Description
Fresh jicama and vibrant veggies make these spring rolls a delightful appetizer or light meal. Easy to assemble, perfect for sharing.
Ingredients
Units
Scale
- 12 popiah wrappers
- 12 ounces (340 g) jicama
- 5 ounces (142 g) carrots
- 5 ounces (142 g) Savoy cabbage
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves
- 2 tablespoons (30 ml) coconut milk
- 1/2 teaspoon fine sea salt
- 2 eggs
- 1 tablespoon (15 ml) water
- 1/8 teaspoon fine sea salt
- A pinch of freshly ground black pepper
- Extra-virgin olive oil
- coconut oil
- Firm tofu
- One head of butter lettuce
- 4 spring onions
- 4 garlic cloves
- Sunflowers sprouts
- A handful of peanuts
- Chili sauce
Instructions
- Prepare the filling
- Peel the jicama, slice each half thinly, then cut into matchsticks.
- Scrape and rinse the carrot. If fresh and thin, halve lengthwise then slice into half moons; otherwise, grate using the extra-coarse side of a grater.
- Quarter and thinly slice the cabbage.
- Warm a wok over medium heat (approximately 350°F/177°C). Add olive oil, then garlic. Cook for 1 minute while stirring, then add jicama. Stir, add carrots, stir again, cover, and reduce heat. Cook gently, stirring occasionally, adding water if needed to prevent sticking.
- After 30 minutes, add cabbage, cover to wilt. After 1 minute, uncover, stir, add coconut milk, stir well, cover, and continue cooking, stirring occasionally, until vegetables are tender. Sprinkle with sea salt, stir, and adjust seasoning to taste.
- Break eggs into a bowl, whisk lightly with a fork. Add water, salt, and pepper; whisk briefly.
- Warm a well-oiled 10-inch/25-cm skillet over medium heat (approximately 350°F/177°C). Pour in eggs, tilting to spread evenly. Cook over low heat until set. Loosen edges with a spatula. Flip, remove from heat, transfer to a plate, cool, roll, and cut into thin strips.
- Warm a bit of olive oil or coconut oil in a small skillet. Pan-fry tofu slices on both sides until golden. Transfer to a plate, slice thinly, and cut into matchsticks.
- Wash and drain lettuce leaves; remove thickest portion of each rib.
- Cut off spring onion roots; thinly slice white and light green portions (reserve green tops). Warm a small skillet, add oil, then onions. Cook gently, stirring, until tender.
- Warm the skillet again, add oil, then garlic. Cook for 1-2 minutes, stirring, until aromatic.
- Assemble the popiah
- Place all ingredients in containers on the table.
- To make one roll, place a wrapper on a plate (with a corner pointing towards you if square). Spread a thin layer of hot sauce on the center, then fried garlic on the bottom half.
- Layer filling on the bottom half of the wrapper, near the corner. Place a lettuce leaf crosswise, then 2 tablespoons of vegetable filling, a few strands of frittata and tofu, some sprouts, spring onions, and peanuts, all crosswise.
- Fold the bottom corner to the center, then right and left sides to form an envelope. Fold from the closest side, tucking the filling, and roll away from you.
- Bite into your roll or slice into quarters.
Notes
- For easier rolling, lightly dampen the popiah wrappers with water before filling.
- If you don’t have Savoy cabbage, substitute with Napa cabbage or even finely shredded romaine lettuce.
- Store leftover filling in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 50