Sugar-Free Popiah
Discover a fresh, guilt-free twist on the beloved Southeast Asian delicacy with this Sugar-Free Popiah recipe! Perfect for health-conscious foodies, this dish features light, flour-based popiah skins encasing a vibrant medley of nutrient-packed ingredients like crispy bean sprouts, julienned carrots, tender cabbage, and savory firm tofu, complemented by tender chicken breast. Flavored with aromatic garlic and shallots, and enhanced with soy sauce and oyster sauce, this sugar-free variation delivers all the traditional flavor without added sugars. Easy-to-follow and ready in under an hour, these bite-sized delights are ideal for sharing, whether served as appetizers or wholesome snacks. Embrace this healthier approach to popiah making and enjoy a satisfying culinary experience that's big on flavor and nutrition.
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Recipe Information
Ingredients
- 10 pieces Fresh popiah skins
- 200 grams Firm tofu
- 2 medium Carrots
- 100 grams Bean sprouts
- 200 grams Cabbage
- 3 cloves Garlic
- 2 small Shallots
- 200 grams Cooked chicken breast
- 10 pieces Lettuce leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Olive oil
Instructions
Dice the firm tofu into small cubes and set aside.
Peel and julienne the carrots. Thinly slice the cabbage. Rinse the bean sprouts under cold water and drain well.
Finely chop the garlic and shallots.
Slice the cooked chicken breast into thin strips.
Heat a large pan over medium-high heat and add 1 tablespoon of olive oil.
Add the chopped garlic and shallots to the pan and sauté until fragrant.
Add the diced tofu to the pan and stir fry for about 5 minutes, or until golden brown.
Add the sliced chicken, carrots, cabbage, and bean sprouts to the pan.
Stir in the soy sauce, oyster sauce, and ground white pepper. Cook for another 5-7 minutes until the vegetables are tender.
Transfer the filling mixture to a large bowl to cool.
Lay a piece of popiah skin on a clean surface. Place a lettuce leaf on top.
Spoon about 2 tablespoons of the cooled filling onto the lettuce.
Fold the bottom edge of the skin over the filling, then fold in the sides and roll up tightly.
Repeat the process with the remaining popiah skins and filling.
Serve immediately or store in an airtight container in the refrigerator for up to a day.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 3428 mg | 149% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 34.5 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1865 mg | 40% | |
*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.
