Popiah ( 薄饼; 薄皮卷) is a Hokkien/Chaozhou-style fresh spring roll common in Singapore and Malaysia. Popiah is often eaten in Fujian (China) and its neighboring Chaozhou on the Qingming Festival. I had this is nice… in where?? in Bee Hooi at night is very nice as well the one in Cathay in Pulau Tikus.
A popiah “skin” is a thin pancake made from wheat flour which is covered with a sweet sauce, often hoisin sauce, and with or without hot chilli sauce, depending on the customer’s order, before it is filled. The filling is mainly finely grated and steamed jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

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