Low Fat Popiah
Delight in the fresh, wholesome flavors of this Low Fat Popiah, a lighter take on the classic Southeast Asian street food favorite. Packed with crisp julienned jicama, carrots, crunchy bean sprouts, and tender green beans, this recipe is further enhanced by the savory depth of crumbled tofu and a flavorful blend of sweet soy sauce and low-sodium soy sauce. Wrapped in soft popiah skins and paired with a refreshing crunch from lettuce, these rolls are perfect as an appetizer or a light meal. With just 20 minutes of prep and cooking time, this healthy, vegetarian dish is easy to make and perfect for those seeking a low-fat yet delicious option. Serve them fresh for the best taste and enjoy guilt-free snacking that's full of vibrant textures and flavors!
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Recipe Information
Ingredients
- 10 sheets Popiah skins
- 350 grams Jicama (sengkuang), peeled and julienned
- 100 grams Carrot, peeled and julienned
- 100 grams Bean sprouts
- 80 grams Green beans, thinly sliced
- 200 grams Firm tofu, crumbled
- 3 cloves Garlic, minced
- 5 leaves Lettuce leaves
- 2 tablespoons Sweet soy sauce (ketjap manis)
- 1 tablespoon Low-sodium soy sauce
- 0.25 teaspoon Ground white pepper
- 0.25 teaspoon Salt
- 1 tablespoon Canola oil
- 50 ml Water
Instructions
In a large skillet or wok, heat the canola oil over medium heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the crumbled tofu and cook until it's slightly golden, about 5 minutes.
Add the julienned jicama, carrot, and green beans to the pan and stir-fry for another 5 minutes.
Pour in the sweet soy sauce, low-sodium soy sauce, ground white pepper, salt, and water. Stir well to combine.
Reduce the heat to low, cover the pan with a lid, and let the mixture cook for another 5 minutes, or until the vegetables are tender but still have a bit of crunch.
Stir in the bean sprouts and combine well. Turn off the heat and let the mixture cool slightly.
To assemble the popiah, place a popiah skin on a clean surface. Lay down half a lettuce leaf on one side of the popiah skin.
Spoon about 2 to 3 tablespoons of the vegetable filling onto the lettuce.
Fold in the sides of the popiah skin over the filling, then roll up tightly to enclose the filling.
Repeat the rolling process with the remaining popiah skins and filling.
Serve the low-fat popiah rolls immediately for the best taste and texture.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 34.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1917 mg | 41% | |
*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.
