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{{Short description|Chinese food often eaten at Ching Ming Festival}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{Infobox food
| name = Popiah
| image = LunBhia.jpg
| image_size = 230px
| caption = Closeup of a popiah roll with a filling of bean sprouts and other ingredients
| alternate_name = po̍h-piáⁿ
| country = [[Minnan region|Minnan]], China
| region = [[East Asia]] ([[Teochew dialect|Teochew]] and [[Hokkien]]-speaking communities), [[Southeast Asia]]
| national_cuisine = [[Singaporean cuisine|Singapore]], [[Chinese Indonesian|Indonesia]], [[Malaysian cuisine|Malaysia]], [[Chinese cuisine|Mainland China]], [[Taiwanese cuisine|Taiwan]], [[Thai cuisine|Thailand]], [[Vietnamese cuisine|Vietnam]], [[Filipino cuisine|Philippines]], [[Burmese cuisine|Myanmar]], [[Cambodian cuisine|Cambodia]]
| creator = 
| course = 
| served = 
| main_ingredient = ''Popiah'' skin, bean sauce, filling of finely grated and steamed or stir-fried [[turnip]], [[jicama]], [[bean sprout]]s, [[French bean]]s, lettuce leaves, [[carrot|grated carrots]], [[Chinese sausage]] slices, thinly sliced fried [[tofu]], chopped peanuts or peanut powder, fried shallots, and [[egg (food)|shredded omelette]]
| variations = [[Lumpia]], bò bía, ปอเปี๊ยะทอด popia thot
| calories = 
| other = Eaten during [[Qingming Festival]]
}}
{{Chinese
| t = 薄餅
| s = 薄饼
| pic = [[File:Popiah mandarin.png|100px]]
| piccap = Popiah in [[Simplified Chinese]] (top) and [[Traditional Chinese]] character (below)
| showflag = poj
| p = bóbǐng
| poj = po̍h-piáⁿ
| c2 = 潤餅
| s2 = 润饼
| p2 = rùnbǐng
| poj2 = jūn-piáⁿ or lūn-piáⁿ
}}
'''Popiah''' ({{zh|poj=po̍h-piáⁿ}}, [[Peng'im|Teochew Peng'im]]: boh⁸ bian²) is a [[Fujianese cuisine|Fujianese]]/[[Teochew cuisine|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 people|Teochew]] and [[Hoklo people|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.<ref>{{cite news |url=https://news.tvbs.com.tw/world/717401 |title=照過來！清明到呷潤餅 |language=zh |trans-title=Picture it! Qingming Festival to lunpia |work=[[TVBS]] |date=2017-03-31 |access-date=2020-05-24 }}</ref><ref>{{cite news |url=http://zz.mnw.cn/news/1140436.html |title=清明吃润饼你知道来历吗？ 美味润饼菜咋做? |language=zh |trans-title=Do you know the origin of Qingming eating lunpia? |work=闽南网 (Minnan Net) |date=2016-04-01 |access-date=2020-05-24 }}</ref>

==Etymology==
In the [[Chaoshan dialect]] and [[Hokkien|Hokkien language]], ''popiah'' is pronounced as /poʔ˩piã˥˧/ ({{lang|zh|薄餅}}),<ref>{{cite news| url=http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/09/19/FD2SRSDKH.DTL | work=The San Francisco Chronicle | first=Olivia | last=Wu | title=Full-moon feast | date=10 January 2011}}</ref> which means "thin flatbread/cake". Depending on the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ ({{lang|zh|潤餅}}), which is the etymological origin of "[[lumpia]]" in the Philippines and Indonesia. It is referred to as ''rùnbǐng'' ({{lang|zh|潤餅}}) or ''báobǐng'' ({{lang|zh|薄餅}}) in [[Standard Mandarin|Mandarin]], and also as ''bópíjuǎn'' ({{lang|zh|薄皮卷}}).

==Wrapper and fillings==
A ''popiah'' "skin" ({{lang|zh|薄餅皮}}) is a soft, thin paper-like [[crêpe]] 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" (擦薄餅皮, [[Hokkien]]: chhat po̍h-piáⁿ phê, literally "to rub a popiah crepe") against a hot steel plate in a circular fashion, and lifted.<ref>{{citation|title=Culinaria Southeast Asia: A Journey Through Singapore, Malaysia and Indonesia |first=Rosalind |last=Mowe |publisher=Ullmann |year=2008 |isbn=978-0-8416-0370-7}}</ref><ref name=eva /> Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook. The upper surface of the crêpe is then usually cleaned of excess pieces of dough using the dough ball through a dabbing process.<ref name=eva>{{citation |title=5 薄餅皮拿起來的姿勢 （七分鐘）.wmv|date=17 January 2010 |publisher=eva354520 |url=https://www.youtube.com/watch?v=JW1BIMw5bqw |archive-url=https://ghostarchive.org/varchive/youtube/20211222/JW1BIMw5bqw |archive-date=2021-12-22 |url-status=live}}{{cbignore}} ''Description'': A beginner learning the proper techniques and tricks of how to "rub" a popiah crepe.</ref> When the dough has been cooked to completion, it is peeled off from the hot steel plate before being removed. The rubbing is typically done over two or three plates at once, which allows the baker to continuously produce crepes and gives enough time for each crepe to be properly cooked.<ref>{{citation |title=羅東夜市薄餅皮製作 |date=10 February 2009 |publisher=ych12001 |url=https://www.youtube.com/watch?v=RPVQD0xvVyw |archive-url=https://ghostarchive.org/varchive/youtube/20211222/RPVQD0xvVyw |archive-date=2021-12-22 |url-status=live}}{{cbignore}}</ref>

[[File:Popiah stall.JPG|thumb|A popiah vendor in [[Keelung]], Taiwan. Popiah crêpes are produced through "rubbing" (foreground) and then filled and rolled (background)]]
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 (蝦膎, hae-ko, {{zh|poj=hê-ko}}, {{zh|tl=hê-kê}}), 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'', 芒光, [[Tâi-lô]]: bâng-kuang), which has been cooked with a combination of other ingredients such as [[bean sprout]]s, [[French bean]]s, 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 (Amoy) 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.

Two common ways of eating this are holding them like a burrito, which some prefer, while others cut the popiah roll into slices and pick them up with chopsticks.  It requires some skill to pick the pieces up with chopsticks.  Spoons are seldom provided at the establishments.

==Types==
In China, Taiwan, Singapore and Malaysia there are "''popiah'' parties" at home, where the ingredients are laid out and guests make their own ''popiah'' with proportions of ingredients to their own personal liking.

===Taiwanese===
[[File:Ingredients for making a Taiwanese Spring Roll in Changhua City.jpg|thumb|Ingredients for making a popiah in Taiwan]]
In Taiwan, ''popiah'' is called ''runbing'' ({{lang|zh|潤餅}}) in Mandarin, ''jūn-piánn(-kauh)'' in [[Taiwanese Hokkien]].

The stuffing itself is quite diverse among different places. The basic stuffing includes vegetables that grow in spring, meat and thinly shredded omelette. In some places, they also add noodles, Chinese sausages, stewed vegetables instead of blanched ones, tofu, seafood, sticky rice, and so on.

Furthermore, the way of cooking the stuffing is very different as well. In northern Taiwan, the stuffing is flavoured, stir-fired, sometimes it goes with peanut powder, and the sauce is salty. In southern Taiwan, the popiah stuffing is water blanched without additional seasoning, and flavoured primarily with sugar and peanut powder. For people who live in southern Taiwan, the addition of sufficient sugar is key for popiah. Moreover, some people like to heat or steam the spring roll again after it is made.

Some food stalls serve popiah filled with ice cream. This is a sweet and savory treat - the ice cream is commonly pineapple, peanut and taro flavored, or these three flavors swirled together. The vendor will have a giant block of peanut candy nearby. They will shave this in front of you to create a bed of peanut shavings on the popiah skin. Then the three scoops of ice cream are placed on the bed. It is customary to add a piece of cilantro before the whole thing is wrapped up and handed to you. Some people have dubbed it an ice-cream burrito.<ref name="Taiwanese Ice Cream Burrito">{{cite web |title=Taiwanese Ice Cream Burrito |date=26 April 2016 |url=https://www.atlasobscura.com/foods/taiwanese-ice-cream-burrito |publisher=Atlas Obscura |access-date=3 March 2021}}</ref>

===Southeast Asian===
[[File:PopiahMaking 02.jpg|thumb|Making of popiah]]
In Malaysia and Singapore, ''popiah'' is part of [[Chinese cuisine]] of these two countries. However, in both countries, as well as in [[Brunei]], ''popiah'' (especially the fried variant) is also popular as part of local street food. In Vietnam, ''bò bía'' is the [[Vietnamese cuisine|Vietnamese]] variant of popiah, introduced by [[Teochew people|Teochew]] immigrants. It is common to see an old Teochew man or woman selling ''bò bía'' at their roadside stand. In [[Cambodian cuisine]], ''popiah'' is known as ''num por pia'' ({{langx|km|នុំពពៀ}}). In [[Thai cuisine]], two types of ''popia'' ({{langx|th|เปาะเปี๊ยะ}}) are popular: ''popia sot'' (fresh spring roll) and ''popia thot'' (deep-fried spring roll). In addition, Thai cuisine has also incorporated the Vietnamese ''[[summer roll]]'' under the name ''kuaitiao lui suan'' ({{langx|th|ก๋วยเตี๋ยวลุยสวน}}). While in [[Burma]]/[[Myanmar]], it is known as ''kawpyan'' (ကော်ပြန့်). Similar foods in other cuisines include the [[Filipino cuisine|Filipino]] ''[[Lumpia#Lumpiang Sariwa|lumpiang sariwa]]'' and the [[Indonesian cuisine|Indonesian]] ''[[Lumpia]] Basah'' spring rolls which are served with [[peanut sauce]], etymologically derived from the Hokkien name Lum Pia. Majority of ethnic Chinese in both countries are of Hokkien origin.

<gallery>
Image:YosriPopiaGoreng.jpg|Fried popiah being sold in Malaysia
Image:YosriPopiaGoreng1.jpg|Hot and spicy fried popiah, popular in Malaysia. On the left side of the photo, the popiah is coated with heavy [[Hot sauce|chili sauce]].
File:Bò bía.jpg|Sweet "Bò bía" sold at a street vendor in [[Hanoi]], Vietnam
</gallery>

==See also==
* [[Lumpia]] (the Philippines and Indonesia)
* [[Chinese pancake]]
* [[Burrito]]
* [[Fajitas]]
* [[Summer roll]]

==References==
{{Reflist}}

==External links==
{{commons category|Popiah}}
*[https://web.archive.org/web/20110927022201/http://kuali.com/recipes/view.aspx?r=1101 Popiah Recipe]
*[http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/09/19/FD2SRSDKH.DTL Yeo's Teochew Popiah Recipe]

{{Fujian cuisine}}
{{Taiwanese cuisine}}
{{Burmese cuisine}}
{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Vietnamese cuisine}}
{{Thai cuisine}}

[[Category:Teochew cuisine]]
[[Category:Fujian cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Taiwanese cuisine]]
[[Category:Thai cuisine]]
[[Category:Burmese cuisine]]
[[Category:Stuffed dishes]]