Popiah
Popiah (Pe̍h-ōe-jī: po̍h-piáⁿ) is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of Mainland China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century.
Closeup of a popiah roll with a filling of bean sprouts and other ingredients | |
| Alternative names | po̍h-piáⁿ |
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| Place of origin | Fujian, China |
| Region or state | East Asia (Teochew and Hokkien-speaking communities), Southeast Asia |
| Associated cuisine | Singapore, Indonesia, Malaysia, Mainland China, Taiwan, Thailand, Vietnam, Myanmar, Cambodia, Philippines |
| Main ingredients | Popiah skin, bean sauce, filling of finely grated and steamed or stir-fried turnip, jicama, bean sprouts, French beans, lettuce leaves, grated carrots, Chinese sausage slices, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette |
| Variations | Lumpia, bò bía |
| Other information | Eaten during Qingming Festival |
| Popiah | |||||||||||
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| Traditional Chinese | 薄餅 | ||||||||||
| Simplified Chinese | 薄饼 | ||||||||||
| Hokkien POJ | po̍h-piáⁿ | ||||||||||
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| Alternative Chinese name | |||||||||||
| Chinese | 潤餅 | ||||||||||
| Simplified Chinese | 润饼 | ||||||||||
| Hokkien POJ | jūn-piáⁿ or lūn-piáⁿ | ||||||||||
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