Popiah

🔥 Prep

• Peel and julienne the 300 g jicama into thin matchsticks.
• Peel and grate the 100 g carrot using a coarse grater.
• Rinse and shred the 50 g lettuce into thin strips.
• Peel and finely mince the 2 pcs garlic.
• Measure out 1 tbsp soy sauce and have ready.
• Lay out the 8 pcs popiah skins on a clean surface, covering them with a damp cloth to keep moist.
• Have the 50 g peanut powder in a small bowl for easy sprinkling.

🔥 Cook

• 1. Heat 1 tbsp oil in a wok over medium-high heat.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant.
• 3. Stir‑fry the julienned 300 g jicama and grated 100 g carrot for 3-4 minutes until they are just tender but still crisp.
• 4. Stir in the 1 tbsp soy sauce and cook for 1 minute, allowing the flavors to meld.
• 5. Remove the wok from heat and let the vegetable mixture cool slightly.
• 6. Lay a popiah skin flat, place a handful of shredded lettuce, add a spoonful of the vegetable filling, and sprinkle with some peanut powder.
• 7. Roll the skin tightly, folding in the sides, and repeat for the remaining 7 skins.

🔥 Serve

• Serve the popiah rolls whole or sliced diagonally on a platter.
• Offer accompaniments such as sweet chili sauce, hoisin sauce, and lime wedges for dipping.
• Garnish with extra peanut powder and a sprinkle of chopped cilantro if desired.
• Enjoy fresh as a light appetizer or main course.