PopiahCloseup of a popiah roll with a filling of bean sprouts and other ingredients |
| Alternative names | po̍h-piáⁿ |
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| Place of origin | Fujian, China |
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| Region or state | East Asia (Teochew and Hokkien-speaking communities), Southeast Asia |
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| Associated cuisine | Singapore, Indonesia, Malaysia, Mainland China, Taiwan, Thailand, Vietnam, Philippines, Myanmar, Cambodia |
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| Main ingredients | Popiah 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 |
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| Variations | Lumpia, bò bía, ปอเปี๊ยะทอด popia thot |
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| Other information | Eaten during Qingming Festival |
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Popiah (Pe̍h-ōe-jī: po̍h-piáⁿ, Teochew Peng'im: boh⁸ bian²) 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.
