A dish of Asian food wet spring roll call popiah

Popiah is my favorite dish whenever I visit any coffee shop or food courts in Malaysia and consider one of the best Asian food in Malaysia but I like the Penang Popiah to most western which is called the wet spring roll. Today popiah and yesteryear popiah will much difference due to many hawkers stall people trying to make more profit from the dish thus cutting some dishes out of it. Popiah has its history in Chinese tradition and its most cook by most house holds women during the Cheng Beng festival that is during the month of April (all soul day). Much of its history was not past down to its young generation that the dish and the history story was slowly fading away during this festival compare to the Chang festival (Dumbling) which is still favorite practice by most Chinese people. The skin of popiah are make of flour and today only few shops are doing the skin for sales and its requires skill to make the skin in round shape. The sauce are most buy from supermarkets or soya sauce shops. It is a combination of sweet and spicy sauce or a kinds of chilli sauce. The sauce are first spread on the skin of the popiah. The ingredents of the popiah are most vegetable. The white tulips ( Seng khung ) to the locals, carrots, french beans, garlic and onions. It is well boiled until the vegetable became very soft and then put on top of the sauce which is early spread. Fried bean curds which is chopped into tiny pieces, fried small prawns and crabmeat are place on top of the vegetable and fried spring onion op to add more taste. Roll it the way you roll a spring roll.