How to Make Homemade Fried Popiah (Spring rolls)
The fried popiah is a quick snack any day, any time. Making this is as easy as you counting your alphabets.
The fried popiah is commonly known as the spring roll sheet. Ever wondered how the thin layer of the spring roll is made? With simple steps, you are sure to make some at the comfort of your home.
- 1 teaspoon of salt
- 1 liter of water
- 500 grams of all-purpose flour
- Dissolve sea salt in water
- Pour the dissolved water into the flour
- Mix batter with your hand until you have a thin liquid batter (like the pancake liquid)
- Place the saucepan on a medium low heat
- Pick up some batter with
- Repeat this few more times
- Mix and beat the batter with your clean brush and apply batter around the heated pan
- Ensure content is very thin to have a thin sheet.
- Remove the crispy edges
- Keep pastry wet with damp napkin
Repeat process till you have enough sheet for your spring roll or samosa
PS: You can store up the pastry in the refrigerator for 4 days or months in a freezer.
To store sheet in a refrigerator/freezer, spray oil on each sheet to make a layer
- To add your fillings to make a Spring Roll
- Add recipe into the sheet, roll in a triangular shape.
- When you get to the middle, fold both edges in and keep rolling.
- There will be a few space left, rob a little liquid batter at the edges and complete the roll.
To make your Samosa
- Cut the square sheet into two triangles
- Have the straight side face you
- Curve in the two edges to make a cone
- Add your fillings
- Use batter to close openings to have a perfect triangle
- Cover spring roll/samosa with a sheet
- Deep fry pastry in a heated oil to get your crunchy Samosa and Spring roll.
And Yum, it’s ready!