Makes 6 Popiahs

Ingredients

200g cooked chicken breast, shredded
½ large turnip (bangkuang), julienned
1 medium carrot, julienned
1.5 tsp olive oil
½ tsp garlic, minced
1 Tbsp light soy sauce
2 Tbsp cranberry sauce
¼ large lettuce, shredded
1 tsp salt
1” piece ginger, cut into small pieces
6 popiah skins (thin pancake wrapper)
For the sauce
3 Tbsp cranberry sauce
2 Tbsp soy sauce
1 tsp garlic
½ tsp red chili, diced finely
2 Tbsp chili garlic tomato sauce

METHOD

Boil the chicken with the ginger and ½ tsp salt until cooked through. Drain and shred finely. Stir-fry the garlic until fragrant, then add the shredded chicken, turnip, carrot, soy sauce, remaining ½ tsp salt, and cranberry sauce. Cook until the vegetables are just tender and set aside. Blend all the sauce ingredients until smooth. Spread a little sauce onto each popiah skin, top with the chicken mixture and lettuce, then roll tightly. Serve with the remaining sauce on the side.