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Popiah is a fresh (unfried) spring roll of Teochew and Hokkien origin that is a beloved fixture of Singapore's hawker culture, consisting of a thin, delicate wheat flour crepe filled with a moist, flavourful stew of jicama (bangkuang) and carrot slow-braised with dried shrimp, pork, and tofu. The crepe is spread with hoisin sauce and a touch of sambal chilli before being layered with the braised filling, then topped with crushed peanuts, shredded omelette, lettuce, beansprouts, and fried shallots — each component adding texture and flavour. Eaten immediately after rolling to keep the crepe from becoming soggy, popiah is both an assembly art and a communal meal — many Singaporean families still make popiah from scratch for festive gatherings. Its light, wholesome character sets it apart from its deep-fried counterpart, the spring roll, and makes it a perennial hawker favourite.