There are Rolls and There are Rolls, in Nyonya Cooking

HAINANESE SPRING ROLLS or choon piah may be related to Popiah, but they are not the same thing. This uniquely Penang dish with origins from Nyonya and Hainanese kitchens is a deep fried, golden brown dish that is crispy on the outside and tender on the inside. Popiah, however, is not fried. Choon piah is served during the Spring festival—better known as Chinese New Year; it is an auspicious golden brown (by the way, choon means spring in the Hokkien dialect).