The Popiah’s Stuffed! My handmade Popiah Recipe.


My family somehow has this weird fascination for Popiahs. The urge to make and eat your own popiahs is like the monsoon to come, large and predictable. There would usually be the natural “hints” along the way from either Dad, or Mum, and even me that the pang for a wrapped goodie was imminent. And when the time comes, we usually go all the way out and prepare too much. Still, nothing beats wrapping your own recipe in a wonderful floured skin and biting away like the tortilla wraps from Mexico.


Return of the Popiah – The First Wrap

Somehow the tradition of wrapping things up just stuck with me. Given anything that’s wrappable (I don’t even think there’s such a word), I would wrap it. I have tried…

  • Curried Biryani and Mutton wrapped in Papadums
  • White rice wrapped in Sunny Side Ups.
  • Anything that’s on for dinner wrapped in leaves of Wong Bok.

Naturally, the popiah would be the pinnacle of all wraps with the fusion of different flavours and textures all together.


Stuffing galore! I didn’t even think the popiah skin could hold them all in.

For a good popiah, it does not need to be the standard version of turnip, carrots and egg. I believe that its best to be creative and assert what you feel would go best with each other all together.

Me? I used the following stuffings…

  • Omellete
  • Spring Onions
  • Fish Cake
  • Prawns
  • Fried Sambal Belachan
  • Fried Shallots
  • Ground Peanuts
  • Lap Chiong (Preserved Chinese Sausage)
  • Beansprouts
  • Kecap Manis ( Dark Sweet Sauce )
  • Lettuce
  • The traditional Turnip



  • Smear the center of the popiah skins with kecap manis and sambal belachan
  • Place two pieces of lettuce onto the sauce. Ensure that the lettuce is dry.


  • Add the turnip (drained of juices) onto the lettuce.
  • Garnish with the remaining ingredients.


  • Top the stuffing off with the peanuts (but if you have fried pork lard that would be fantastic!)

Wrapping the popiah

  1. Fold 1 side of the skin towards the ingredients. Take another fold inwards.
  2. At each end of the sides of the ingredients, fold the skin in.
  3. Continuously roll the popiah towards the remaining skin.
  4. You are done!

Or if you are lazy enough, just wrap it out and eat it like a tortilla wrap. Still delicious!


By | 2016-11-07T04:07:59+00:00 June 6th, 2009|.Recipes, Popiah|

About the Author:

Justin is a lover of food and all things photographically beautiful. Armed with a camera and an appetite, he is on the lookout for dishes that will leave a memorable memory. Come join him in this gastronomic adventure as he goes around Singapore documenting the food that is worth sharing with everybody! And if you have something to recommend, drop him an email to get in touch.


  1. Jane June 18, 2009 at 11:11 pm - Reply

    Hi can you give the receipe for cooking turnip?

  2. Justin Daniel Pereira June 19, 2009 at 1:03 am - Reply

    Well, the way I cooked it is rather simple.

    – 1 Large Turnip, Peeled and Julienne
    – 50 grams of dried shrimps/prawns
    – water

    In a large pot of boiling water, place in the turnip.
    Add in the dried shrimps.
    Cover and leave to cook for 1 hour or until turnips are soft.

    That’s the recipe I used. Hope you enjoy it=)

  3. zhaozhen June 19, 2009 at 6:06 pm - Reply

    Haha!Me want to eat this popiah,looks delicious ok.
    Feeling bit hhungry now.
    HA,Nice man!=D
    gOOD JOB^^

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