Popiah

opiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighbouring Chaoshan (and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia) and in Taiwan (due to the majority of Taiwanese being Hoklo), during the Qingming Festival. The origin of popiah dates back to the 17th century. A popiah "skin" (薄餅皮) 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" (擦潤餅皮, Hokkien: chhat jūn-piáⁿ phê, literally "to rub a lumpia crepe") against a hot steel plate in a circular fashion, and lifted. It is eaten in accompaniment with a sweet sauce (often a bean sauce), a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, Pe̍h-ōe-jī: hê-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, 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, fried shallots, and shredded omelette. Other common variations of popiah include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried. (from Wikipedia)