Quick Malaysian Popiah
Fresh spring rolls stuffed with stir-fried shrimp, chicken, and vegetables, wrapped in thin crepes and served with sweet peanut sauce. Ready in 25 minutes—no deep frying needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 4 pieces thin crepes or wheat wraps (6 to 8 inches wide)
- 150 grams shrimp, peeled and deveined
- 150 grams boneless chicken breast, thinly sliced
- 1.5 cups coleslaw mix (shredded cabbage and carrots)
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
Instructions
- 1
Pour 3 tablespoons peanut butter into a small bowl, then add 2 tablespoons soy sauce and stir until smooth and uniform, about 30 seconds. Set the bowl to the side—this is your dipping sauce.
- 2
Lay the 4 crepes on a clean, dry surface. Pat the shrimp and chicken dry with paper towels—this helps them cook faster and brown better.
- 3
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 4
Add the shrimp to the hot oil and cook without stirring for 90 seconds, until the bottom turns pink and opaque—you'll see the color change clearly.
- 5
Stir the shrimp once with a wooden spoon, then add the sliced chicken and cook everything together for another 90 seconds, stirring once, until the chicken is no longer pink inside.
- 6
Add the 1.5 cups coleslaw mix to the skillet and stir constantly for 60 seconds until the vegetables are slightly softened but still crisp and the pan is dry.
- 7
Slide the cooked filling onto a clean plate, then wipe the skillet with a paper towel—you don't need to wash it.
- 8
Place the first crepe on a clean, flat surface with the smooth side facing down. Spoon one-quarter of the filling across the center in a thin horizontal line, leaving 1 inch of space on the left and right edges.
- 9
Fold the left edge of the crepe over the filling, then fold the right edge over, and finally roll the entire crepe away from you until you have a tight cylinder. Place it seam-side down on a serving plate.
- 10
Repeat step 8 and 9 with the remaining 3 crepes and filling until all 4 popiah are rolled and arranged on the plate.
- 11
Place the peanut sauce bowl in the center or to the side of the plate for dipping. Serve immediately while the filling is still warm.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- small bowl
- paper towels
- clean cutting board or flat surface
- serving plate
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