The Singaporean answer to a taco party begins with popiah. Think of it as the burrito of Singapore, plump with a glistening tangle of stewed yam bean (jicama), inky-black sweet sauce and a dazzling array of other ingredients. The next time you feel daunted by the thought of entertaining, simply stew some yam bean in a large pot until it collapses and turns salty-sweet. Set out the other fillings in deep bowls and let your guests take care of the assembly. Taco Party 2.0.
Use gluten-free hoisin sauce and miso. You can use a lettuce leaf as a wrapper, or a softened rice wrapper instead.
First make the filling. Pour the oil into a large saucepan over medium-high heat and fry the onion and garlic until fragrant, and the onions are soft and translucent, about 3 minutes. Add the miso paste, yam bean or kohlrabi, soy sauce and carrot. Cover, lower the heat and cook until the vegetables are soft and very tender, about 10–15 minutes.
Meanwhile, prepare all the other ingredients. Lightly pan-fry the tofu in a non-stick pan with some oil until golden, rinse and drain the beansprouts, rinse and dry the lettuce or spinach, and roast and grind the peanuts.
When the filling is cooked, you can begin to make the popiah. Lay out a spring-roll wrapper and place a lettuce leaf on top. Top with a large spoonful of the filling, then add a few cubes of tofu, a handful of beansprouts and some peanuts. Drizzle with hoisin sauce and sambal or Sriracha sauce, if desired, then tuck the edges and roll it up tightly. The tighter you make the roll, the easier it will be to eat without it falling apart! At home, we like to spread everything out on the table so everyone can assemble their own.
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