Popia (Fried Spring Rolls)
Prepare:
- 1 cup minced pork
- 1/2 cup minced onion
- 2 tsp. corn flour
- 2 tbsp. soy sauce
- 1/2 tsp. sugar
- 2 cup vegetable oil
- 1/2 cup mung bean noodle
- 1 tbsp. pepper
- 1/2 cup cooked bean sprouts
- 28 rice papers to wrap the stuffing
Ingredients for the Sauce:
- 1/2 cup sweet chicken sauce
- 1 tbsp. minced chili pepper
- 1 tbsp. vinegar
- 2 tbsp. roasted peanut (crushed)
- 1 tbsp. minced garlic
- 1/2 tbsp. fish sauce
- 2 tbsp. hot water
Popia (Fried Spring Rolls) Cooking Instructions:
1. Heat the pan and put 2 tbsp. vegetable oil. Wait until it’s hot.
2. Add minced onion and cook for 3 minutes. Then, add minced pork.
3. Add some amount of water if it gets too dry. Cook the pork for 8 minutes.
4. Add soy sauce, pepper, sugar, mung bean noodle, and bean sprouts. Mix well.
5. Turn off the fire.
6. Drop one piece of rice paper into a bowl of water and remove quickly. Leave it dry out.
You can rest it on the sieve or basket to let the water dry out.
7. When the paper is soft and sticky enough, that it will stick together when you roll, put 3 tbsp. of stuffing from step 4 and roll it.
8. Roll it halfway first, fold both sides to close both ends and then keep rolling it until the end of the paper. Continue doing it until you finish 28 papers.
9. Deep fry the spring rolls until it turns to gold.
10. Mix all the sauce ingredients together and taste it the way you like, sweet and sour will be great.
11. Serve with lettuce, coriander, sweet basil, and mint.
I know spring roll is one of your favorites. It’s my favorite too and I’m going to have spring rolls for lunch tomorrow. It’s very easy to make but you may need to be patient. Make sure you don’t soak the rice paper too long because it will not be flexible and get rip easily when you try to wrap it. When you leave it to dry out, try to pull it apart gently. If the paper does not rip, then it is ready to wrap.
If you don’t like it fried, you may consider this.
Cut pork and cook in boiling water. Crush the pork until the meat gets soft. Mix it with cooked bean sprouts. Prepare ready-to-eat noodle. Now, arrange them on the soft and flexible rice paper. Add cooked shrimps, if you like. Add mint, sweet basil, coriander and lettuce. Roll it the same way as above. Cut the roll into the right bite. 🙂
Serve with the same sauce as above. This one is known as Vietnamese rolls. We have it in Ubon Ratchathani, and Mukdahan, as I know.
I got the rice paper from Tesco and Big C shopping mall. It has a round shape in a green package which you can see through.
Have fun!!!
