Prepare the filling

1. Peel the jicama with a potato peeler. Slice each half thinly then cut into matchsticks. One of the recipes I consulted3 prefers this method over shredding to preserve some texture and I agree.
2. Note: when cutting the vegetables and other filling ingredients, keep in mind that while different textures are important, large or rigid pieces make the rolling difficult and may tear the wrapper.
3. Scrape and rinse the carrot. If they are fresh and thin, halve them lengthwise then slice them into half moons. If they are large or not so fresh, grate them using the extra-coarse side of your grater.
4. Quarter and thinly slice the cabbage.
5. Warm up a wok over medium heat. Add the olive oil and, when warm, the garlic. Cook for 1 minute while stirring, then add the jicama. Stir well, then add the carrots, stir again, cover and turn down the heat. Cook on gentle heat, stirring now and then and making sure the vegetables do not stick to the bottom. Add a bit of water if they do. Here I depart from the original recipe in not adding liquid, so that then I don’t need to drain the filling.
6. After 30 minutes, add the cabbage, then cover to let it wilt slightly. After 1 minute, uncover, stir, then pour the coconut milk, stir well, cover and continue cooking, stirring every now and then, until all the vegetables are tender. When ready, sprinkle the sea salt and stir well. Taste and adjust the salt to taste.
7. Break the eggs in a small bowl and whisk them lightly with a fork until just blended. Add the water, then the salt and pepper and whisk briefly.
8. Warm up a well oiled 10-inch / 25-cm skillet on medium heat. Pour the eggs slowly into the skillet and roll the skillet to spread evenly. Cook over low heat until the eggs are set. After the edge is set, run a spatula under it to ensure the bottom does not stick to the pan. When the top is set, flip the frittata and take the skillet off the heat. Transfer the frittata onto a plate. When cooled, roll it and cut into thin strips. Set aside.
9. Warm up a bit of olive oil or coconut oil in a small skillet. Pan-fry a slice of the tofu on both sides until golden. Transfer onto a plate, then slice thinly and cut into matchsticks. Set aside.
10. Wash and drain the lettuce leaves, then cut off the thickest portion of each leaf’s rib, for ease of rolling. Set aside.
11. Cut off roots from spring onions, then thinly slice the white and light green portion (reserve the green top for another use). Warm up a small skillet, add a bit of oil and, when warm, the onions. Cook on gentle heat, while stirring, until tender (a few minutes). Set aside.
12. Warm up the skillet again, add a bit of oil and, when warm, the garlic. Cook for 1-2 minutes while stirring until it smells aromatic. Set aside.

Assemble the popiah

1. Place all the ingredients in suitable containers on the table.
2. To make one roll, place one wrapper on a plate. If square, have a corner pointing at you. With a brush spread a thin layer of hot sauce on the central part of the wrapper. Spread a bit of fried garlic on the bottom half of the wrapper.
3. Note: as you start layering the filling, restraint is required: or you will have difficulty rolling the popiah and the wrapper may tear. (If that happens, you can still eat it.)
4. Layer the filling on the bottom half of the wrapper, close to the corner towards you. Place a lettuce leaf crosswise, then spread 2 tablespoons of vegetable filling on the lettuce. Place a few strands of frittata and of tofu, some sprouts, all crosswise, top with a sprinkling of the spring onions and peanuts.
5. Fold the bottom corner towards the center, then the right and then the left to make an envelope shape. Fold the popiah starting from the side closest to you, gently tucking the filling, and rolling away from you.
6. Bite into your roll or slice into quarters and eat.