Go Back
Print Recipe
No ratings yet

Fujian Spring Roll (福建潤餅)

Category: Snack
Region: Fujian

Ingredients

Filling

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced shallot
  • 8 ounces pork belly cut into thin strips
  • ¼ cup Laojiu cooking wine
  • ½ cup water
  • 1 pound cabbage shredded thinly
  • 1 medium carrot julienned thinly
  • 4 ounces bamboo shoots julienned thinly
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper

Egg Omelette

  • 2 eggs
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil.

Additional Filling Ingredients

  • 4 ounces peanuts ground
  • 4 ounces tofu deep-fried and julienned thinly
  • 4 ounces medium shrimp boiled and cut into halves lengthwise
  • 4 ounces mung bean sprouts blanched and cooled
  • 2 ounces cilantro sprigs
  • ¼ cup sweet soy sauce
  • ¼ cup chili sauce

Auria's Popiah Wrapper

  • 2 cups all purpose flour
  • 2 tablespoons tapioca flour
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup water

Instructions

  • Heat a wok over high heat until a droplet of water sizzles and evaporates immediately upon contact. Swirl 1 tablespoon of vegetable oil around the bottom and sides of the wok to coat it evenly. Add the shallot to the wok and stir-fry until fragrant, about 30 seconds. Add the pork and continue to stir-fry until the meat is cooked through, about 3 minutes. Add the wine and water to the wok and turn the heat to medium. Cover the wok and cook the pork until tender, about 30 minutes. Add the cabbage, carrots and bamboo shoots to the wok and continue to cook until the vegetables are tender, about 15 minutes. Add the salt and pepper, then remove the filling from the wok and place it in a shallow bowl and let cool to room temperature.
  • Whisk the eggs together with the salt in a small bowl. Heat 1 tablespoon vegetable oil in a frying pan until just about to smoke. Pour the egg into the frying pan and swirl the egg around to completely coat the frying pan. Cook the egg for about two minutes over medium heat. Flip the egg and cook the other side for another two minutes. Let the egg cool and then julienne the egg sheet into thin 2-inch long strips. Prepare all the other filling ingredients and let cool to room temperature.
  • Make the wrapper by sifting the flour with the tapioca starch and salt. Add the vegetable oil and water, and knead until elastic and smooth. Heat a non-stick 12-inch frying pan over low heat until warm or about 200 degrees F. Use your hand to scoop about 1 cup of the dough and smear the frying pan with a very thin layer of the dough. Cook the dough for about 1 minute then remove with a spatula. Repeat for the rest of the dough.
  • Serve the filling in a bowl and all the other ingredients and the sauces in small plates or bowls. Serve the wrapper separately on a plate covered with a damp towel or sealed in plastic wrap. The diners make their own spring rolls by placing the filling along with their choice of other ingredients and sauce in the center of a wrapper. Then they roll the wrapper around the filling and eat it with their fingers.