Vegan Seaweed Popiah

Discover the bold and refreshing flavors of Vegan Seaweed Popiah, a plant-based twist on the classic Southeast Asian street-food favorite. These delightful wraps combine soft popiah skins, crisp strips of dried seaweed, and a vibrant filling of crumbled tofu, julienned carrot, jicama, and crunchy bean sprouts, all infused with the umami-rich flavors of soy sauce, sesame oil, and rice vinegar. Finished with fresh cilantro and green onions, these rolls are as visually appealing as they are flavorful. Perfect for a quick lunch or an impressive party appetizer, Vegan Seaweed Popiah is easy to prepare and customizable to your taste. Serve them fresh with hoisin sauce for dipping, and enjoy a healthy, savory snack that’s packed with texture and Asian-inspired flair.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 10 pieces Popiah skins
• 5 sheets Dried seaweed sheets
• 200 grams Extra-firm tofu
• 1 large Carrot
• 1 medium Jicama
• 100 grams Bean sprouts
• 3 cloves Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 3 tablespoons Hoisin sauce
• 2 stalks Green onions
• 1 bunch Cilantro
• 0.5 teaspoon Salt

Directions

Step 1

Begin by preparing the tofu. Drain the tofu and crumble it into small pieces resembling scrambled eggs.

Step 2

Peel and julienne the carrot. Peel and slice the jicama into thin matchsticks.

Step 3

Rinse the bean sprouts under cold water and drain well.

Step 4

Mince the garlic cloves. Thinly slice the green onions and chop the cilantro finely.

Step 5

In a large non-stick pan, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 6

Add the crumbled tofu to the pan and cook for 3-4 minutes until just starting to brown.

Step 7

Stir in the julienned carrot and jicama, cooking for another 2-3 minutes until they are tender yet crunchy.

Step 8

Mix in the bean sprouts, soy sauce, and rice vinegar. Stir well and cook for another 2 minutes.

Step 9

Remove the pan from heat and stir in the chopped cilantro and green onions. Season with salt to taste. Let the mixture cool slightly.

Step 10

Meanwhile, cut the dried seaweed sheets into strips about 1 inch wide.

Step 11

Lay a popiah skin on a clean work surface. Spread 1 teaspoon of hoisin sauce onto the skin.

Step 12

Place a strip of seaweed in the middle of the popiah skin, then add a few tablespoons of the filling mixture on top.

Step 13

Fold the sides of the popiah skin towards the center, then roll it up tightly from the bottom, ensuring the filling is enclosed.

Step 14

Repeat the process with the remaining popiah skins, filling, and seaweed strips.

Step 15

Serve the Vegan Seaweed Popiah fresh with additional hoisin sauce for dipping, if desired.

Nutrition Facts

Serving size	(1285.4g)

Amount per serving	% Daily Value*
Calories	1463.8

Total Fat 37.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 1.4mg	0%
Sodium 4853.7mg	0%
Total Carbohydrate 228.1g	0%
Dietary Fiber 38.5g	0%
Total Sugars 27.7g
Protein 66.1g	0%

Vitamin D 0IU	0%
Calcium 1657.9mg	0%
Iron 17.0mg	0%
Potassium 2116.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 17.4%

Carbs: 60.1%