Popiah – Malaysian Rice Crêpes
These Southeast Asian spring rolls surprise with juicy pork loin and stir-fry vegetables wrapped up in tender crêpes, finished with a sweet and savory sauce. For gluten-free crêpes, use only all-purpose, gluten-free flour to prepare slightly thicker crêpes, and serve immediately. Be sure to check sauce and filling ingredients for alternatives to guarantee a gluten-free meal. Serves 4.
Crêpe Batter (makes 12-16 crêpes)
1/2 c ea rice flour* and all-purpose flour
2 T corn starch
3 eggs, beaten
1 c coconut milk
1/4 c water + pinch salt
3 eggs, beaten
2 T vegetable oil
1 T fresh ginger, minced
2 garlic cloves, minced
1/2 lb boneless pork loin, cut into strips
1 sm yellow onion, julienned
1/2 c bamboo shoot strips
1/2 c carrot, cut into matchsticks
1 sm red bell pepper, julienned
2 T hoisin sauce
pinch black pepper
Sauce (combine all and reserve)
1/4 c sweet chili sauce
1/4 c kecap manis (sweet soy sauce)
1/4 c hoisin sauce
1 T brown sugar
1/2 T curry powder
10 lettuce leaves, shredded
1/2 cucumber, cut into matchsticks
1 c bean sprouts
1 c fried tofu strips
1/2 bunch cilantro leaves
In a mixing bowl, whisk batter ingredients until smooth, similar to thin pancake batter. Heat a 6-7” non-stick pan, lightly oil with cooking spray and pour just enough batter to cover pan, lifting and turning to coat evenly. When crêpe sets (approx. 1 min), flip and cook 1 min more. Stack crêpes separated with wax paper to prevent sticking.
For filling, add eggs to a hot skillet and cook into a simple, flat omelet. Roll omelet onto work surface and cut into ½” slices. Set aside. Over med-high heat, add veg oil, ginger and garlic to large skillet; stir-fry for 30 sec until fragrant. Add pork; cook 2-3 min until no longer pink. Add bamboo, onion, carrot and bell pepper, and stir-fry until pork is done and veggies are tender-crisp. Remove from heat, toss with hoisin and black.
For assembly, spread a crêpe with sauce, lettuce and pinches of cucumber, sprouts, pork filling, tofu, omelet, more lettuce and roll up. Garnish with cilantro. Note: crêpes will tear if overfilled.
* Look for rice flour in the bulk section or baking aisle of your Market.