My crave

Hey sis, when are we making popiah again? has been a month plus since we last made.

I'm craving for this lately, is one of my fav food - i call it "the oriental sushi" cz i use seaweed instead of "spring roll skin" (any special term?)

The 'secret' recipe of my style of popiah is:

Ingredients: eggs, beansprout, beancurd, long bean, mince pork+onion, bang guang, seaweed paper
Prepare all ingredients as shown in picture, then put a bit of each dishes on the lower end of seaweed paper. Slowly fold in and roll~~

Advice: must not be greedy, too much filling will burst the seaweed paper.

Try it out!