Popiah is a Fujian/Chaozhou-style fresh spring roll commonly found in Taiwan, Singapore, Malaysia and Thailand. The skin is a soft, thin paper-like crepe or pancake made from wheat flour. It is eaten in accompaniment with a sweet sauce , a blended soy sauce or hoisin sauce or a shrimp paste sauce and optionally with hot chilli sauce before it is filled.
The filling is mainly vegetables made of jicama (turnip) which has been cooked with a combination of other greens such as bean sprouts, French beans, lettuce leaves and grated carrots. Seafood such as boiled prawn and crab meat are sometimes added to the roll to create the “luxury” taste.