Step 1

Heat up a tablespoon of oil in a non-stick wok/pan. Once wok is heated, place garlic in and saute for a minute or so until fragrant.

Step 2

Next, add in jicama, salt and sugar along with ½ cup of water. Bring mixture to a boil, then lower heat to a gentle simmer.

Step 3

Place the lid on and cook for 20-25 minutes, or until jicama is tender, giving it a stir halfway through. You might have to add a splash more water if the mixture is dry. Set aside.

Step 4

While jicama is cooking, bring a pot of water to a boil and blanch your bean sprout in the boiling water for about 30 seconds. Drain and set aside.

Step 5

Place your wrapper on a flat surface, like a chopping board. Spread on a thin layer of hoisin sauce, them place on a piece of lettuce.

Step 6

Place a few tablespoons of jicama filling on the lettuce, before topping with a small amount of bean sprouts, diced tofu and chopped peanuts.

Step 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.

Step 8

Slice them into bite sized pieces before serving.