Ong Khim Popiah uses crab sticks slices instead of the usual prawns or lap cheong slices for its popiah filling. Sweet sauce is spread on the popiah skin before fillings of steamed turnip shreds, bean sprouts, lettuce, crushed peanuts and shredded egg were added, and wrapped up into a spring roll.
The double popiah skin wrapping gives this popiah a chewy texture and tastes less sweet. However, some parts of the popiah skin is a bit dried up. It would have been better if the popiah skin is kept moist during storage before use. All in all, this is a decent tasting popiah.
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