Ingredients

• 1 kg turnip, shred finely
• 500 g cabbage, cut into thin slices
• 500 g french beans, cut into thin slices
• 500 g carrot, shred finely
• 500 g leeks, cut into thin slices (optional)
• Beancurd, cut into thin slices
• 1 clove garlic, minced
• Oil for frying
• Salt to taste

For wrapping:

• Pohpiah skin
• Lettuce
• Beansprouts
• Dark thick sweet soysauce
• Ground peanuts
• Egg omelet, sliced thinly
• Prawns, boiled (optional)
• Freshly ground red chilies (optional)

Stove or oven method:

In a large non-stick pot, heat a little oil and stir-fry the garlic until golden brown and fragrant. Add the vegetables, soybean curd and salt. Mix well and let it simmer over a medium heat for half an hour, until cooked.

Transfer vegetable mixture to a colander and drain off excess juice. Place vegetable mixture in a bowl.

To make pohpiah, lay a pohpiah skin on a plate. Smear the skin with a little sweet soysauce and sprinkle with ground peanuts.

Top with a lettuce leaf, vegetable mixture, some beansprouts, omelet and prawns.

Roll pohpiah skin tightly, tucking in the sides to form a small and neat 'pillow'. Cut roll into four pieces or more and serve.

Tips:

This popular and versatile dish can be varied based on the ingredients you like and is a good way of introducing vegetables to your child. Make sure ingredients are cut or sliced fine enough when you make this for your child.​​