These Fujian-style fresh rolls are similar to Vietnamese spring rolls in many ways, but the wrapper is more like a crêpe -- made fresh from wheat flour. Malaysian popiah are served warm, filled with grated jicama, scrambled eggs, tofu, bean sprouts, and dried shrimp. The sauce varies from black bean to shrimp paste to hoisin. Spicy versions line the inside of the wrapper with chili sauce.
Popiah are popular all over Southeast Asia, including Taiwan, Singapore, and Thailand. Fillings can vary slightly, depending on location.