Popiah also known as Lunpiah or Taiwanese Crepes, is a soft, thin paper-like crepe or pancake made from wheat flour. The method of producing the wrapper involves making an extremely wet and viscous dough. A ball of this dough is held to the right hand, then quickly "rubbed against a hot steel plate in a circular fashion, and lifted. Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook. When the dough has been cooked to completion, it is peeled off of the hot steel plate before being removed.
In Taiwan, popiah are eaten in several varieties as they can be classified into fried and non-fried versions. The fried version is small, crispy and rolled with meat or sweet red bean paste. The non-fried version is much more complicated and is called runbing (still po̍h-piáⁿ (薄餅) in Taiwanese). There are two kinds of skins which roll the stuffing: one that is slowly heated until cooked is famous for being very thin; the other is baked. In northern Taiwan, the stuffing is flavored, stir-fried, sometimes it goes with peanut powder, and the sauce is salty. In southern Taiwan, the popiah stuffing is water blanched without additional seasoning, and flavored primarily with sugar and peanut powder. For people who live in southern Taiwan, the addition of sufficient sugar is key for popiah; moreover, some people like to heat or steam the spring roll again after it is made. The basic stuffing includes vegetables that grow in spring, meat and thinly shredded omelet. In some places, they also add noodles, Chinese sausages, stewed vegetables instead of blanched ones, tofu, seafood, sticky rice, and so on.
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