Wash and chop spinach, blanch it in hot water for 5 minutes and drain.
Mix cheese, spinach, black pepper, cumin, and lemon juice well.
Place popiah skin onto a barely damp dish towel.
Place 1 tsp of filling and roll it slowly.
Brush with a little water on popiah skin and continue rolling to make a neat folding.
Deep-fry until golden brown and serve.
Note: You can substitute popiah skin with filo pastry. Add a pinch of chilli flakes and this will give a slightly spicy taste to the mixture. You can roll it with the fillings and chill it up to 2 days and then fry.