In Singapore and Malaysia there are “popiah parties” at home, where the ingredients are laid out and guests make their own popiah with proportions ingredients to their own personal liking.
Fried Or Non-Fried
Popiah is eaten fried or non-fried. The fried version consists of a small, crispy and rolled with meat or sweet red bean paste. The non-fried version is much more complicated. 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. There are various ways of cooking the stuffing. In some varieties, the stuffing is flavoured, stir-fired. Sometimes it goes with peanut powder and dip with salty sauce. In others, the popiah stuffing is water blanched without additional seasoning and flavoured primarily with peanut powder. Some people even add sugar to the popiah stuffing to suit their tastebud. There are people who would recommend heating or steaming the spring roll again after it is made.
The stuffing itself is quite diverse among different places. 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.