Popiah

A popular snack in Singapore and Malaysia, with their origins in Nonya cooking, popiah (called bao bing in China) are made with tissue-thin wrappers and filled with vegetables or fish and seasoned with chilli. They are like a fresh, uncooked spring roll. I first became addicted to these tasty morsels when I lived in Adelaide, where the hawker-style food stalls at the Central Market make them to order. Popiah are best when made fresh and eaten at room temperature; something seems to be lost