Vegetable wraps (popiah)

Ingredients

• 2 tbsp peanut oil
• 2 garlic cloves, diced
• 150 g beansprouts
• 150 g daikon, peeled, shredded
• 150 g carrot, peeled, shredded
• 100 g young bamboo shoot, sliced
• 150 g Chinese cabbage, finely sliced
• 1 tbsp light soy sauce
• ½ tsp salt
• ½ tsp sugar
• 1 cup sliced Asian celery
• 1 spring onion, sliced
• 100 g fried tofu, finely sliced
• 12 popiah skins (see Note)
• 1 head green lettuce, separated
• sweet chilli sauce, to serve

Cooling time 5 minutes

Instructions

Heat the peanut oil in a wok over high heat. Add the garlic and sauté until fragrant.

Add the beansprouts, daikon, carrot, bamboo shoot and cabbage. Stir-fry for 2 minutes.

Season with light soy sauce, salt and sugar. Stir-fry for a further minute.

Add the Asian celery, spring onion and tofu, and stir-fry for a further minute.

Transfer the beansprout mixture to a glass bowl and set aside for 5 minutes to cool.

Place 1 piece of popiah on a clean work surface. Place a lettuce leaf in the centre. Add a handful of the beanspout mixture.

Roll the popiah skin to enclose the filling, folding the left and right edges in as you go.

Repeat with the remaining popiah sheets and beansprout mixture.

Slice each wrap into thirds. Serve with the sweet chilli sauce.

Note

•Popiah skins can be found at Asian grocers, or made by quickly rubbing a sticky dough made with wheat flour, water and salt onto a hot pan surface so only a thin layer is left behind.