In a wok, heat up oil, add the garlic into the wok and stir fry until aromatic.
Add the sliced onions and cook until soft.
Now add the dried shrimps and continue to stir fry on medium heat until fragrant.
Add in the yambean, carrots, salt, pepper, sugar and prawn stock, stir well. Reduce heat and simmer until the yambean turns soft, for about 30 minutes.
Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool.
The filling should be just slightly watery.
Wrapping: Lay a piece of the Popiah wrapper on a flat board.
Spread one teaspoon sweet sauce, a small teaspoon of minced garlic and 1/2 teaspoon chilli sauce on it. You may adjust the amount according to your liking.
Place a lettuce leaf over the sauces and spoon 3 tablespoons of filling onto the leaf.
Top with fried bean curd, prawns, Chinese sausages, bean sprouts, mashed hard boiled eggs and peanuts.
Fold up the two sides of the wrapper and roll up.
Use a sharp knife and cut the popiah into 4-5 segments so it’s easier to eat.