The KaiKai Book

This is a recipe for homemade Popiah Skin aka the thin wrapper skin for Chinese Spring rolls. Popiah is a word derived from the Hokkien dialect. A good popiah wrapper/skin must be thin and elastic. They should be strong enough to wrap the vegetable fillings without breaking apart. Fresh Popiah or spring rolls are popular in Malaysia and Singapore. INGREDIENTS: 500 grams All-Purpose Flour 1 tsp Sea Salt 450 ml Water COOKING 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) wrappersSee recipe @ http://www.theflavoursofasia.com/2015/11/how-to-make-popiahspring-roll.html