For Popiah Egg Skin :
30 g almond flour
60 g cream cheese
4 eggs
¼ cup unsweetened almond milk (room temperature)
⅛ tsp xanthan gum (optional)
½ tsp salt
1 tsp swerve
ghee
For Bamboo Shoots :
1 pack bamboo shoots
2 tbsp Janti’s Keto Teriyaki Sauce
3 cloves garlic (minced)
2 tbsp Amino Braggs (soy sauce)
150 ml water
100 g ground pork (optional)
Wrap popiah egg wrap over additional optional ingredients, such as finely sliced Chinese sausage (don’t use too much!), peanut crumbles, bamboo shoots