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Cinta Dapur » Breakfast, Dinner, Featured » Popiah


If you’re a visitor to Malaysia, then Kopitiams are a definite place to frequent during your trip. It serves a variety of food that caters to the the littlest of appetites to the larger ones. You can visit them in the morning till late afternoon.

Popiah is a dish commonly found in Kopitiams all over Malaysia. Somewhat similar to a burrito, the Popiah is a type of spring roll that is served fresh. Fresh vegetables and juicy meat and a variety of tasty sauces wrapped in a thin paper-like crepe makes this dish a mouth watering experience for anyone.


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  • Spring roll wrap (note you want to get those made out of wheat-flour and not noodle-flour)
  • Turnip (the correct ingredient to use is jicama, unfortunately I couldn’t source this ingredient. In Malaysia, it is commonly known as sengkuang)
  • 2 medium size carrot
  • 1 can 225g water chestnut chopped fine. You should be able to purchase this in Tesco
  • 250g of minced meat  or shreaded chicken pieces (marinated with a dash of soya sauce, sesame oil, oyster sauce and white pepper)
  • 1 X iceberg lettuce
  • 3-4 handfuls of bean sprouts
  • 2-3 eggs, beaten and fried to look like a crepe, then cut into shreds of 1-2 cm thick
  • Fried shallots
  • Sweet soya sauce
  • Garlic chilli sauce


  • Grate turnip and carrot
  • In a large wok, stir fry the marinated minced meat until it is cooked all round
  • Add in the turnip, water chestnut and carrot and give it a little more of a stir
  • Add 1 cup of water and reduce heat to medium low
  • Let contents simmer until the water is reduced then let it cool for 30-45 mins. Retain whatever that is left of the juices/gravy
  • Blanch bean sprouts and set aside to cool
  • Now to wrap – before you begin, watch this video to see how the professionals do it. I recommend to use a sushi mat, this can help make the wrapping process easier.
  • Shred iceberg lettuce into medium size and lay it across the spring roll wrap
  • Next place the turnip, water chestnut, carrot, minced pork mix on top of the lettuce.
  • Add a slice of egg
  • Add a small handful of bean sprouts
  • Squeeze in a generous amount of sweet soya sauce and garlic chilli sauce
  • Top it up with some fried shallots
  • Wrap and slice across the roll about 2-3 cm thick.
  • Pour gravy over the wrap and serve with even more garlic chilli sauce.

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Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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