Nut-Free Popiah
Delight in the fresh and vibrant flavors of Nut-Free Popiah—a perfect twist on the classic Southeast Asian spring roll that's free from nuts, making it ideal for allergy-sensitive households. This recipe combines crisp popiah skins with a savory filling of shredded jicama, carrots, bean sprouts, crumbled tofu, and succulent shrimp, elegantly seasoned with soy sauce and oyster sauce for a rich, umami flavor. Each wrapper is layered with crisp lettuce, crunchy cucumber, and a drizzle of sweet chili sauce, creating a refreshing balance of textures and tastes. With a quick prep and cook time, this versatile dish serves as a wholesome snack, appetizer, or light meal. Explore this nut-free variation of popiah for a crowd-pleasing treat that's easy to assemble and irresistibly delicious!
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Recipe Information
Ingredients
- 20 pieces Popiah skins
- 1 large, peeled and shredded Jicama
- 2 medium, peeled and shredded Carrot
- 200 grams Bean sprouts
- 300 grams, chopped Cooked shrimp
- 250 grams, crumbled Firm tofu
- 3 cloves, minced Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 2 tablespoons Oyster sauce
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 10 leaves Lettuce
- 1 small, julienned Cucumber
- 0.5 cup Sweet chili sauce
Instructions
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the crumbled tofu and cook, stirring occasionally, until slightly golden, about 5 minutes.
Add the shredded jicama, shredded carrot, and chopped cooked shrimp to the pan. Stir well to combine.
Season the vegetable mixture with soy sauce, oyster sauce, salt, and pepper. Stir to coat the ingredients evenly and continue to cook until the jicama and carrots are slightly softened, about 5 minutes.
Add the bean sprouts to the pan, stir to mix, and cook for another 3 minutes.
Remove the pan from heat and let the filling cool slightly.
To assemble each popiah, lay a piece of popiah skin on a clean, flat surface.
Place a leaf of lettuce on the skin, followed by a spoonful of the cooked filling, some julienned cucumber, and a drizzle of sweet chili sauce.
Fold the sides of the popiah skin over the filling, then roll it up tightly to enclose the filling.
Repeat the assembly process with the remaining popiah skins and filling.
Serve immediately and enjoy your nut-free popiah as a delightful snack or meal.
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 10692 mg | 465% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 93.6 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 977 mg | 75% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2394 mg | 51% | |
*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.
