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Malaysian

Popiah Basah (Malaysian Fresh Spring Rolls)

Soft Malaysian popiah basah filled with jicama, carrot, tofu, bean sprouts, lettuce, and sweet-savory sauce.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Popiah Basah (Malaysian Fresh Spring Rolls)

45 mintotal

Prep 25 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time, but let the filling cool to just warm before rolling; hot filling steams the wrapper from the inside and tears it.

Method

  1. Heat oil in a pan and cook garlic until aromatic. Add tofu and cook until lightly firm at the edges.

  2. Add jicama, carrot, soy sauce, sugar, and salt. Cook until the vegetables soften but still keep a little bite.

  3. Add bean sprouts and cook briefly, then cool the filling until just warm.

  4. Mix sweet soy sauce and red chilli sauce to make a quick popiah sauce.

  5. Lay a wrapper flat, spread a little sauce, add lettuce, then spoon the jicama filling over it.

  6. Fold the sides inward and roll tightly but gently so the wrapper stays soft and does not tear.

  7. Slice if desired and serve soon after rolling.

How to tell it's done

The wrapper should stay soft, the filling juicy but not wet, and the vegetables lightly crisp.

Getting it right

Tip

Cool the filling before rolling; hot filling makes the wrappers soggy and easier to tear.

What to serve it with

Serve as a light snack or lunch with extra chili sauce on the side.

Common mistakes

The wrapper tears as you roll.
Let the filling cool to just warm and drain any liquid off it. Hot, wet filling softens a popiah skin from the inside, and it splits the moment you fold.
The roll is soggy by the time it is eaten.
Squeeze the cooked jicama gently and spread the sauce thinly on the wrapper rather than pooling it. Popiah basah is soft by design, but it should not be wet.

Substitutions

  • Use spring roll wrappers only if soft popiah wrappers are unavailable; keep them pliable and do not fry them for this dish.

Storing and reheating

Best within an hour, at room temperature. The cooked filling keeps three days in the fridge and is the part to prepare ahead. Do not refrigerate rolled popiah — the skins go stiff and cloudy. They do not freeze.