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Popiah is a fresh spring roll common in Singapore, Malaysia and Taiwan.
A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried 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, thinly sliced fried tofu, chopped peanuts or peanut powder 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.
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 Ingredients:
Note: Tim cheong, or sweet black Chinese sauce, is a fragrant sweet sauce used in many marinades and sauces; substitute kecup manis, a sweet soy sauce.
Singapore Popiah Cooking Instructions:
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