popiah

Also known as lumpia, runbing, baobing

Popiah (, 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.

Key facts

Food.name: Popiah
Food.image: LunBhia.jpg
Food.image_size: 230px
Food.caption: A popiah roll with a filling of bean sprouts and other ingredients
Food.alternate_name: po̍h-piáⁿ
Food.country: Minnan, China
Food.region: East Asia (Teochew and Hokkien-speaking communities), Southeast Asia
Food.national_cuisine: Singapore, Indonesia, Malaysia, Mainland China, Taiwan, Thailand, Vietnam, Philippines, Myanmar, Cambodia
Food.main_ingredient: 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
Food.variations: Lumpia, bò bía, ปอเปี๊ยะทอด popia thot
Food.other: Eaten during Qingming Festival

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Wikidata facts

Image: LunBhia.jpg

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Commons category: Popiah

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~7 min read

Article

8 sections

Contents

Etymology
Wrapper and fillings
Types
Taiwanese
Southeast Asian
See also
References
External links

==Etymology== In the Chaoshan dialect and Hokkien language, popiah is pronounced as /poʔ˩piã˥˧/ (), which means "thin flatbread/cake". Depending on the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ (), which is the etymological origin of "lumpia" in the Philippines and Indonesia. It is referred to as rùnbǐng () or báobǐng () in Mandarin, and also as bópíjuǎn ().