Popiah

Name: Popiah
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 16 rice paper wrappers (spring roll wrappers); 6 oz firm tofu, pressed and shredded; 8 lettuce leaves (butter or romaine), torn into pieces; 1/2 cucumber, julienned; 1 carrots, julienned; 2 cups fresh bean sprouts; 1/2 cup fresh cilantro, chopped; 1/2 cup prepared peanut sauce (or peanut butter); 1 cup warm water (for softening wrappers)

Delicate Taiwanese spring rolls filled with a savory mixture of peanut sauce, vegetables, and tofu, wrapped in thin crepes. A beloved appetizer that's fresh, flavorful, and endlessly customizable.

25 minEasyServes 4280 cal/serving

TaiwaneseAppetizerNo-CookVegetarianVeganGluten-Free

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Ingredients

16 rice paper wrappers (spring roll wrappers)
6 oz firm tofu, pressed and shredded
8 lettuce leaves (butter or romaine), torn into pieces
1/2 cucumber, julienned
1 carrots, julienned
2 cups fresh bean sprouts
1/2 cup fresh cilantro, chopped
1/2 cup prepared peanut sauce (or peanut butter)
1 cup warm water (for softening wrappers)

Instructions

1

Prepare all filling ingredients by washing and cutting them into appropriate sizes.
2

Pour 1 cup warm water (for softening wrappers) into a shallow bowl or plate.
3

Working with one 16 rice paper wrappers (spring roll wrappers) at a time, dip it briefly into water to soften, about 5 seconds.
4

Place the softened wrapper on a clean, damp work surface.
5

Layer the filling in the center of the wrapper: 1/2 cup prepared peanut sauce (or peanut butter), then 8 torn into pieces lettuce leaves (butter or romaine), 1/2 julienned cucumber, 1 julienned carrots, 6 oz pressed and shredded firm tofu, 2 cups fresh bean sprouts, and 1/2 cup chopped fresh cilantro.
6

Fold the bottom of the wrapper over the filling, then fold in both sides and roll tightly away from you.
7

Place seam-side down on a serving plate.
8

Repeat with remaining wrappers and filling.
9

Serve immediately with extra peanut sauce for dipping.

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Questions

What is Popiah?

Delicate Taiwanese spring rolls filled with a savory mixture of peanut sauce, vegetables, and tofu, wrapped in thin crepes. A beloved appetizer that's fresh, flavorful, and endlessly customizable. This reference files it under Taiwanese appetizer: made without cooking, rated easy and about 25 minutes start to finish.

Do I have to press the tofu for Popiah?

Yes, if you want it to brown. Step 5 squeezes out water that would otherwise steam the surface and dilute the sauce.

What can I use instead of cilantro in Popiah?

The entry for Popiah calls for 1/2 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use a different firmness of tofu instead of tofu in Popiah?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Popiah uses 6 oz firm tofu, pressed and shredded.

How do I store and reheat Popiah?

Refrigerate what is left of Popiah within two hours and eat it within three days. It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

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