Popiah Goreng

Given my mother’s tendency to always make more food than our guests could eat, we never failed to have extra filling the next day after a popiah party. By then, however, the fresh popiah skin from Joo Chiat Road would not be so fresh after all. So my mother would bungkus (wrap) the remaining filling into smaller popiahs and deep fry them. They were especially delicious with chilli chuka sauce and were a tea-time treat. My mother also made these specificall