Singapore Fresh Spring Rolls with Turnip and Peanut Sauce

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These delicate Singapore-style fresh spring rolls, known locally as popiah, wrap a savory stir-fry of shredded turnip, carrot, and beansprouts inside feather-light wheat crepes. They're dressed with crisp lettuce, cucumber, crushed peanuts, fried shallots, and a sweet-savory hoisin-chili sauce, making them a beloved street snack across hawker centers and family gatherings.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 55 gCarbs
• 7 gFiber
• 11 gSugar
• 11 gProtein
• 720 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 35 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the filling

• 1 medium daikon radish or jicama (about 500 g), peeled and finely shredded
• 1 large carrot (about 120 g), peeled and julienned
• 100 g fresh beansprouts, rinsed and tail-removed
• 2 cloves garlic, finely minced
• 1 tbsp vegetable oil
• 1 tsp soy sauce
• 1 tsp sugar
• 1/2 tsp fine sea salt

For the sweet-savory sauce

• 3 tbsp hoisin sauce
• 1 tbsp smooth peanut butter
• 1 tsp sambal oelek or chili garlic sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• 2 tsp warm water

For assembly

• 8 fresh spring roll wrappers (popiah skins, about 22 cm diameter)
• 8 small green lettuce leaves (romaine or butter lettuce), washed
• 4 tbsp roasted peanuts, coarsely crushed
• 3 tbsp store-bought crispy fried shallots
• 3 tbsp fresh cilantro, roughly chopped
• 1/2 cucumber, seeded and julienned

Directions

1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for 20-30 seconds until fragrant but not browned.
2. Add the shredded daikon and carrot to the wok. Stir-fry for 4-5 minutes, tossing constantly, until the vegetables are just tender but still crisp. Add the beansprouts, soy sauce, sugar, and salt, and stir-fry for another 1-2 minutes.
3. Transfer the hot filling to a colander set over a bowl and press gently to drain off excess liquid. Spread on a tray to cool completely to room temperature before assembling.
4. Meanwhile, whisk together the hoisin sauce, peanut butter, sambal, rice vinegar, sugar, and warm water in a small bowl until completely smooth. Adjust the chili level to taste.
5. Lay one spring roll wrapper on a clean work surface with the smooth side down. Place a lettuce leaf in the center, leaving about 4 cm of border on each side.
6. Spoon about 3 tablespoons of the cooled vegetable filling in a horizontal line across the center of the wrapper. Top with a few cucumber sticks, 1/2 tablespoon of crushed peanuts, 1 teaspoon of fried shallots, and a sprinkle of cilantro.
7. Drizzle about 1 teaspoon of the prepared sauce over the fillings. Fold the bottom edge of the wrapper up and over the filling, then fold in the left and right sides toward the center.
8. Roll the spring roll away from you, tucking the filling in tightly as you go, until you have a neat cylinder about 4 cm in diameter. Repeat with the remaining wrappers and filling. Serve immediately, whole or sliced diagonally in half, with extra sauce for dipping.

Cook’s Notes

• Drain the cooked filling thoroughly and let it cool completely—any remaining heat or moisture will tear the delicate wrappers and make rolls soggy.
• Fresh popiah skins (available frozen in Asian markets) give the best silky texture; thaw in the refrigerator overnight and keep covered with a damp towel while assembling.
• For easier rolling, keep prepared sauce in a squeeze bottle so you can drizzle in a thin line rather than a heavy dollop.
• These rolls are best eaten within 1 hour of assembly; if making ahead, store components separately and wrap just before serving.
• Add sliced cooked shrimp or thinly scrambled egg to the filling for a heartier, party-style variation.

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