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Shrimp Floss Spring Roll
Makan Tengah Hari • Malaysia
How to Make Shrimp Floss Spring Roll (Traditional & Healthy Version)
Shrimp Floss Spring Roll, locally known as 'Popiah Serunding Udang', is a beloved dish in Malaysian cuisine, offering a delightful medley of textures and flavors. This spring roll is filled with aromatic shrimp floss (serunding udang), fresh local vegetables, and wrapped in delicate 'popiah' skins. Originating from Malaysia’s vibrant multicultural communities, this dish is often enjoyed during festive gatherings and family lunches, especially in Penang and Malacca. The combination of lemongrass, shallots, and a hint of pandan gives it a uniquely Malaysian aroma and taste. What sets Shrimp Floss Spring Roll apart is its balance of sweet, savory, and umami notes, making it both satisfying and light. As Malaysian cuisine celebrates diversity, this dish is a testament to the harmonious blend of Malay, Peranakan, and Chinese influences, and uses local staples such as cucumbers, carrots, and fresh herbs. Shrimp floss adds a protein-packed punch while keeping the dish low in fat, making it a smart choice for those watching their calories. Whether for lunch or as a snack, this healthy Malaysian spring roll is a flavorful way to enjoy traditional cooking with a modern, nutritious twist.
Bahan-bahan(untuk 2 spring rolls per serving)
- 4 sheets Popiah skin (fresh spring roll wrappers)
- 1/2 cup Shrimp floss (serunding udang) (use homemade or store-bought)
- 1/2 cup Carrot (julienned)
- 1/2 cup Cucumber (julienned)
- 4 leaves Lettuce leaves (local romaine or butterhead)
- 2 tbsp Fresh coriander (daun ketumbar) (chopped)
- 2 cloves Shallots (thinly sliced)
- 1 stalk Lemongrass (finely chopped, white part only)
- 1 small leaf Pandan leaf (tied in a knot, optional for aroma) - pilihan
- 1 tsp Olive oil (for sautéing)
- 1 tbsp Light soy sauce
- 1/4 tsp White pepper
Arahan
- 1
Heat olive oil in a non-stick pan. Sauté shallots and lemongrass until fragrant. Add pandan leaf for extra aroma if desired.
5 minutes
Keep the heat medium-low to avoid burning the aromatics.
- 2
Add shrimp floss (serunding udang) to the pan. Stir well to combine with aromatics. Season with light soy sauce and white pepper.
3 minutes
Use a wooden spatula to avoid breaking up the floss texture.
- 3
Remove the pandan leaf and set the shrimp floss filling aside to cool.
2 minutes
Allowing the filling to cool prevents the popiah skin from tearing.
- 4
Prepare your vegetables: julienne carrot and cucumber. Wash and pat dry lettuce leaves and coriander.
5 minutes
Dry veggies thoroughly for crispier rolls.
Kenapa hidangan ini sihat
By combining lean shrimp floss with fresh, local vegetables and minimal oil, this recipe offers a healthier alternative to deep-fried rolls. It supports weight management, heart health, and stable blood sugar levels. The inclusion of fiber-rich greens and herbs helps with digestion, while the dish’s low-calorie profile suits those aiming for a healthier Malaysian lunch option.
This Shrimp Floss Spring Roll is rich in lean protein from shrimp floss, providing essential amino acids for muscle repair. The abundance of fresh vegetables adds dietary fiber, vitamins A and C, and minerals like potassium. Using olive oil keeps saturated fat low, while coriander and lemongrass add antioxidants. Low in carbohydrates and free from added sugars, this dish makes a nutritious, balanced meal or snack suitable for calorie-conscious eaters.
Petua
- 💡Prepare shrimp floss ahead for quick assembly.
- 💡Use damp kitchen towels to keep popiah skins soft while assembling.
- 💡Add a squeeze of fresh lime for a zesty twist.
Penyimpanan & hidangan
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours. Avoid freezing as the popiah skin may become soggy. Store filling and vegetables separately for longer freshness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
