Gluten-Free Popiah
Delight in the flavors of Southeast Asia with this irresistible Gluten-Free Popiah recipe, a perfect twist on the traditional spring roll. Crafted with rice flour and tapioca starch, the delicate wrapper is entirely gluten-free and boasts a light, chewy texture that pairs beautifully with the vibrant filling. Packed with shredded cabbage, carrots, bean sprouts, succulent shrimp, and infused with gluten-free soy and hoisin sauces, every bite bursts with sweet, savory, and umami-rich flavors. Whether you're hosting a party or indulging in a wholesome snack, these hand-rolled delights are easy to prepare, making them ideal for gluten-free diets without compromising on taste. Serve them fresh with a drizzle of chili sauce for a spicy kick, and enjoy this healthy, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 100 grams Rice flour
- 50 grams Tapioca starch
- 0.5 teaspoons Salt
- 375 milliliters Water
- 2 Eggs
- 2 tablespoons Vegetable oil
- 200 grams Shredded cabbage
- 100 grams Shredded carrot
- 100 grams Bean sprouts
- 150 grams Cooked shrimp, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Hoisin sauce (gluten-free)
- 1 teaspoon Sugar
- 0.5 teaspoons Black pepper
- 2 tablespoons Chilli sauce
- 2 stalks Spring onions, chopped
Instructions
In a large mixing bowl, combine rice flour, tapioca starch, and salt.
Gradually add water to the flour mixture, whisking until smooth. Beat in the eggs until fully incorporated.
Heat a non-stick pan over medium heat and lightly oil it with a brush.
Pour a thin layer of the batter onto the pan, swirling to spread evenly. Cook for 2 minutes until the edges start lifting. Flip and cook another minute. Repeat with remaining batter.
For the filling, heat vegetable oil in a wok over medium-high heat. Add minced garlic and fry until fragrant.
Add shredded cabbage, carrot, and bean sprouts, and stir-fry for about 5 minutes until vegetables are slightly softened.
Add chopped shrimp to the vegetable mix and cook for an additional 2 minutes.
Stir in the soy sauce, hoisin sauce, sugar, and black pepper. Cook for another minute, mixing all ingredients well.
Remove from heat and let the filling cool slightly.
To assemble, lay a gluten-free wrapper on a flat surface. Spread a thin layer of chilli sauce on the wrapper.
Spoon some filling onto the wrapper, leaving space at the edges. Sprinkle with chopped spring onions.
Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to secure the popiah.
Repeat the rolling process for the remaining wrappers and filling.
Serve immediately or store covered in a cool place until ready to serve.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 4588 mg | 199% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 39.7 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
