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.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 servings (8 rolls)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
More Malaysia Recipes You’ll Love
Craving more flavors from Malaysia? Try these traditional recipes:
- Malaysian Coconut Rice with Sambal and Crispy Anchovies
- Char Kway Teow Stir-Fried Flat Noodles
- Malaysian Curry Laksa Noodle Soup with Coconut and Prawns
