Popiah Basah

Global • Vegetarian

140

kcal

5.1g

Protein

24g

Carbs

3.2g

Fat

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About Popiah Basah

Fresh spring roll with turnip and vegetables

How to Make Popiah Basah (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Popiah Basah is a beloved Malaysian snack that encapsulates the vibrant spirit of Malaysia’s multicultural cuisine. Originating from the Peranakan and Chinese communities, Popiah Basah is a fresh spring roll filled with a medley of sautéed vegetables, tofu, and sometimes tempeh, all wrapped in a soft, thin wheat flour skin. Unlike its fried counterpart, this wet version is healthier, as it is steamed and not deep-fried. The taste is sweet, savory, and slightly spicy, depending on the sauce and fillings used. In Malaysia, Popiah Basah is a popular pick at pasar malam (night markets) and festive gatherings, celebrated for its lightness and versatility. The careful balance of fresh jicama (sengkuang), carrots, bean sprouts, and local herbs like daun ketumbar (coriander leaves) delivers a refreshing crunch, while the homemade sauce infuses each bite with authentic Malaysian flavors. This snack is not only satisfying but also highlights the abundant use of local ingredients such as garlic, shallots, and sometimes lemongrass, which contribute to its unique aroma and depth. Ideal for those who seek a vegetarian, health-conscious option, Popiah Basah is a testament to Malaysia’s rich culinary heritage and communal dining traditions.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, soy

Ingredients(for 2 large Popiah Basah rolls per serving)

4 pieces Popiah skin (fresh spring roll wrapper) (Kulit popiah)
1 cup Jicama (Sengkuang, julienned)
1/2 cup Carrot (Julienned)
100g Firm tofu (Diced and lightly pan-fried)
1/2 cup Bean sprouts (Tauge)
2 cloves Garlic (Minced)
2 pieces Shallots (Bawang kecil, thinly sliced)
4 pieces Lettuce leaves (Daun salad, for wrapping)
2 tbsp Coriander leaves (Daun ketumbar, chopped)
2 tbsp Light soy sauce
2 tbsp Sweet bean paste (Taucu manis, for sauce)
1 tbsp Chili paste (Sambal, optional for heat) - optional
1 tbsp Cooking oil (Preferably canola or sunflower)

Instructions

1
Prepare all vegetables by washing and julienning the jicama and carrot. Rinse bean sprouts thoroughly.
5 minutes
Use a mandoline for even, thin strips.
2
Heat oil in a non-stick pan. Sauté shallots and garlic until fragrant. Add jicama and carrot, stir-fry for 3 minutes.
5 minutes
Do not overcook; keep vegetables slightly crunchy to retain nutrients.
3
Add pan-fried tofu, bean sprouts, and light soy sauce. Stir for another 2-3 minutes until all ingredients are well-mixed. Set filling aside to cool.
5 minutes
Let filling cool to prevent soggy wrappers.
4
Prepare the sauce by mixing sweet bean paste, a bit of water, and optional chili paste. Simmer briefly for a thick, spreadable consistency.
3 minutes
Adjust the chili level to your preferred heat.

Why This Dish is Healthy

This Malaysian Popiah Basah recipe is a healthy snack option because it is steamed, not fried, and uses fresh, whole ingredients. High in fiber and low in calories, it supports satiety and stable blood sugar levels. By relying on tofu and vegetables, it avoids the saturated fats and processed components common in less healthy snacks, making it ideal for a balanced diet.

Popiah Basah is packed with dietary fiber from jicama, carrots, and bean sprouts, which supports digestion and gut health. The tofu provides plant-based protein, making it a balanced vegetarian snack. The inclusion of coriander and lettuce adds vitamins A, C, and K, while the minimal use of oil keeps the fat content low. This dish is naturally low in calories, cholesterol, and saturated fat, making it suitable for weight management and heart health.

Pro Tips

💡Tip 1: Always use fresh popiah skins for the best texture and ease of rolling.
💡Tip 2: Let the filling cool before assembling to avoid soggy skins.
💡Tip 3: You can add fresh herbs like daun selasih (basil) for extra aroma.

Storage & Serving

Popiah Basah is best consumed fresh. If needed, store unrolled filling and sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to maintain freshness and texture.

Best served: Breakfast or Lunch