• Originating from southern Fujian, this dish traditionally contains shredded pork, bean sprouts, coriander, grated carrots and shredded bamboo shoot, which are wrapped in a thin flour crepe. They are known as “润饼” in southern Fujian and Taiwan. 
• When “润饼” made its way to Singapore, some ingredients were likely substituted as they were only available in certain seasons. The main ingredients still include shredded pork and grated carrots, but other ingredients – such as dried shrimp, turnip, tofu strips, and shredded omelette – have come to be added as well. Some popiah makers spread chilli or sweet sauce onto the popiah skin before adding chopped peanuts. Finally, the heaped ingredients are rolled in the popiah skin like a springroll.

20 years ago, Shen Wuping and Huang Wan migrated from Tong’an in Xiamen, Mainland China, to Singapore, where they have used their hometown cuisine to help their kinsmen here in Singapore learn more about their hometown and trace their roots. During the recent Chinese New Year, they made authentic Tong’an popiah, which evoked a shared sense of kinship. (Lianhe Zaobao, 25/02/2019)

润饼 (Mainland China, Taiwan)