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This dish is believed to have originated in China during the Qing Dynasty, and was usually eaten during a time when there was a surplus of vegetables in the market, such as in spring. Other ingredients have found their way into the Singaporean version of this dish.

First, different vegetables are prepared. Yam bean (jicama), bamboo shoots and sometimes carrots are shredded and braised to make a filling. Bean sprouts are blanched, eggs are boiled and chopped, prawns are boiled, shelled and sliced thinly, Chinese sausage and cucumber are sliced fine, coriander leaves and local lettuce torn into portions.

Then a round wheat-flour skin is spread out, and smeared with a paste of garlic, chilli and sweet caramel sauce. The filling and other ingredients are heaped onto the centre of the skin, which is then rolled around them into a log, which may be sliced for easier eating.

The skill of the popiah-maker lies in getting the ingredient proportions just right, so that you taste all the different flavours; and the amount of filling just right, so that the popiah doesn’t disintegrate when you pick it up to eat!

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Recipe

Ingredients