Popiah

Ingredients

Peanuts

1/2 cup, crushed

Cilantro

1/2 cup, chopped

Lettuce leaves

8 large leaves, for wrapping

Sesame oil

2 tablespoons

Hoisin sauce

3 tablespoons

Soy sauce

2 tablespoons

Garlic

3 cloves, minced

Eggs

2, beaten (for omelette strips)

Shrimp

1 cup, cooked and peeled

Cooked chicken or pork

1 cup, shredded

Firm tofu

1 cup, diced

Bean sprouts

1 cup

Cabbage

1 cup, shredded

Carrots

1 cup, julienned

Popiah wrappers

8-10 wrappers

Instructions

1. In a large pan, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the julienned carrots, shredded cabbage, bean sprouts, diced tofu, and cooked chicken or pork to the pan. Stir-fry for about 5 minutes, or until the vegetables are slightly softened.
3. Pour in the soy sauce and hoisin sauce. Stir to combine and cook for another 2 minutes until everything is well coated and heated through.
4. In a separate pan, prepare the omelette by cooking the beaten eggs over low heat until set. Once cooked, slice the omelette into thin strips and set aside.
5. On a clean surface, lay out a popiah wrapper. Place a lettuce leaf on top of the wrapper and add a generous spoonful of the vegetable and meat/tofu mixture.
6. Top the filling with a few strips of the cooked omelette, several shrimp, chopped cilantro, and a sprinkle of crushed peanuts.
7. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, securing the filling inside.
8. Repeat with the remaining ingredients until all the popiah rolls are assembled.
9. Serve the popiah rolls immediately with extra hoisin sauce and crushed peanuts on the side for dipping.