Popiah (Malaysian Spring Rolls)

Tap an ingredient or step to check it off.

1. 1Step 1: Heat up a tablespoon of oil in a non-stick wok or pan. Once the wok is heated, add the garlic and saute for about a minute until fragrant.
2. 2Step 2: Add the jicama, salt, sugar, and 1/2 cup of water. Bring the mixture to a boil, then lower the heat to a gentle simmer.
3. 3Step 3: Cover and cook for 20-25 minutes, or until the jicama is tender, stirring halfway through. Add a splash more water if the mixture is dry. Set aside.
4. 4Step 4: While the jicama is cooking, bring a pot of water to a boil and blanch the bean sprouts for about 30 seconds. Drain and set aside.
5. 5Step 5: Place a wrapper on a flat surface, like a chopping board. Spread a thin layer of hoisin sauce on it, then place a piece of lettuce on top.
6. 6Step 6: Place a few tablespoons of the jicama filling on the lettuce, then top with a small amount of bean sprouts, diced tofu, and chopped peanuts.
7. 7Step 7: Fold up both sides of the wrapper, then roll it up tightly like a burrito. Repeat until all ingredients are used up. You should get around 8-10 popiah.
8. 8Step 8: Slice them into bite-sized pieces before serving.