To begin, heat 2 tablespoons of vegetable oil in a large wok over medium heat. Add the minced garlic, sliced shallots, and chopped dried shrimp. Sauté until aromatic and golden, stirring frequently to avoid burning the garlic.

Continue by adding the jicama, carrots, French beans, and tofu to the wok. Stir-fry for 3–4 minutes, allowing the vegetables to soften slightly while maintaining a pleasant crunch.

Season the filling with soy sauce, sugar, white pepper, and a small pinch of salt. Pour in the water and cover. Let it simmer for 10–12 minutes or until the vegetables have absorbed most of the liquid but remain moist.

Remove the wok from the heat and allow the mixture to cool to room temperature. This is crucial, assembling the Popiah while the filling is hot may cause the skins to tear or become soggy.

While the filling cools, prepare the egg omelettes. Beat the eggs lightly and cook in a non-stick pan to form thin crepes. Once cooled, slice them into fine strips and set aside for rolling.

Lay out a Popiah skin on a clean flat surface. Spread about 1 teaspoon of hoisin sauce across the centre horizontally, and a dab of garlic chilli sauce if you prefer it spicy.

Place a leaf of lettuce on top of the sauce, followed by 2–3 tablespoons of the cooked filling. Top with some julienned cucumber, egg strips, and a pinch of fried shallots for crunch.

To wrap, fold the bottom edge of the Popiah skin over the filling, fold in the sides tightly, and roll it up like a burrito. Be gentle but firm to ensure a neat roll that holds its shape.

Repeat the process with the remaining wrappers and filling. Serve immediately, sliced diagonally for presentation, or whole. Optionally, serve with extra chilli sauce or sweet sauce on the side.