Seaweed is often included in Xiamen, also called Amoy, versions of popiah.
Popiah is a Fujianese and Teochew-style fresh spring roll whose thin wrapper encloses a varied mixture of cooked and fresh ingredients. The filling commonly includes finely grated and cooked turnip or jicama, bean sprouts, vegetables, tofu, egg, peanuts, fried shallots, and sometimes meat or seafood.
The seaweed detail identifies a regional variation rather than a universal ingredient. Popiah traditions developed across Fujian, especially around Quanzhou, Xiamen, and Zhangzhou, and then traveled with Hokkien and Teochew communities throughout Southeast Asia and Taiwan. Ingredients therefore differ from city to city and from one family or vendor to another.
Xiamen is historically known as Amoy, an older English rendering that appears in descriptions of Amoy-style food. Popiah is usually eaten fresh, not deep-fried; the wrapper itself is a thin, soft skin. Its name is related to the wider family of spring rolls that includes Filipino lumpia.