Popiah is a spring roll, which is popularly eaten in Singapore, Malaysia and Taiwan. It is also known as baobing or runbing in chaste Mandarin. It is called Teochew, which means thin wafer. Popiah is closely related to Indonesian Lumpiang Sariwa or Fajita. The Vietnamese version of these spring rolls are known as bo bia and they were popularized by Teochew migrants. In Vietnam, these spring rolls are mostly sold on the road side stalls. In China, Malaysia, Taiwan, and Singapore, popiah or baobing parties are thrown at home where the guests are given all required ingredients and only they need to decide upon the proportions of the ingredients as per their taste preferences.
Popiah Recipe- Suggested Ingredients
In a typical recipe of popiah, the wheat flour is used in the preparation of the dish and is normally treated with chili sauce or sweet sauce before the stuffing. Various types of meats, vegetables and other ingredients are used for stuffing the popiahs. The grated, steamed and stir fried turnips or jicamas are used for filling. These filling vegetables are mostly cooked in the combination of ingredients such as French beans, lettuce leaves, bean sprouts, tofus, grated carrots, sliced Chinese sausages, peanut powders, shredded omelet, or fried shallots. Crab meat, shrimp or pork is also used for the stuffing. At times, seaweed is also used for stuffing. In Singapore and Malaysia, the spring rolls are stuffed with fried pork lard.
Popular Variation of Popiah Recipe
Taiwanese Popiah: The recipe of Taiwanese popiah or baobing is entirely different from its Chinese counterpart. The fried and non-fried spring rolls are enjoyed throughout Taiwan. Different variations are made to the basic fried recipe of baobing by incorporating the available ingredients. Normally, the fried popiahs are rolled in sweet red bean paste or meat. Some amazing non-fried popiah variations can be observed throughout different parts of Taiwan. Normally the non-fried popiahs are baked or cooked. And in southern Taiwan, peanut powder or sugar is used as flavoring or seasoning agent. The changes are made to the original popiah recipe in order to incorporate the cultural influences of the place where they are prepared. Most of the spring vegetables, omelet, meat, noodles, stewed vegetables, Chinese sausages, and stewed vegetables are used to stuff the popiah.