Used to be mine…

In the past, everytime we had popiah (spring rolls) at home, I would be the one doing all the work to prepare all the ingredients and cook them for the filling and also everything else. My missus did do it once but I would not say her version of it swept me off my feet.

Well, we had a popiah dinner once again that day for the Dongzhi or Winter Solstice Festival and yes, she said she would like to give it a go once again. Come dinner time, everything was ready so we sat down to roll our own popiah to enjoy.

Firstly, I lined my popiah skin with lettuce…

…before I added some of the omelette that my missus fried and cut into strips…

…followed by my missus’ own-made chili and garlic blend…

…after which, I added the cooked filling…

…before adding some more of the chili…

…for that extra kick.

Last but not least, I sprinkled some kacang tumbuk (crushed peanut) all over the filling…

…bef9re rolling it up like this…

…and eating it. Yes, it…

…was very very nice!!! It tasted different from her previous attempt – whatever she did differently this time around sure did the trick! It did not taste quite like what I would usually come out with – perhaps, she followed some different recipe but I would admit it was good.

We just had popiah not too long ago and seeing how she can do it very well now, I sure would not mind letting go and leaving it to her to do it her way. LOL!!!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

9 thoughts on “Used to be mine…”

  1. Wow… to do from scratch.. not bad la!! I miss the popiah sold in town, that was the best ones I have eaten in Ipoh but each time I go, I have to wait 30 minutes or so….

    You can make your own there – I am sure you can buy the frozen skin at the Asian shops. We use those these days – cannot buy nice freshly made popiah skin in Sibu, nobody making – I guess the old ones have died.
    I wonder what the Ipoh ones are like – the ones in Kuching are more or less like ours, the Sibu ones too…except that they scrimp on the filling, not nice at all. I used to buy at Jalan Petaling in KL – they stewed the sengkuang in oyster and whatever sauces till mushy, kept simmering to keep warm…and that was the filling with dunno what else. Nice too!

  2. Wow, nice popiah you have there. I love popiah and I have got good ones from a kopitiam at Bormill Estates. My guess is the popiah fillings that do the trick other than that nothing I can figure out. Maybe your missus add some secret ingredients to the fillings. Don’t tell me you are taking the opportunity to shake off your hands from the task of making popiah…😊😊

    Hehehehehe!!! Isn’t that great? Just sit and relax…and when the time comes, just eat and enjoy! I used to want to do it myself as hers was not great, not like what we would always have in our family but now that she can do it so well, you know, I know lah! LOL!!!

    Not sure if I’ve heard of good ones at Bormill…but I’ve heard of people going there for something nice, kampua mee, maybe. So far, I like Choon Hui…and there’s Irene and another stall there, even nicer, they say. There used to be an old couple at Nanas Road, only on Wednesdays, very special one, very nice – probably no more. My maternal aunt who used to go there and buy already passed away.

  3. This raw popiah is very popular in Malacca.
    We don’t have that many popiah stalls in Johore.
    And we don’t usually make these at home either.
    But I do love the ones in Malacca, nice and sweet sengkuang plus pork lard just bring out the full aroma of everything.

    You know the Vietnamese style raw spring rolls (prawns)? I like them too, cos they’re lighter and tangier.
    The fried version (usually pork) is also good. But the dipping source is always the same.

    Thanks for the link from guaishushu1, I see the first part of marinating is same as our Peninsular style.
    The extra blending and cooking of spices are the missing bits we don’t have.
    Honestly, we don’t eat keropok with acar like you guys do during CNY though.
    But I would definitely give it a go.

    1. You have these in Melaka? So far, I’ve only had them in Kuching – we call these the nyonya ones. We have in Sibu too but they are not nice and they scrimp on the filling – I would not bother to buy. Over at your side, I had the popiah from the roadside stall at Jalan Petaling in KL – different but nice too. We had those Vietnamese rolls for my birthday that day – I do not like them fried…unless they use the regular popiah skin. Nice for a change but generally, I prefer these nyonya popiah.

      As far as I know, West Malaysians like eating their keropok with chili sauce. Those keropok lekor from the East Coast, they even give you the chili dip to eat it with.

  4. I’ve been experimenting with “Just Egg” which is a vegan Egg Product and I think using the leftover Just Egg Omelette and cutting them into strips would be a neat idea for something like this or a Breakfast Burrito! You ‘got me thinking’ now 🙂

    Good luck! Hope it will turn out nice and very much to your liking. Except for the egg, this is a vegetarian dish – grated turnip and carrot and thinly sliced long beans. Can add bean sprouts but they may not last, will go bad if not cooked well – we like it lightly cooked, more crunchy. And I add tofu too plus salt and seasoning. The sprinkling with crushed peanut will bring the taste to a whole new level.

  5. Looks nearly similar to our Lumpiang Sariwa (Fresh Lumpia), love this

    Lumpiang Sariwa

    Yes, only the name is slightly different. They call them lumpia in Indonesia too. Popiah in Chinese (Hokkien) means cloth “cake”, probably because the skin is like a piece of cloth. The Malays here also use the same Chinese name.

  6. We love to eat popiah but not really fond of making it…or rather it is a hassle?

    Oh? Then you must watch this video clip. Everything I have to say is in it. Hopefully, you can get the message.

  7. These really look delicious. Would love a plateful.

    Yes, it was good…plus it’s our heritage, the Chinese tradition and culture. I think we shall have this again come Chap Goh Meh, the 15th Night after Chinese New Year.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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