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Ingredients
- Popiah Skin (paper=like crepe made from plain flour)
- Turnip, at least 1KG in total
- Carrots, 2 or 3 medium sized sticks
- Bean sprouts
- Eggs, 3 or 4
- Peanut, coarse grounded/chunks
- Garlic, 4 – 5
- Shallots, 4 – 5
Optional
- Prawn, boiled and in half, otherwise, if no prawns, can try any meat option. Omit protein for vegetarian option.
- Glass noodles
- lettuce
Condiments
- Soy Sauce
- Pepper
- Black sweet sauce
- Chilli sauce (optional)
Preparation
- Cut turnip and carrots to strips
- Chop garlics and shallots
- Boil bean sprouts and set aside
- Boil eggs and cut to slices/strips
- Deshell and devein prawns, boil to cook, then remove and cool in cold water
Cooking
- Heat wok then, add oil and fry garlic and shallot till fragrance (no browning required)
- Add carrot to fry for 2 – 3 minutes
- Add turnip to fry and stir for another 5 minutes
- Add soy sauce and pepper to taste
- Transfer to a pot on medium heat, add water to continue boiling for another 5 – 10 minutes
Serving
- Take a piece of crepe and apply some sweet sauce and chilli.
- Add dry ingredients first, e.g. grounded peanuts, bean sprouts and eggs
- Finally, add fried turnip/carrot (after draining the water) and wrap into a roll.
