Tuesday, 11 August 2015

Popiah/Spring Roll Wrappers/Skin

Popiah/Spring Roll Wrappers/Skin

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

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  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 the plate.
If the pan is too hot, the batter will not stick to the pan. So adjust the temperature accordingly.
Any filling can be added;  roll the sheet and serve.

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