Popia Goreng with Jicama (Bangka Style)
85% asli · Indonesian (Bangka)
A regional variation of Popia Goreng, featuring jicama (bangkuang) as a primary filling ingredient, offering a slightly sweeter and crunchier texture compared to the classic version.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Popia skin (spring roll wrappers)20 sheets
- Jicama (Bangkuang)2 medium, julienned
- Carrots1 medium, julienned
- Garlic3 cloves, minced
- Shrimp or minced chicken (optional)100g
- Sweet soy sauce (Kecap Manis)3 tbsp
- Saltto taste
- White pepper1/2 tsp
- Vegetable oil for stir-frying2 tbsp
- Vegetable oil for frying1 cup
- Wateras needed
Langkah
- 1
Prepare the filling: Heat 2 tbsp of vegetable oil in a wok. Sauté garlic until fragrant.
- 2
Add shrimp or minced chicken (if using) and cook through. Add julienned jicama and carrots.
- 3
Stir-fry until vegetables are tender-crisp. Season with sweet soy sauce, salt, and white pepper. Mix well and let cool.
- 4
Assemble the popia: Lay a popia skin flat. Place filling near one edge. Fold sides, then roll tightly.
- 5
Seal the edge with water.
- 6
Heat oil for frying in a wok or deep pan over medium-high heat.
- 7
Fry the popia in batches until golden brown and crispy. Drain on paper towels.
- 8
Serve hot, traditionally with peanut sauce or chili sauce.
