In Myanmar, spring rolls are referred to by what name?

In Myanmar, spring rolls are referred to as kawpyan.

Kawpyan is the name used in Myanmar for a spring-roll style food. The term appears in the wider Southeast Asian story of rolled snacks, whose names and fillings changed as Chinese culinary traditions spread through neighboring societies. In Myanmar, kawpyan is commonly associated with a thin wrapper surrounding savory ingredients, often including vegetables and sometimes meat, before being fried.

Spring rolls across the region are related without being identical. Indonesia and the Philippines use the name lumpia, while Malaysia, Singapore, and Thailand commonly use popiah for a related style of roll. Taiwan also has popiah, especially for fresh, non-fried rolls. These names reflect local languages, migration, and different choices of wrapper, filling, and cooking method.

The distractors point to other foods from the region. Mohinga is Myanmar’s celebrated rice-noodle and fish soup, not a roll. Laphet refers to fermented tea leaves, especially in laphet thoke, and khao soi is a noodle dish associated with northern mainland Southeast Asia. Kawpyan is the spring-roll term in this list.