Soy-Free Popiah
Transform your snacking game with this vibrant, flavor-packed Soy-Free Popiah recipe! A fresh take on the classic Malaysian and Singaporean street food, this version swaps traditional soy-laden wraps for delicate rice paper wrappers, making it perfect for those with dietary restrictions. Filled with a colorful medley of crisp cabbage, sweet jicama, crunchy bean sprouts, and tender ground chicken, these rolls offer a satisfying blend of textures and tastes, enhanced with the zest of lime juice and the heat of soy-free chili dipping sauce. Quick to prepare in just 45 minutes, this versatile dish is ideal as a light appetizer, a refreshing lunch, or even a party favorite. Wrap up these wholesome, gluten-free delights and enjoy them with family or friends!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 2 cups Cabbage
- 1 medium Carrot
- 1 cup Bean sprouts
- 1 cup Jicama
- 2 cloves Garlic cloves
- 2 tablespoons Vegetable oil
- 1 pound Ground chicken
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 0.5 cup Fresh coriander leaves
- 3 stalks Green onions
- 1 tablespoon Lime juice
- 0.25 cup Chili sauce (soy-free)
Instructions
Shred the cabbage and carrot, and peel and finely slice the jicama. Mince the garlic cloves.
In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground chicken to the skillet, using a spatula to break up the meat. Cook for 5-7 minutes until fully cooked and no longer pink. Season with salt and white pepper.
Add the shredded cabbage, carrot, jicama slices, and bean sprouts to the skillet. Stir-fry for another 5 minutes until the vegetables are tender but still crisp.
Add the lime juice and toss everything to combine, cooking for an additional minute. Remove from heat and let it cool slightly.
Prepare the rice paper wrappers by filling a shallow pan with warm water. Dip each rice paper sheet in the water for about 5 seconds until just pliable, then lay it on a clean surface.
Place a couple of tablespoons of the cooked filling in the center of a rice paper wrapper. Top with fresh coriander leaves and chopped green onions.
Fold in the sides and tightly roll the wrapper around the filling to form a neat roll. Repeat this process with the remaining wrappers and filling.
Serve the popiah rolls with the soy-free chili sauce for dipping, and enjoy!
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.5 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4268 mg | 91% | |
*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.
