The Best Malaysian Wrap You've Never Had

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in cost.

chili sauce

🥗Healthier: salsa

💰Cheaper: hot sauce

Salsa offers a fresh flavor with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and offers a different texture.

Cut the shrimp in half and set aside.

Slice yikama, carrot, celery, and onion into strips.

Peel the yikama and chop it into similar sizes as the other vegetables.

Beat the eggs in a bowl.

Heat a wok to medium-high and add about 1 tablespoon of avocado oil.

Pour in a quarter of the beaten eggs to make a flat crepe and cook until set, then transfer to a cutting board and slice into strips.

Repeat with the remaining eggs.

Add shrimp to the hot wok and cook until curled and opaque, then transfer to a bowl.

Add more oil to the wok and cook the sliced onion for about a minute.

Add the remaining vegetables (yikama, carrot, celery) and cook until softened, then add garlic last.

Season with soy sauce, oyster sauce, and drizzle sesame oil on top.

Assemble the popiah by placing a spring roll wrapper in a diamond shape, adding lettuce, egg strips, vegetable filling, shrimp, Chinese sausage, crushed peanuts, fried shallots, and cilantro, then drizzle with hoisin and Lingham's hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens