How to cook Singapore Popiah (Fresh Spring Rolls)
A popiah “skin” is a soft, thin paper-like crepe or pancake made from wheat flour. The method of producing the wrapper involves making an extremely wet and viscous dough. A ball of this dough is held to the right hand, then quickly “rubbed” against a hot steel plate in a circular fashion, and lifted. Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook. The upper surface of the crepe is then usually cleaned of excess pieces of dough using the dough ball through a dabbing process. When the dough has been cooked to completion, it is peeled off of the hot steel plate before being removed. The rubbing is typically done over two or three plates at once, which allows the baker to continuously produce crepes and gives the proper time for each crepe to be properly cooked.
In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking. Careful attention has to be paid to each element of Singapore Popiah dish. Below is the recipe which you can try at home.
Similar foods in other cuisines include the Filipino variant referred to as Lumpiang Sariwa.
Singapore Popiah (Fresh Spring Rolls) by Pinoy Recipe dot net: