Popiah or Fresh Malaysian Veggie Spring Rolls

Today Nok makes an iconic Malaysian Spring Roll known as Popiah. She will show you a simple method for making the perfect skins. This vegan version of this popular street food uses tofu and sweet peppers for the filling. Making the dough is simple enough, but you will learn the technique for making the skins for your rolls. The filling is from her own homemade tofu, which when crumbled becomes reminiscent of ground meat. Can be eaten as is or fried for a crispy texture.

• MAKE THE SKINS
o Sifted flour 200 g
o Salt
o Hot water, mix, then knead
o Rest for about 15 min
o Roll into a log, cut into equal pieces, form balls
o Cover to keep moist
o Flatten and use corn starch to keep it from sticking
o Mix oil and corn starch
o Roll as thin as possible
o Stack together, and roll out to the desired size
o Steam together for about 5 to 8 minutes
o
• THE FILLING
o Tofu, firm and crumbled
o Onion and garlic
o Sweet pepper, green and red
o Chili oil, the previous link, cook garlic and onion
o Cook tofu into the mix
o Salt and dark soy sauce
o Cook the peppers into the mix
o Brown sugar, could use oyster sauce if not vegan
Chili Oil:   • How To Make Chili Oil The Easy Way  
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