In Taiwan, non-fried spring rolls are often topped with finely ground peanut powder.
The Taiwanese roll known as popiah, or runbing, is filled with a mixture of fresh, cooked, or stir-fried ingredients. In northern Taiwan, the filling is commonly seasoned with herbs and stir-fried before wrapping, and peanut powder may be sprinkled over it. The powder adds sweetness, fragrance, and a slightly sandy contrast to the vegetables and wrapper.
Regional preparation differs. Southern Taiwanese versions more often use blanched ingredients and may combine the peanut powder with caster or superfine sugar. This is why descriptions of Taiwanese spring rolls can seem inconsistent: the filling, seasoning, and sweetness vary notably between north and south.
Peanut powder is a topping or filling component, not the wrapper itself. The wrapper is a thin popiah skin, and the dish is generally served fresh rather than deep-fried. Popiah is also found in other parts of Southeast Asia, but Taiwanese versions are especially associated with peanut powder and spring-festival traditions.