This Chinese dish has been interpreted in Malaysia, Indonesia and Burma in various ways. This version from Luke Nguyen is a simple mix of vegetables, though you could use prawns or Chinese sausage.
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 5 minutes
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.
•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.