Cooking Class – Popiah (ปอเปี๊ยะ)
In this cooking lesson we are preparing one of the Thai versions of a worldwide popular starter and snack: Popiah, which is the name for spring rolls in Singapore, Malaysia, Taiwan and Thailand.
Spring rolls are rolled and filled appetizers which come in a large variety. Its origins are from China. The Chinese chūn juǎn (春卷) literally translated means “spring roll” and comes from a pancake filled with fresh spring vegetables.

The popiah we are preparing in this cooking class is the fried one, the most common variety in Thailand. If our cooking students are interested, we teach as well the tiny snack variety shown in the picture. Other varieties of Popiah are “Salad Rolls”. This is often the choice or our more health oriented vegetarian students. The difference to the spring rolls described here is merely that it’s rolled in a different pastry and not deep fried. This way to prepare spring rolls is more common in Vietnam, which is the reason that the pastry used is called “Vietnamese spring roll pastry”. It actually is just rice paper.
For now have fun with the popiah cooking class.
Print Recipe
Spring Rolls
Instructions
defrost the spring roll sheets (pastry)
Soak the glass noodles for about 10 minutes
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Add all the vegetables and stir fry them for a short time
Add sugar, soy sauce, salt and glass noodles and stir until glass noodles are cooked
Put aside at let cool down a bit
Take the spring roll sheets out and start wrapping them like learned in the cooking class
Deep fry the spring rolls
Get rid of excess oil and serve