Vegan popiah (spring rolls) filled with vermicelli noodles and vegetables, deep fried to golden perfection! Crisp, juicy and delicious.
Fried popiah is a delicious appetiser, side dish, or savoury snack. The exterior is so crispy and the filling is savoury, juicy and satisfying.
What’s in vegan fried popiah
The main ingredients in the filling are
- dried black fungus/wood ear mushrooms
- glass noodles
- jicama, or sengkuang
- carrots
Can I air-fry or bake vegan spring rolls?
Air-frying and baking are two good options if you don’t like deep fried food. Deep frying popiah produces the best results. The skin gets very golden brown throughout, and the filling becomes very juicy. Air-fried or baked popiah will still be crispy, but it will not brown as evenly and the filling may be a bit dry.
To air-fry, preheat air-fryer to 200°C. Brush the popiah with some oil. Air-fry for 5 min, flip and fry for another 5 minutes until crispy.
To bake, preheat oven to 200°C. Brush the spring roll with some oil. Bake for 5 min, flip and bake for another 5 minutes until crispy.
If you liked these Vegan Fried Popiah/Spring Rolls, here are a few more for you to try:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Fried Popiah/Spring Rolls
Ingredients
- 20 sheets popiah/spring roll skin
- 10 g dried black fungus/wood ear mushroom
- 1 serving glass noodles
Filling
- 3 garlic cloves minced
- ½ knob of ginger minced
- 250 g sengkuang/jicama julienne
- ½ large carrot julienne
Sauces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp Chinese cooking wine
- white pepper to taste
- salt to taste
Instructions
Cook the filling
- Soak dried black fungus and vermicelli noodles in hot water for 10 minutes until completely reconstituted.
- In a large pan over medium heat, fry ginger and garlic in some oil until fragrant. Add in black fungus, jicama and carrots. Stir-fry for 1 minute then pour in the sauce. Cover and let cook for 1-2 minutes until the vegetables are slightly soft.
- Mix in vermicelli noodles and season with white pepper and salt to taste. Remove from the heat and set aside to cool.
Fill popiah
- Spread a popiah sheet with the corner facing you. Place 1.5 tbsp of filling in the center of the popiah skin, arranged in a log shape.
- Wet the edges and fold the corner facing you over the filling. Pack it in tightly and fold the sides towards the middle. Then roll everything towards the top and press the skin to seal.
Fry popiah
- Fill a large pot/pan with at least 1-inch of cooking oil. Once it is hot, deep fry popiah for 1-2 minutes on each side until golden brown.
- Let cool slightly then serve with dipping sauce of your choice.
Notes
- Preheat air-fryer to 200°C. Brush the popiah with some oil. Air-fry for 5 min, flip and fry for another 5 minutes until crispy.
- Preheat oven to 200°C. Brush the popiah with some oil. Bake for 5 min, flip and bake for another 5 minutes until crispy.
Hi Kristin ☺️
What can i substitute chinese cooking wine with? Or i can proceed without it?
Tq n stay safe ya😁
hi elle, you can proceed without it!