More a hybrid of "ngoh hiang", "hae cho" and fried "popiah" rather than what its name suggests, this is made using the caul lining of a pig to encase a filling of salted egg, minced pork, prawns and water chestnuts. Not surprisingly, the use of this rather unusual part of the pig's anatomy gives a rich, distinctly porky flavour. Plus the roll is deep fried before being sliced up, which means the insanely delicious crispy outer layer of the roll tastes just like thin pork crackling! I had to keep stopping in between bites to take a closer look because I couldn't reconcile what I was tasting and seeing - lol!