25-Min Crispy Popiah with Peanut Sauce
Malaysian spring rolls stuffed with stir-fried cabbage, carrots, and shrimp, wrapped in thin crepes and fried until golden. Served with tangy-sweet peanut dipping sauce for the ultimate weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 8 pieces popiah wrappers (thin crepes)
- 200 g shrimp, peeled and halved lengthwise
- 2 cups cabbage, shredded
- 1 medium carrots, julienned
- 3 tbsp natural peanut butter
- 1 tbsp sriracha or sambal oelek
- ½ whole lime (juiced)
- ½ tsp fish sauce (optional but traditional)
Instructions
- 1
Whisk peanut butter, sriracha, lime juice, fish sauce, and 2 tbsp warm water in a bowl until smooth and pourable. Set aside.
- 2
Heat 1 tbsp oil in a wok or large skillet over medium-high until shimmering, about 60 seconds.
- 3
Add shrimp, cook without stirring for 90 seconds until bottoms turn pink, then toss and cook 60 more seconds until just cooked through.
- 4
Add cabbage and carrots, stir-fry for 2 minutes until slightly softened but still crisp. Season with salt and pepper, then transfer to a plate.
- 5
Lay a wrapper on a clean surface, spoon 2 tbsp filling across the center, roll up tightly, and tuck in the sides like a burrito. Repeat with remaining wrappers.
- 6
Heat 2 tbsp oil in the skillet over medium-high until shimmering. Fry popiah seam-side-down, 90 seconds per side until golden and crispy. Serve immediately with peanut sauce.
Tools you’ll need
- medium bowl
- wok or 12-inch skillet
- wooden spoon or spatula
- cutting board
- chef's knife
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