Low Fat Popiah
Delightfully light yet bursting with flavor, this Low Fat Popiah recipe is the perfect guilt-free snack or appetizer that doesn’t compromise on taste. These fresh and healthy Malaysian-style spring rolls feature tender jicama, crisp carrots, crunchy bean sprouts, and protein-packed tofu, all stir-fried with aromatic garlic and a savory blend of sweet soy and low-sodium soy sauce. Wrapped in delicate popiah skins and nestled with fresh lettuce, each bite offers a satisfying mix of textures and flavors. Ready in just 40 minutes, this recipe is ideal for anyone seeking a low-fat, plant-based option that’s as nutritious as it is delicious. Serve these rolls fresh for a wholesome treat your family and friends will love!
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Ingredients
- 10 sheets Popiah skins
- 350 grams Jicama (sengkuang), peeled and julienned
- 100 grams Carrot, peeled and julienned
- 100 grams Bean sprouts
- 80 grams Green beans, thinly sliced
- 200 grams Firm tofu, crumbled
- 3 cloves Garlic, minced
- 5 leaves Lettuce leaves
- 2 tablespoons Sweet soy sauce (ketjap manis)
- 1 tablespoon Low-sodium soy sauce
- 0.25 teaspoon Ground white pepper
- 0.25 teaspoon Salt
- 1 tablespoon Canola oil
- 50 ml Water
Directions
Step 1
In a large skillet or wok, heat the canola oil over medium heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Step 2
Add the crumbled tofu and cook until it's slightly golden, about 5 minutes.
Step 3
Add the julienned jicama, carrot, and green beans to the pan and stir-fry for another 5 minutes.
Step 4
Pour in the sweet soy sauce, low-sodium soy sauce, ground white pepper, salt, and water. Stir well to combine.
Step 5
Reduce the heat to low, cover the pan with a lid, and let the mixture cook for another 5 minutes, or until the vegetables are tender but still have a bit of crunch.
Step 6
Stir in the bean sprouts and combine well. Turn off the heat and let the mixture cool slightly.
Step 7
To assemble the popiah, place a popiah skin on a clean surface. Lay down half a lettuce leaf on one side of the popiah skin.
Step 8
Spoon about 2 to 3 tablespoons of the vegetable filling onto the lettuce.
Step 9
Fold in the sides of the popiah skin over the filling, then roll up tightly to enclose the filling.
Step 10
Repeat the rolling process with the remaining popiah skins and filling.
Step 11
Serve the low-fat popiah rolls immediately for the best taste and texture.
Nutrition Facts
| Serving size | (1375.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1394.3 |
| Total Fat 33.0g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3467.9mg | 0% |
| Total Carbohydrate 232.4g | 0% |
| Dietary Fiber 38.4g | 0% |
| Total Sugars 34.3g | |
| Protein 58.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 682.1mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 1917.4mg | 0% |
Source of Calories