Comments on: Popiah (Fresh Spring Rolls)

By: Rasa Malaysia

Rasa Malaysia — Wed, 17 Apr 2013 04:57:53 +0000

99 Ranch on Culver has it. It’s like the ones in Malaysia in the tofu aisle.

By: Serene

Serene — Wed, 17 Apr 2013 03:42:17 +0000

Bee, I live in OC too. Can you tell me where to get poh piah skins around here? Thanks!

By: Leshelle

Leshelle — Mon, 17 Sep 2012 17:52:09 +0000

Just had to tell you I made these last night and they were delicious. My husband loved them. I am so making these on a more regular basis. This is the first recipe I have made from this blog and it was awesome. Thanks.

By: Robert Danhi

Robert Danhi — Sat, 15 Sep 2012 00:59:40 +0000

Looks great Bee – we are brining a team up to Penang from the Asian Food Centre at Taylors University to to field research and go IN DEPTH, I may actually to my Master’s Dissertation on the evolution of the spring roll!!! NO JOKE.

By: Fern @ To Food with Love

Fern @ To Food with Love — Fri, 07 Sep 2012 10:53:52 +0000

My favourite popiah is also the one I had in Ipoh…with the super crunchy bits inside! Love popiah..so delicious I can eat lots of it!

By: Julia

Julia — Fri, 07 Sep 2012 07:06:06 +0000

Beautiful photography! Can’t wait to try the spring rolls recipe – so hard to find the good ones!

By: mycookinghut

mycookinghut — Thu, 06 Sep 2012 18:14:06 +0000

I really love popiah!! It’s one of the best appetisers!

By: Rebecca Lee

Rebecca Lee — Wed, 05 Sep 2012 04:55:07 +0000

Oh yes, if you like to eat the deep fried popiah, please don’t wrap in lots of filling !! Only 2-3 spoons of filling ( as fat as a hot dog sausage ) and try to roll and roll and seal off the edge with some flour mixed with some water. If too fat it will not crispy !! It will look like wet sea cucumber instead of crispy popiah !! The crispiness comes from the skin, so the more skin, the more crispy !!

By: Rebecca Lee

Rebecca Lee — Wed, 05 Sep 2012 04:50:02 +0000

Hi, In Ipoh the most famous Popiah sold by a man in old cinema of Old Town– not the shop’s name !! Now his daughter took over but she made it into King size that frighten me off !! He added in deep fried 虾皮 which is tiny shrimps with mostly shell as it has a very distinguish aroma and the fried shallot also a must for popiah. Lily Ng teaches to make the popiah skin too .http://lilyng2000.blogspot.com/

By: Jayne Lee

Jayne Lee — Wed, 05 Sep 2012 02:10:29 +0000

We just had popiah at my parent’s place 2 weeks ago. I could have gorged on 5 in a sitting but my hubby only had 2… I didn’t feel right having more than him. :-( Next time, I’m stuffing myself silly with popiahs.