In Taiwan, the most commonly eaten non-fried spring rolls are popiah.
Taiwanese popiah is a soft, fresh roll made with a thin wrapper and cooked or prepared fillings. Typical ingredients can include shredded vegetables, cabbage, carrots, bean sprouts, meat or seafood, herbs, and crushed peanut powder. Unlike a deep-fried spring roll, it is assembled without frying the completed roll.
The dish is also called lūn-piánn or po̍h-piánn in Taiwanese. Regional preparation differs within Taiwan: northern versions often use stir-fried, seasoned fillings, while southern versions more commonly use boiled or blanched ingredients. Sugar may be mixed with peanut powder in some preparations.
Popiah is part of a wider family of spring-roll foods found across East and Southeast Asia. The names in the answer choices point to different cuisines: turon is Filipino, ngohiong is associated with Filipino-Chinese food, and harumaki is Japanese. “Non-fried” is the key clue distinguishing popiah from many crisp spring rolls.