Popiah

Popiah
Closeup of a popiah roll with a filling of bean sprouts and other ingredients
Alternative namespo̍h-piáⁿ
Place of originFujian, China
Region or stateEast Asia (Teochew and Hokkien-speaking communities), Southeast Asia
Associated cuisineSingapore, Indonesia, Malaysia, Mainland China, Taiwan, Thailand, Vietnam, Philippines, Myanmar, Cambodia
Main ingredientsPopiah 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
VariationsLumpia, bò bía, ปอเปี๊ยะทอด popia thot
Other informationEaten during Qingming Festival
Popiah
Traditional Chinese薄餅
Simplified Chinese薄饼
Hokkien POJpo̍h-piáⁿ
Transcriptions
Standard Mandarin
Hanyu Pinyinbóbǐng
Southern Min
Hokkien POJpo̍h-piáⁿ
Alternative Chinese name
Chinese潤餅
Simplified Chinese润饼
Hokkien POJjūn-piáⁿ or lūn-piáⁿ
Transcriptions
Standard Mandarin
Hanyu Pinyinrùnbǐng
Southern Min
Hokkien POJjūn-piáⁿ or lūn-piáⁿ

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 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.[1][2]

  1. ^ "照過來!清明到呷潤餅" [Picture it! Qingming Festival to lunpia]. TVBS (in Chinese). 31 March 2017. Retrieved 24 May 2020.
  2. ^ "清明吃润饼你知道来历吗? 美味润饼菜咋做?" [Do you know the origin of Qingming eating lunpia?]. 闽南网 (Minnan Net) (in Chinese). 1 April 2016. Retrieved 24 May 2020.