Heat the peanut oil in a wok over high heat. Add the garlic and sauté until fragrant.Add the bean sprouts, daikon, carrot, bamboo shoots and cabbage. Stir-fry for 2 minutes.
Season with light soy sauce, salt and sugar. Stir-fry for a further minute.
Add the Asian celery, spring onion and tofu, and stir-fry for a further minute.
Transfer the bean-sprout mixture to a glass bowl and set aside for 5 minutes to cool.
Place 1 piece of popiah on a clean work surface. Place a lettuce leaf in the centre. Add a handful of the bean-spout mixture.
Roll the popiah skin to enclose the filling, folding the left and right edges in as you go.
Repeat with the remaining popiah sheets and bean-sprout mixture.
Slice each wrap into thirds. Serve with the sweet chilli sauce.