Popiah Medan (Fresh Spring Roll with Jicama)

Popiah Medan (Fresh Spring Rolls with Jicama)

Course: Appetizer, Snack
Cuisine: Indonesian Chinese
Servings: 20 popiah
Author: Marvellina
Fresh spring roll is filled with jicama, carrots, and shrimp mixture. Popiah is one of my favorite street food. Learn how to make fresh spring roll wrapper easily too.
Print Recipe


Spring roll wrappers (makes about 20 skins or more):


  • 500 gr jicama/ yam bean / bang kuang peeled and shredded
  • 10 oz shrimp peeled, deveined, and diced
  • 1/3 cup dried shrimp soak in warm water until soft and finely chopped
  • 3 cloves garlic peeled and finely minced
  • 4 Tbsp cooking oil


  • 1/2 tsp Salt
  • 1/4 tsp sugar
  • 1/4 tsp ground black pepper

Sauce (optional):

Other ingredients you can include in the filling (as many or as few as you wish):

  • 2 eggs (beaten and made into omelette and cut into long strips)
  • 1 medium-size cucumber (peeled and cut into long strips)
  • 100 gr ground roasted peanuts


Making the spring roll wrappers:

  • Mix the flour salt and water in a large mixing bowl. Strain the mixture through a strainer to make sure you get a smooth batter
  • Turn on the heat on your stove to the lowest. Place the non-stick pan, about 8-inch size if you have one. Use a large pastry brush to brush the batter on the pan. 
    how to make fresh spring roll wrappers
  • Brush several times to make sure you are covering the surface so there won't be any hole on the wrapper
    how to make fresh spring roll wrappers
  • Once you are done brushing, turn the heat up to start cooking the batter. The batter will slowly turn white starting from the edge 
    how to make fresh spring roll wrappers
  • Once the bottom has cooked, gently peel it off the pan to a plate. Cover with a cloth. 
    how to make fresh spring roll wrappers
  • Wipe the pan clean and repeat the process. Give the batter a stir each time before brushing
  • Once the wrapper has cooled down, you can stack them up and cover with a cloth until needed. The wrapper can be made one day ahead, covered and keep at room temperature until the next day. Make sure they are completely cool down so no condensation is formed when you wrap them 

Preparing the filling:

  • Preheat oil in a skillet or wok. Add in garlic and stir fry for about 10 seconds and add the dried shrimp and stir fry for another minute. Add shrimp and stir-fry until they just started to turn color. Add the yam bean/ bang kuang, carrots and seasonings. Stir fry until the yam beans started to soften. Have a taste and add more salt if needed. Sometimes the yam beans may ooze out more water as you stir-frying them, that's normal. Once the yam beans are soft, it's done


  • Place 1 piece of popiah skin on a clean working surface or cutting board. Brush the skin with some chili sauce and hoisin sauce, if using in the lower 1/3 of the wrapper. Scoop about 2-3 Tbsp of the yam bean mixture on top of the sauce or other filling ingredients you choose to add. Fold the two sides in firmly tuck and roll up tightly. Cut into desired pieces and serve immediately. Only prepare as many as you would eat. This is not something to prepare ahead of time as the skin will get soggy and tear


  • Popiah skin usually only good for 1-2 days. If you store them in the refrigerator, they will lose that elasticity and break when you try to wrap. I made them one day before I plan to serve the popiah and let them cool down completely and then cover with plastic wrap at room temperature until the next day when I'm ready to make popiah