Popiah
Singapore · Southeast Asia
Popiah is a fresh spring roll with a thin wrapper and a cooked filling, eaten in Singapore. The National Heritage Board describes the Hokkien-associated roll with vegetables, prawns and chilli paste among its Singapore ingredients. Wrappers are folded around the filling rather than fried after rolling.[1]
The board’s oral-history account of Kway Guan Huat in Joo Chiat records a family craft of making thin wheat-flour skins on a hot pan. Founder Quek Tren Wen and his Peranakan wife Tan Ah Poh prepared a filling featuring bangkwang. Their children learned different parts of the work, including the demanding task of making the skins.[2][3]
References
Sources checked:
- Chinese Cuisine in Singapore — Singapore National Heritage Board
- Street Corner Heritage Galleries: Katong-Joo Chiat — Singapore National Heritage Board
- Popiah — Singapore National Heritage Board
image credit
FRESH SPRING ROLLS (POPIAH).jpg
- creator:
- Dr.Francostein1975
- source:
- Wikimedia Commons
- license:
- CC BY-SA 4.0
- modified:
- Copied from Wikimedia Commons and center-cropped/resized/re-encoded for Gochizu; no other edits.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.