A brunch favorite in Malaysia, popiah is made by wrapping a turnip, carrot, and egg filling in a thin crepe. Served cold, it makes a light and satisfying breakfast roll.
Salt the grated turnip and let it rest for 10 minutes, then firmly squeeze out the liquid by hand.
Whisk the flour with 1 egg, water, and salt until smooth. Cook thin crepes in a lightly greased skillet and set them aside on a plate.
Sauté the garlic paste in olive oil. Add the drained turnip and carrot and sauté for 10 minutes, until tender. Beat the remaining egg, add it to the side of the filling, and cook while stirring.
Place a lettuce leaf, hot pepper sauce if desired, and 1 spoonful of filling on each crepe. Fold in the sides and roll tightly. Let cool, then slice and serve.
After grating the turnip, salt it and let it rest for 10 minutes, then squeeze out the liquid. Otherwise, the filling may become watery and tear the crepe. Allergens: contains wheat (gluten) and eggs.
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