/ Sunday, June 15, 2014 / 6 Comments / , , , , , , ,

How To Make Popiah/Spring Roll Wrappers/Skin



This is an updated post with a new video cooking guide on "How To Make Popiah or Spring Roll Skin/Wrappers." It's complete with recipe and the necessary guide to make the wrapper at home.





How To Make Popiah/Spring Roll Wrappers/Skin

Ingredients

500 grams All-Purpose Flour
1 tsp Sea Salt
450 ml Water

Method

Dissolve the salt with water. Pour the water into the flour, and mix with your hand until you have a thick batter. Then pick up same batter from the edge of the bowl and drop it into the center of the batter. Repeat the process a few more times and beat the batter with your hand for a few times. Continue both processes for about 10 minutes, until batter is smooth and elastic. Let the batter rest for about 20 to 30 minutes.

When ready to make the wrapper. Place the pan on a medium heat. Once the pan is hot, set the heat to low. Using one hand, coat the batter and rub onto the pan with a circular motion. As the sides of the wrapper begin to curl up, use the other hand to peel off the wrapper. Place on a plate.

Makes about 36 (6 ½ to 7 ½ inches) wrappers

Note: If the pan is too hot, the batter will not adhere to the pan. So adjust the temperature accordingly.

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6 comments:

  1. Hi Angie thank you very much for the recipe as well as the video on the making of popiah skin. Appreciate your sharing with us. I shall try to make them one day.

    ReplyDelete
    Replies
    1. You're most welcome! I hope it turns out well for you, and thanks for the comments.

      Delete
  2. Dear Angie,

    This video is so so helpful. We have been wanting to host a popiah party and a previous attempt at making popiah skin failed miserably! Thanks for sharing your beautiful recipe.

    ReplyDelete
    Replies
    1. You are most welcome. Let me know how it turns out.

      Delete
  3. You are amazing! Thank you for sharing. It has been most helpful video.

    ReplyDelete
  4. Thanks Angie,

    I tried few times and always end up the dough sticked to the pan... will try your method later.. tqvm

    ReplyDelete

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