Dairy and Egg-Free Popiah (Spring Rolls)
Fresh spring rolls filled with cooked vegetables and sauces, adapted for dairy and egg allergies. A customizable and refreshing snack.
Ingredients
- 8 sheets Popiah skin (thin wheat crepe)
- 1 medium Turnip
- 1 large Carrot
- 0.5 cup Green beans
- 0.5 block Firm tofu
- 2 cloves Garlic
- 2 tbsp Vegetable oil
- 2 tbsp Hoisin sauce
- 2 tbsp Sweet soy sauce
- 1 tsp Chili sauce
- 2 tbsp Roasted peanuts (crushed)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the filling: Julienne turnip, carrot, and green beans. Dice the tofu.
- 2Sauté garlic in vegetable oil. Add turnip and carrot. Cook until slightly softened.
- 3Add green beans and tofu. Cook for another 5 minutes. Season with a pinch of salt and pepper.
- 4Assemble the popiah: Lay a popiah skin on a flat surface. Spread hoisin sauce, sweet soy sauce, and chili sauce on the skin.
- 5Add the cooked vegetable mixture. Sprinkle crushed peanuts on top.
- 6Fold the sides of the skin inwards. Roll tightly from the bottom up.
- 7Serve immediately or wrap in plastic wrap for later.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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