POPIAH WRAPPERS RECIPES

Steps:

• Sift together the dry ingredients.
• Mix in the rest of the ingredients.
• Knead the dough. It should have a bouncy texture, and should stick to your hand. Heat up a wok, without oil, and make sure to use a non stick pan, as it is easier.
• When the wok is hot, spread the dough around the wok in a thin layer (use your hand as the dough is still sticking to it). Size is about 6 inches.
• Remove when cooked (roughly around 30 seconds).

Steps:

• To make filling: Heat oil and fry garlic till fragrant.
• Add in french bean, carrot and turnip, braised with stock till soft.
• Add seasoning (soya sauce, preferred) and reduced till gravy is almost dry.
• Remove cooked vegetables and strain to separate gravy stock.
• SAUCES/ CONDIMENTS.
• Sweet Sauce:.
• Fresh red chili paste (grind fresh red chili in blender).
• Fry chopped garlic till golden brown.
• Crushed Peanuts (pounded?).
• To roll popiah: Spread sweet sauce onto skin, followed by chilli (optional).
• Place 1 pc of Chinese lettuce onto the skin.
• Place 2 tablespoon of the braised vegetable onto the lettuce.
• Continue to sprinkle other condiments/ ingredients.
• Add some fried garlic with oil unto ingredient (optional).
• Fold bottom and side corners before rolling.
• Secure with vegetable glue before final roll.
• Serve with garnish of chopped spring onions, coriander, fried shallot and sauce (as dip).