, shrimp, and tofu, then pan-fried until golden and crispy. Serve with peanut or chili dipping sauce for a weeknight dinner that tastes restaurant-grade.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 8 pieces popiah wrapper (thin crepe-style wraps)
- 150 g shrimp, peeled and deveined
- 150 g firm tofu, pressed and diced
- 2 cups green cabbage, shredded
- ½ cup carrots, julienned
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ cup peanut sauce or chili sauce (for serving)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add shrimp and tofu, stirring constantly until shrimp turn pink and tofu is lightly browned, 4–5 minutes.
- 3
Toss in cabbage, carrots, soy sauce, and sesame oil; stir until cabbage wilts, about 3 minutes.
- 4
Let filling cool 2 minutes, then spoon a heaping tbsp onto the center of each popiah wrapper.
- 5
Fold wrapper sides inward, then roll tightly from bottom to top; seal edge with a dab of water.
- 6
Add 2 tbsp oil to skillet over medium-high; pan-fry popiah in batches 2–3 minutes per side until golden and crispy.
- 7
Serve hot with peanut or chili sauce for dipping.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- spatula
- small bowl (for sealing water)
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