Singaporean Popiah

Instructions

1. Prepare the vegetables
   Julienne the jicama, turnip, carrots, and French beans into thin strips. Remove the tails from bean sprouts. Set all vegetables aside separately.
2. Cook the filling
   Heat 3 tablespoons of oil in a wok over medium heat. Add minced garlic and stir-fry until fragrant, about 30 seconds. Add jicama and turnip, stir-frying for 5 minutes. Add 1/2 cup water, cover and simmer for 10 minutes until vegetables are soft but still retain some crunch.
3. Add remaining vegetables
   Add bean sprouts, carrots, and French beans to the wok. Stir-fry for another 3-4 minutes until vegetables are just cooked but still crisp. Season with salt and pepper to taste. Remove from heat and drain excess liquid. Allow the filling to cool completely.
4. Prepare the proteins
   In a separate pan, heat 1 tablespoon of oil and fry the sliced lap cheong for 2-3 minutes until crisp. Remove and set aside. In the same pan, lightly fry the tofu strips until golden, about 2 minutes per side. Drain on paper towels.
5. Set up assembly station
   Arrange all components in separate bowls: cooled vegetable filling, fried lap cheong, tofu strips, sweet flour sauce, hoisin sauce, chili sauce, crushed peanuts, and fried shallots. Have a clean, damp cloth ready to keep popiah skins moist.
6. Assemble the popiah
   Lay a popiah skin on a clean work surface. Spread 1 teaspoon of sweet flour sauce and 1/2 teaspoon of hoisin sauce in the center. Add 2-3 tablespoons of the vegetable filling, leaving a 2-inch border all around. Top with some lap cheong, tofu strips, crushed peanuts and fried shallots.
7. Roll the popiah
   Fold the bottom edge of the skin over the filling, then fold in both sides. Roll tightly from bottom to top, sealing the edge with a little sweet flour sauce. The roll should be firm but not too tight to tear the skin.
8. Serve fresh
   Cut each popiah roll diagonally in half and arrange on a serving plate. Serve immediately with additional sweet flour sauce, hoisin sauce and chili sauce on the side for dipping.