Popiah (also known as the spring roll) originated from China and is usually eaten as snack in between meals or appetizer ever since migration happened. From time to time there are many types of popiahs mostly rolled with the thin popiah skin. There is the Chinese spring roll with cooked julienned turnips in it, and those that is deep fried to have that crunchy outer layer. The Vietnamese have their own version of rice rolls and whatever you call them, these rolls are really delicious, simple to prepare, and healthy given the amount of vegetables in it.
The authentic popiah skin is an art and a masterful skill. The skin is much like paper and a little stretchy and bouncy and is made from wheat flour. The method to produce these skins are really tacky and one needs to practice long to master the perfect technique. Here is a video I do not own, showing how popiah skin is done. Credit goes to Albert Jang .
My latest addiction is the seaweed popiah. Rolled like regular popiah, with another layer of the entire sheet of crispy seaweed, this of course must be consumed almost immediately. Using thinly julienned carrots and turnips, raw salad leaves special mayo sauce, ground nuts, my favorite corns, and some chili and tomato sauce, together with the seaweed, this combination is refreshingly tasty.
Wrapped with plastic to make sure seaweed is crispy. But I say consume it right away. This one is spotted in The pasar malam in Taman Desa. But I’ve seen the stalls elsewhere. Should I spot them anywhere else, I would share them on my facebook page. =)
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