Malaysian Fresh Spring Rolls with Jicama and Peanut Filling

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These delicate Malaysian fresh spring rolls are built around a fragrant jicama and carrot filling scented with dried shrimp and garlic, then wrapped in paper-thin crepes with crisp lettuce, bean sprouts, and crushed peanuts. Each roll gets a drizzle of sweet chili sauce for the signature sweet-savory balance that makes this snack so beloved at hawker stalls.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 58 gCarbs
• 7 gFiber
• 9 gSugar
• 16 gProtein
• 720 mgSodium
• 780 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Filling

• 500 g jicama (yam bean), peeled and julienned
• 2 medium carrots, peeled and julienned
• 200 g fresh bean sprouts, rinsed
• 100 g firm tofu, diced into small cubes
• 40 g dried shrimp, soaked in warm water for 10 minutes and chopped
• 3 cloves garlic, finely minced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon sesame oil

For the Crepes (or substitute 8 store-bought fresh popiah wrappers)

• 1 cup (130 g) all-purpose flour
• 1 large egg
• 3/4 cup (180 ml) water
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil

For Assembly

• 16 fresh lettuce leaves (butter or iceberg), trimmed
• Fresh bean sprouts, for crunch
• 1/2 cup (60 g) roasted peanuts, coarsely crushed
• 3 tablespoons sweet chili sauce or hoisin sauce
• 2 tablespoons fried shallots
• 1 tablespoon chopped fresh cilantro

Directions

1. Heat 2 tablespoons oil in a large wok over medium heat and saute the garlic until fragrant, about 20 seconds. Add the chopped dried shrimp and stir-fry for 1 minute until aromatic.
2. Add the jicama and carrots and stir-fry for 4-5 minutes until just tender but still crisp. Toss in the tofu and bean sprouts, then season with soy sauce, sugar, white pepper, and sesame oil. Cook 1 more minute, taste, and adjust seasoning. Spread the filling on a tray to cool completely.
3. Make the crepes: whisk flour, egg, water, salt, and oil into a smooth, thin batter. Heat a small 20 cm non-stick pan over medium heat, lightly grease, and swirl in about 3 tablespoons of batter to form a thin crepe. Cook 30-45 seconds until set, then slide onto a plate. Repeat to make 8 crepes.
4. Prepare your assembly station with a crepe laid flat, a bowl of cooled filling, lettuce leaves, bean sprouts, peanuts, fried shallots, cilantro, and sweet chili sauce within reach.
5. Place a crepe on a clean surface and lay a lettuce leaf in the lower third. Spoon about 3 tablespoons of filling in a line across the center, then top with a small handful of raw bean sprouts, a teaspoon of crushed peanuts, a pinch of fried shallots, and a few cilantro leaves.
6. Drizzle 1 teaspoon of sweet chili sauce over the filling, then fold the bottom edge of the crepe up over the filling, fold in the two sides, and roll tightly into a cylinder. Place seam-side down on a platter.
7. Repeat with remaining crepes and filling. Serve immediately while the crepes are soft, with extra sweet chili sauce on the side for dipping.

Cook’s Notes

• Popiah wrappers are sold fresh or frozen at Asian grocery stores; thaw and keep covered with a damp towel to prevent tearing.
• Make sure the filling is completely cool before assembling or it will soften and tear the delicate crepes.
• Jicama can be swapped with grated daikon radish or grated turnip in equal weight for a slightly peppery variation.
• Traditional versions add a thin strip of fried omelet and a smear of sweet bean paste inside the roll for extra richness.
• Cover finished rolls with a damp paper towel and plastic wrap if not serving immediately to keep the crepes pliable.

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