Vegetable Popiah Roll
Serving : 5-7 rolls
Easy
Popiah Roll
(A)
Ingredients
1
medium size turnip (sengkuang) Remove the skin
For frying
3
slice ginger (cut into strips)
2
tbsp. olive oil
(C)
Seasoning
1
tbsp. light miso paste
2
tbsp. vegetarian mushroom sauce
Sugar
& soya sauce to taste
Ingredients for wraping
Popiah
skin (make from rice flour) or you can use crepes or make your own thin
egg pancake
Lettuce
& shredder carrot
Hoisin
sauce & chili sauce
Method
1.
Cut the turnip into half make, sure it fit the food processor mouth. Use the
shedder disk to shred the turnip and keep aside.
2.
Set the slow cooker to 2 hours & 30 minutes on high. First add (B) then
(c). Stir well.
Lastly,
add (A). Pour cooked warm water just above the turnip. Let it cooked. Half way
cooking taste, if not enough seasoning, you can add. When it’s cooked, the
turnip is soft and has gravy. Strain the turnip, to remove the gravy. This is
to prevent from making the skin too soggy to eat.
3.
How to wrap.
-
Popiah skin on a plate. Brush hoisin sauce and a bit chili sauce then 1 pc
lettuce on top.
-
Put the cooked turnip on top of the lettuce and others ingredients that you
like. Fold 2 sides of the skin then roll from the bottom towards upwards till
end. Like a pillow.
-
Cut into 3 parts and serve when it hot. (This is can be a starter dish)
: Slow cooker (5KSC6222)
Prepared
by : Bee Bee
West
Metric Sdn Bhd
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