I was a very young girl in the early 90s, and used to follow my mum to some pasar in Singapore to buy fresh popiah skin. I can't for the life of me remember where exactly she bought it from, but it was some special place quite far from Yishun where we stayed -- it was some famous fresh popiah skin maker, and there would be either an auntie or uncle who would just sit there and just keep cooking these wrappers with that ball of flour in their hand. I remember being so fascinated by it, and especially how delicious they smelled cooked fresh. I could just eat plain popiah skin all day long lol. I loved these very soft and delicious wrappers as we would eat popiah during CNY and Hari Raya, and any holiday, basically. But after some time, my mum stopped buying the fresh ones and we started to eat the fried ones using the ready-made square wrappers from the supermarket. I'm glad to have found this recipe and instructions from you, truly -- my partner prefers these fresh skins so now I know how to make it for him. Hopefully it's as good as the ones I remembered eating all those decades ago! Happy Chinese New Year :)
I am so excited that I just need to share. I made half portion of the popiah wrappers today. After a few disasters, I got the hang of spreading the batter onto the nonstick pan and I managed to make about 12 pieces. Just observe how Flavours of Asia does it. I watched her video twice before I even dare to attempt. Very happy.
This method of mixing the water and flour and the resultant gooey dough is exactly the way my Filipina sister-in-law taught me to make Philippine LUMPIA WRAPPERS! Even stretching the dough, grasping a ball of it and swirling it against the bottom of the skillet is EXACTLY the way I was taught! The filling can be vegetables, meat or a combination and then the LUMPIA is fried golden in a shallow amount of oil. Perfect recipe and method. THANK-YOU very much. I learned this method in 1964, when I was 16 yrs old. Watching this video and hearing the dough slap the bowl brought back many fond memories!
In your experience mam,how to make the dough more elastic?should i add small amount of sodium or any medicine that would make the dough perfectly elastic?thank you very much!
Hello.My name is Lucia. I am from Argentina. Could you tell me, in the recipe you use, the ingredients it contains and in what proportions? I'm going to thank you very much because it means having a job opportunity, because this country is devastated. If you wish, I can pass my email to you. I thank you in advance and I wish you the best !!!! note: sorry for my english ha ha ha
This is what I had been looking for! To show us the ingredients, the technique of mixing, and then cooking it. This is a superb presentation. Amazing! Thank you for sharing your wonderful technique to all of us viewers. :)
This BY NO STRETCH OF THE IMAGINATION is the best video and technique used to make spring rolls. Simple straight forward and THIN the way they should be. Most instructions out here in cyber-whacko land are teaching to make EGG rolls using a roller, there too thick, this is what I have been looking for for the past 5 weeks . THANX FOR KNOWING THE DIFFERENCE BETWEEN SPRING AND EGG ROLLS. Ignoramous me should have used the term Popiah instead and I would have landed here weeks ago.
Wow! Thank you for taking the time to create this video. Simple ingredients, then a LOT of continuous labor and love into the batter to create "just the right" dough. I especially appreciate the "hand look/feel" hints as you went along so that I can visualize what the right texture "feels" like, and I also learned that I should expect that a good dough requires some serious working time (30 minutes and then some). What are your favorite filling combinations?
sully Thanks for the comments and I'm glad you appreciate the video. You just made my day!! Here is the link for the filling : www.seasaltwithfood.com/2010/06/popiah-fresh-spring-rolls. Thanks again :-)
Flavours Of Asia Forget the fillings... the knowledge of the batter, and being able to both press it on the pan while simultaneously taking it all off at the same time in order to ultimately create a perfect whisper of a vessel full of potential is a thing of beauty. My first attempt did not "pan out" so good, and while I do think I created some fake pasta along the way, I did have some crisp edges that give me hope for the future : )
When I was little and that was 50 years ago !!!, I saw my mum sitting in front of a charcoal stove making these popiah skin exactly the way shown in this video. But I never knew the ingredients or the amount required to make it so elastic and spongy. Thank you so much for sharing it. Ill sure give it a try
sininv1 I gather you meant after you make the wrapper. You can freeze them in a plastic bag, defrost/thawed in the fridge. If the wrapper is dry, then steam it for few minutes.
Oh wow. Mesmerizing process. The dough was NOT what I expected and then I'm like, "why would you put a big wad of dough-snot in your hand like that?" Then my mind was blown. I must try this and thank you so much for sharing!
Thank you so much for this! My wife is Malaysian and has been really sad that the only spring roll wrappers we can get here don’t make good Po Pian, used this recipe to surprise her... seems I have a job for life lol. I didn’t have to make any alterations, but it did take me 4 attempts to get hang of it!
Thanks! I was taught to make these in culinary school but my teacher spoke no English, so I never knew the word Popiah. Was a fascinating part of my experience.
Easy recipe but a lot of work and the pan's temperature fuhhh is the most crucial part! It won’t stick unless u minimise the temp. Agreed with a work of art and patience
Thank you for sharing, it is really hard and I never dare to try but after seeing your video, I may try it. The price is increasing in Penang and very hard to get too. For thos who like to use it to make Deep Fried Spring Roll, never put too much filling, I was greedy and ended up my Fried Popiah became soft after 15 mins. Later found out that those sold in market, the roll had very little filling. I tried and a great success , no more soggy Fried Popiah !!
Oh that's wonderful, I've seen this technique being done by streetside vendors on youtube and thought it looked a bit tough to handle, but you explained it and showed it so well, I feel like giving this technique a shot. Thank you so much :D
hi! i want to make those wraps but i have two questions, the first : will whole wheat flour work? the second, if im not using oil isn't the butter going to stick onto the pan? it's non stick, but i'm not sure that it's going to work for me, because it's not a very good non stick pan! thank you for the idea, and the recipe!
God bless your talented hands.I seen one lady who makes thinner batter and uses a brush to form a flat thin sheet in the pan. Cones out fantastic but with tight holes in it. I wonder if it’s okay to wrap vegetables in them? She didn’t seem to mind them as her recipe is handed down by her mother meaning it’s been a guaranteed recipe for two generations. 😅
Hi thanks so much for sharing Popiah Skin! I've watched many videos telling not to use non stick pan. But your video looks like non stick pan. So non stick pan can actually be used without any problem. Right?
+Riichi Himura No, never, you don't live where this person live, your flour will not be the same, the humidity will not be the same. You always need to ajust when you are cooking with flour, maybe more water, maybe less water, you need to feel it. And when you're not sure if it's too wet then it will probably be just fine, better more water than less water :)
Thanks for this video but unfortunately it was a total failure for me. The skin stuck to the pan and won't peel. What did I do wrong? Hope you could advise. Thanks.
how long did it take you to perfect this. I am totally intimidated! It took me forever (years) just to attempt basic yeast bread. You are a master at this!
Thanks for the compliments. It took me several trials but I've always watched my grandmother making them from scratch....still have room for improvement though :-)
Our family love rolls even we make spring rolls and freeze it, but I would like to know if I make it fresh can freeze it and how long up to and also with this recipe can I fry it.
Hi. I saw that you were beating the batter as you mixed it with your hand, is that required? Is there a specific way to mix the batter? Thank u! Loved the video, very helpful
Thank you so much for this video! Buying spring roll wrappers here in Japan is too expensive!!! 10 wrappers costs around 250¥ - 2.26 USD - 117 Philippine Peso. So I cut it in half to have 20 wraps ;( ... Now I can make moooore at home, lol.... :)
Anybody else getting grossed out by all of the "hand mixing"?! LOL I hate mixing dough with my hands, but I'll do it if it's absolutely necessary....it's such an uncomfortable,. sticky feeling. I usually use a spoon or a fork. The recipe comes out perfect, so that's all I care about.
LOL! I gotta admit that it's interesting to watch.. I just HATE working dough with my bare hands... it's just so uncomfortable and sticky...I know that in most cases it's necessary but I usually use either a spoon or a fork to mix my dough and only use my hands for kneading... BUT... I learned something new today.. I gotta add this to my recipe playlist and try it out!
great vid and awesome skill i've wanted to learn how to make it long ago till i came across ur channel btw when you finished mixing the batter do you rest it for like 30 min or longer before its ready? thks for sharing.
Hi, I controlled the temperature to 80°C 100°C. The pan was not extremely hot but I notice that my dough was so elastic that I had a hard time to wipe the dough on the non-stick pan. Only certain part of the dough stick to the pan the rest just won't stick. Thank you for your reply.
I'm not sure about the pan temp, I've never use thermometer for this. Anyway, if that's the case, the dough might be too stiff..You can sprinkle some water on the dough and let it rest for few minutes. My grandmother used to do that whenever she needed a break from making the popiah skin. I hope this help.
Hi, I live in the US and have many different kinds of wheat flour. Should the protein level be high like bread flour, or is cake flour or just plain all purpose flour best?
Hi,just want to ask,if for only a few wrappers,so i have to lessen the ingredients?coz what will i do with the rest of the wrapper?can i keep it in the FREZER?
Hi, I made a new batch (1/2 recipe ) this morning without using any machine. This time it worked and I managed to have 6 skin. The dough was very lumpy. The popiah skin is not smooth and it is also very thick. Will it get better as I practice some more? I really hope that I can improve in future. Can you please tell me why is the skin very rough not smooth like yours? Thank you very much.
Fantastic! Maybe, work the dough little longer? The dough should be smooth without any lump. Well, I'm happy at least you get the hang of it...just need practice :-)
Hello there. This is a great job! But can I make it in an ordinary pan instead of teflon(nonstick)? Such as stainless steel pan? I would be happy if you reply. Thanks a lot!
sin duda el mejor video que he visto. para hacer masa de rollitos primavera. muchas gracias pero me asalta una duda:como haces para que no se peguen entre si?
HI, The reason I think that my dough is too stiff is that I had to use my other hand to break the dough to get that piece of dough to work with. Do you have that same problem? Thank you very much.
If it get too hot, just remove the pan from the heat for few seconds or sprinkle some water. Do not grease the pan, else the dough won't stick. Thanks.
That time i w0rk as d0mestic helper in sp0re...s0 that i have chance to eat many delici0us sp0re f0od...p0piah...laksa...mie siam...r0jak...its very unique and such great taste...
After you make your 30-40 wrappers, should they be frozen, ziplocked and refrigerated, left on the counter? What is the best way to store these for use throughout the week or 2?
+linda ang You just need lots of practice and patience to make this kinda of wrappers..:-) Good luck, and I hope it turn out well for you. Thanks for the comment.
Hi, what is the protein content of the flour you are using? Do you know the temperature of the cooking surface? At around 3 minutes into the video, you are turning over your hand a few times, is there anything you're looking for at that point to establish whether the dough is ready?
kleinebre This recipe used regular wheat flour. The pan shld be just hot, set at moderate heat, then lower the heat to the lowest setting. Okay @3 mins, I'm checking the consistency of the dough, it shld pull away from my hand/palm.
Flavours Of Asia Thank you, I managed now on my third try. I think my first try the dough was a little bit too dry (it didn't come off the surface right) and the second time a little bit too wet (just too liquid to handle). So it seems that ideal is a dough just solid enough to handle and using a fairly high gluten flour. About 1% of the total weight of water+flour in salt to help strengthen the gluten. I mixed it well, then let it rest for a while. For surface temperature, I read 80-100C in another recipe, so I set a skillet over a pan of boiling water which eliminates guesswork and will keep the surface temperature in the right range. I found it matters to roll fairly quickly, or else the dough in your hand will start to cook and that will leave a big hole in the sheet. I've seen some recipes leave the bowl of gloop in ice water, which would help prevent this (the temperature of the dough in my hand raised to about 27C. All in all the results are pretty much indistinguishable from warka / brick pastry, which works by brushing a thin batter onto a heated surface. It is a bit more fool-proof but the process is a lot less productive than this method :)
Hello @@kleinebre. My name is Lucia. I am from Argentina. Could you tell me, in the recipe you use, the ingredients it contains and in what proportions? I'm going to thank you very much because it means having a job opportunity, because this country is devastated. If you wish, I can pass my email to you. I thank you in advance and I wish you the best !!!! note: sorry for my english ha ha ha
Hi, thanks for sharing your recipe. I use to make a quite similar recipe: 1 kg of strong flour, a pinch of salt and 1 lt. of water. I mix the dough very well until the gluten is broken, looking for the elasticity of the flour. If the dough is not elastic enough, must keep mixing. But the difference of my recipe is I must keep the dough in the refrigerator, to cold down the dow. I simply cant make the skin with a room temperature dough. Do you keep in the refrigerator to cool down or make with room temperature? Anyway, thank you!
Thanks for your answer. As the matter of fact, there are a lot different recipes around. Some add cornstarch, manioc flour, gluten flour, I saw a recipe using corn flour! But I will try your recipe and share the results. Thanks a lot!
Here is the recipe link www.seasaltwithfood.com/2014/06/how-to-make-popiahspring-roll.html & www.seasaltwithfood.com/2010/06/popiah-fresh-spring-rolls.html
Is this the same wrapper they make in Taiwan for their fresh, not deep fried spring rolls...Tren Chin (phonetic spelling - sorry)? We had these nearly every day when we were in Taiwan and I love them! Would like to make them for my family, and my Mom (she's Taiwanese), as a surprise.
I was a very young girl in the early 90s, and used to follow my mum to some pasar in Singapore to buy fresh popiah skin. I can't for the life of me remember where exactly she bought it from, but it was some special place quite far from Yishun where we stayed -- it was some famous fresh popiah skin maker, and there would be either an auntie or uncle who would just sit there and just keep cooking these wrappers with that ball of flour in their hand. I remember being so fascinated by it, and especially how delicious they smelled cooked fresh. I could just eat plain popiah skin all day long lol. I loved these very soft and delicious wrappers as we would eat popiah during CNY and Hari Raya, and any holiday, basically. But after some time, my mum stopped buying the fresh ones and we started to eat the fried ones using the ready-made square wrappers from the supermarket. I'm glad to have found this recipe and instructions from you, truly -- my partner prefers these fresh skins so now I know how to make it for him. Hopefully it's as good as the ones I remembered eating all those decades ago! Happy Chinese New Year :)
The best ever video of how to do these. Thank you. And I appreciate it without any annoying music. Well done!
Thanks for the compliments :-)
Super duper YES.
I am so excited that I just need to share. I made half portion of the popiah wrappers today. After a few disasters, I got the hang of spreading the batter onto the nonstick pan and I managed to make about 12 pieces. Just observe how Flavours of Asia does it. I watched her video twice before I even dare to attempt. Very happy.
That's fantastic! I'm so happy for you! Thanks for the positive feedback and support :-)
This method of mixing the water and flour and the resultant gooey dough is exactly the way my Filipina sister-in-law taught me to make Philippine LUMPIA WRAPPERS!
Even stretching the dough, grasping a ball of it and swirling it against the bottom of the skillet is EXACTLY the way I was taught!
The filling can be vegetables, meat or a combination and then the LUMPIA is fried golden in a shallow amount of oil.
Perfect recipe and method.
THANK-YOU very much.
I learned this method in 1964, when I was 16 yrs old.
Watching this video and hearing the dough slap the bowl brought back many fond memories!
In your experience mam,how to make the dough more elastic?should i add small amount of sodium or any medicine that would make the dough perfectly elastic?thank you very much!
Hello.My name is Lucia. I am from Argentina. Could you tell me, in the recipe you use, the ingredients it contains and in what proportions? I'm going to thank you very much because it means having a job opportunity, because this country is devastated. If you wish, I can pass my email to you. I thank you in advance and I wish you the best !!!! note: sorry for my english ha ha ha
This is what I had been looking for! To show us the ingredients, the technique of mixing, and then cooking it. This is a superb presentation. Amazing! Thank you for sharing your wonderful technique to all of us viewers. :)
Thanks for your kind and thoughtful comment :-)
Ang galing! No annoying sounds , direct , simple and concise.. Now time to do the wrap👍 Thank you 😊
Thank you! 😊 and Good luck!
This BY NO STRETCH OF THE IMAGINATION is the best video and technique used to make spring rolls.
Simple straight forward and THIN the way they should be. Most instructions out here in cyber-whacko land are teaching to make EGG rolls using a roller, there too thick, this is what I have been looking for for the past 5 weeks .
THANX FOR KNOWING THE DIFFERENCE BETWEEN SPRING AND EGG ROLLS.
Ignoramous me should have used the term Popiah instead and I would have landed here weeks ago.
Never have i ever seen spring rolls made like this 🙃 much appreciated... i learned something new
Glad you learned something new :-)
ဤဓရဉ
@@Seasaltwithfood ممكن مكونات الوصفة العجينة من إفريقيا
Wow! Thank you for taking the time to create this video. Simple ingredients, then a LOT of continuous labor and love into the batter to create "just the right" dough. I especially appreciate the "hand look/feel" hints as you went along so that I can visualize what the right texture "feels" like, and I also learned that I should expect that a good dough requires some serious working time (30 minutes and then some). What are your favorite filling combinations?
sully Thanks for the comments and I'm glad you appreciate the video. You just made my day!! Here is the link for the filling : www.seasaltwithfood.com/2010/06/popiah-fresh-spring-rolls. Thanks again :-)
Flavours Of Asia Forget the fillings... the knowledge of the batter, and being able to both press it on the pan while simultaneously taking it all off at the same time in order to ultimately create a perfect whisper of a vessel full of potential is a thing of beauty.
My first attempt did not "pan out" so good, and while I do think I created some fake pasta along the way, I did have some crisp edges that give me hope for the future : )
This is how the real lumpia wrapper is made. Glad to see this on YT. I always see real time making of this in our marketplace that's why I know. 👌
Well said!
When I was little and that was 50 years ago !!!, I saw my mum sitting in front of a charcoal stove making these popiah skin exactly the way shown in this video. But I never knew the ingredients or the amount required to make it so elastic and spongy. Thank you so much for sharing it. Ill sure give it a try
Hey, I watched my grandmother doing the thing same too...:-)
Will take years for perfection but a very good process thanks for letting us watch another master chef
My pleasure 😊
sininv1 I gather you meant after you make the wrapper. You can freeze them in a plastic bag, defrost/thawed in the fridge. If the wrapper is dry, then steam it for few minutes.
Flavours Of As
Thanks for the freezing tip so I can pull it out whenever I'm hungry for popiah. Yay!
Abi 88k
Indigrean plis
Thank you for this very straightforward instructional. I appreciate the fact that you didn't engage in fancy background music or other distractions.
Glad it was helpful!
Oh wow. Mesmerizing process. The dough was NOT what I expected and then I'm like, "why would you put a big wad of dough-snot in your hand like that?" Then my mind was blown. I must try this and thank you so much for sharing!
Thanks for the comment..give it a go...just need practice ;-)
of course u wouldnt want to burn ur hand if u dump the dough in ur pan........ so u have to get a lump so ur hands wont touch d pan
Thank you so much for this! My wife is Malaysian and has been really sad that the only spring roll wrappers we can get here don’t make good Po Pian, used this recipe to surprise her... seems I have a job for life lol.
I didn’t have to make any alterations, but it did take me 4 attempts to get hang of it!
Glad it was helpful! :-)
Lovely. Would like to ty it.
Is it possible to make in advance and freeze it?
And do I need to defrost it before cooking?
I wanna kno
哗这才是正宗的作法. 谢谢了.请问A11 🇵urpose f|our 是麵粉吗!TQ.
All-Purpose Flour. Thanks.
@Giselle Spartacus Sorry, I'm afraid this recipe works only with all-purpose flour.
*****
+Sheril S.ampath
Can i use salt other than sea salt
+BJ Mahmood Where does salt came from Mon Ami.
Cliff Carlo no girl not at all
Thanks! I was taught to make these in culinary school but my teacher spoke no English, so I never knew the word Popiah. Was a fascinating part of my experience.
Alan Vranian You're most welcome.
When i was child i always saw my grandpa make them 🥰🥰 i love spring rolls forever
Easy recipe but a lot of work and the pan's temperature fuhhh is the most crucial part! It won’t stick unless u minimise the temp. Agreed with a work of art and patience
Yan nga Yung na kikita ko sa palengke di tulad NG Ibang video na pahirap kailangan pang I roller pin
Ga ra yan nga po yon pero ang hirap gawin nagtatry ako ngayon mas mabilis yung ginagamitan ng roller pin pra sakin :)
yup palengke ganyan
Thank you for sharing, it is really hard and I never dare to try but after seeing your video, I may try it. The price is increasing in Penang and very hard to get too. For thos who like to use it to make Deep Fried Spring Roll, never put too much filling, I was greedy and ended up my Fried Popiah became soft after 15 mins. Later found out that those sold in market, the roll had very little filling. I tried and a great success , no more soggy Fried Popiah !!
rebeccafoo Thanks for the comment, feedback and suggestions. Give it a go, and good luck!
Oh that's wonderful, I've seen this technique being done by streetside vendors on youtube and thought it looked a bit tough to handle, but you explained it and showed it so well, I feel like giving this technique a shot. Thank you so much :D
hi! i want to make those wraps but i have two questions, the first : will whole wheat flour work? the second, if im not using oil isn't the butter going to stick onto the pan? it's non stick, but i'm not sure that it's going to work for me, because it's not a very good non stick pan! thank you for the idea, and the recipe!
JD Breuer Makes about 36 (6 ½ to 7 ½ inches) wrappers
do u have to grease the stainless steel pans if u don't have a non stick pan
?
+Frank Kkett it appears to work by sticking. if you grease it won't stick.
Flavours Of Asia uno
Flavours Of Asiat
Flavours Of Asia.
Looks so interesting this recipe. Do we have to make it fresh always or you could suggest on how I could prepare earlier.
first attempt made a mess...only made 4 skins and they were too thick....second attempt, 18 skins, pretty decent...it's an art.
it definely requires some techniques, but so does everything in the kitchen...even braking an egg
Robert Leyva
Good for you!
God bless your talented hands.I seen one lady who makes thinner batter and uses a brush to form a flat thin sheet in the pan. Cones out fantastic but with tight holes in it. I wonder if it’s okay to wrap vegetables in them? She didn’t seem to mind them as her recipe is handed down by her mother meaning it’s been a guaranteed recipe for two generations. 😅
@Mona Anand: This recipe use plain wheat flour or all-purpose flour, no leavening needed.
have a problem, won't stick on a pan.
Thank you
Low heat medium heat high heat?
@@baronislove3063 lowest heat
The Best video of spring rolls skin ever
Thanks.
Approximately how many wrappers can you make from a 500 g flour?
Hi thanks so much for sharing Popiah Skin! I've watched many videos telling not to use non stick pan. But your video looks like non stick pan. So non stick pan can actually be used without any problem. Right?
can i get exactly the same texture when mixing 500g flour and 450ml water?
+Riichi Himura No, never, you don't live where this person live, your flour will not be the same, the humidity will not be the same. You always need to ajust when you are cooking with flour, maybe more water, maybe less water, you need to feel it. And when you're not sure if it's too wet then it will probably be just fine, better more water than less water :)
I think so. Just perfect how she mashed the dough bec this really matters❤
Thanks for this video but unfortunately it was a total failure for me. The skin stuck to the pan and won't peel. What did I do wrong? Hope you could advise. Thanks.
If the skin stuck to the pan, meaning the pan is too cold. Heat the pan slightly longer, then wipe with moist cloth before making the wrapper.
Very interesting. Ill just buy wrappers. Thanks for posting this.
lol....why?
Could the kneading process you go through in the bowl be done by using the paddle attachment of a Free Standing Food Mixer (or the Dough Hook)?
Yes, you can. I'm not sure which one work better though..sorry.
@@Seasaltwithfood Okay Thank you.
how long did it take you to perfect this. I am totally intimidated! It took me forever (years) just to attempt basic yeast bread. You are a master at this!
Thanks for the compliments. It took me several trials but I've always watched my grandmother making them from scratch....still have room for improvement though :-)
Our family love rolls even we make spring rolls and freeze it, but I would like to know if I make it fresh can freeze it and how long up to and also with this recipe can I fry it.
You can freeze for at least 3 to 4 months. As for deep-frying, I've not try them yet.
God bless you av been trying another recipe since morning but wen I found yours everything worked out
Glad the recipe worked out for you. Thanks for the comment.
Thank you for the video! Can this be made 2 days ahead and kept in the fridge?
Yes, absolutely.
這才是正統的潤餅皮做法！👏
First time I saw how to make this pophia wrap is in Singapore, it's was interesting, tq for shared this recipe 🙏🏻🙏🏻🙏🏻🙏🏻
My pleasure 😊
Thats amazing! Your hands are blessed! :-)
+unikus05 Thanks.
Hola una pregunta cuanto tiempo debe reposar la masa, por otro lado que satten usas y a que temperatura cocinas la masa
That's the real enchilada, man.
Nice video. Ito talaga yung paggawa na hinahanap ko. Yung katulad ng paggawa sa palengke. Thank you for sharing this vid 😊
Simple recipe but alot of work.nice video👍
Thanks.
شكرا لك . نجحت معي
لم أكن أتخيل في يوم ما اني سوف اصنع رقائق سبرينق رول
❤🌹
This is the perfect how to make spring rolls skin.
Looks perfect...how many wrappers can you make with the quantity of flour that you used here?
Thanks. This recipe yield about 36 (6 ½ to 7 ½ inches) wrappers.
Oh my I need to learn this. Thanks so much for sharing!
You're most welcome.
Hi. I saw that you were beating the batter as you mixed it with your hand, is that required? Is there a specific way to mix the batter? Thank u! Loved the video, very helpful
theerudite Yes, beating the batter makes the wrapper elastic and stronger. So it won't break easily when you wrap them.
This is how it’s done. It’s just really hard 😫
هناك طريقة أخرى أسهل بكثير، موجودة على اليوتوب
Thank you so much for this video! Buying spring roll wrappers here in Japan is too expensive!!! 10 wrappers costs around 250¥ - 2.26 USD - 117 Philippine Peso. So I cut it in half to have 20 wraps ;( ... Now I can make moooore at home, lol.... :)
That's insane!! Yes, with some practice you make loads at home :-) Good luck!
Ohhhh super, thank you..🌼🌷❤️
You're most welcome.
Great video, but I have a question. Does it need to rest 20-30 minutes under room temperature or in the fridge with plastic cover?
under room temp...you can cover with kitchen towel.
Thank you so much :)
Thank you so much :)
Anybody else getting grossed out by all of the "hand mixing"?! LOL
I hate mixing dough with my hands, but I'll do it if it's absolutely necessary....it's such an uncomfortable,. sticky feeling. I usually use a spoon or a fork. The recipe comes out perfect, so that's all I care about.
Im not grossed out. Im just fearful of all the hard work.
LOL! I gotta admit that it's interesting to watch.. I just HATE working dough with my bare hands... it's just so uncomfortable and sticky...I know that in most cases it's necessary but I usually use either a spoon or a fork to mix my dough and only use my hands for kneading...
BUT... I learned something new today.. I gotta add this to my recipe playlist and try it out!
I don't know why but it seemed very sexual for me
Craft Dazzler Dude... ew!
LOL
Ei Flo LOL!
Another legitimate concern! 😂😂😂😂
Thanks for sharing recipe of popiah skin. Can i use normal salt as I dont have in stock.
Yes, definitely
@@Seasaltwithfood thanks
awesome work! need a lot of patient to do this. ;-)
Thanks. Yup, I agree with you, lots of patience and practice.
+Flavours Of Asi
Please if u pan is a sticky type, wat can u apply to avoid the sticking of the wrappers
This is strictly for the experts.
You just need a bit of practice :-)
What If I have finished the batter but it is to liquid after 30 min. ( by mistake I have put to much water)?Can I add than the flour?
a little background music would be great
haha xP
this is great, does anyone know do when the dough gets small and I'm scared to burn my hand?
How do you prevent it from drying up too much while the rest of the batch is being cooked?
Cover with damp cloth.
Thanks
For those who do not have kitchen scale, how many cups is 500 grams of flour?
great vid and awesome skill i've wanted to learn how to make it long ago till i came across ur channel btw when you finished mixing the batter do you rest it for like 30 min or longer before its ready? thks for sharing.
Gimio Chin Yes, let the batter rest for about 20 to 30 minutes. Thanks for the comment.
rest! that's a very important point.
Which flour did you use in this vid!? Do we can use all purpose flour!??
Mam,do have any idea of what kind of medicine to add to the recipe in order to the dough more elastic? Thank you
Looks amazing!!!! Exactly like how they did in the market!!! Bravo 👏
Thanks so much! 😊
So should I freeze them? Or is there a way to make them thicker? Wanted to make egg rolls
Hi, I controlled the temperature to 80°C 100°C. The pan was not extremely hot but I notice that my dough was so elastic that I had a hard time to wipe the dough on the non-stick pan. Only certain part of the dough stick to the pan the rest just won't stick. Thank you for your reply.
I'm not sure about the pan temp, I've never use thermometer for this. Anyway, if that's the case, the dough might be too stiff..You can sprinkle some water on the dough and let it rest for few minutes. My grandmother used to do that whenever she needed a break from making the popiah skin. I hope this help.
Hi, I live in the US and have many different kinds of wheat flour. Should the protein level be high like bread flour, or is cake flour or just plain all purpose flour best?
*****You can use regular All-Purpose Flour.
Excuses, may I ask, for this popiah skin can keep how long???
What would be the measurement if I were to use regular salt instead of sea salt? Replies will be greatly appreciated
Hi,just want to ask,if for only a few wrappers,so i have to lessen the ingredients?coz what will i do with the rest of the wrapper?can i keep it in the FREZER?
You can halve the recipe, or freeze the unused wrapper.
Finnaly found your video how to do my hometown style spring roll.
Hi, I made a new batch (1/2 recipe ) this morning without using any machine. This time it worked and I managed to have 6 skin. The dough was very lumpy. The popiah skin is not smooth and it is also very thick. Will it get better as I practice some more? I really hope that I can improve in future. Can you please tell me why is the skin very rough not smooth like yours? Thank you very much.
Fantastic! Maybe, work the dough little longer? The dough should be smooth without any lump. Well, I'm happy at least you get the hang of it...just need practice :-)
Hello there. This is a great job! But can I make it in an ordinary pan instead of teflon(nonstick)? Such as stainless steel pan? I would be happy if you reply. Thanks a lot!
+Zumrud Valentine Yes, you can but I find that stainless steel pan tend to stick a bit. Just make sure to get the correct temp..good luck!
thank you for your reply. and when you say correct temperature,it means medium heat for the recipe,doesn't it?
If i did not consumed all the batter can i keep it in the fridge?
What does this taste like?
sin duda el mejor video que he visto. para hacer masa de rollitos primavera. muchas gracias pero me asalta una duda:como haces para que no se peguen entre si?
HI, The reason I think that my dough is too stiff is that I had to use my other hand to break the dough to get that piece of dough to work with. Do you have that same problem? Thank you very much.
Oh okay. The dough should be very elastic and sort like "thick batter", as shown in the video. No, I don't have this problem even with the mixer.
HI, How do you control the temperature of your griddle? Do you grease your pan while making the skin? Thanks.
If it get too hot, just remove the pan from the heat for few seconds or sprinkle some water. Do not grease the pan, else the dough won't stick. Thanks.
Can u fry these with the filling in like rolls
That time i w0rk as d0mestic helper in sp0re...s0 that i have chance to eat many delici0us sp0re f0od...p0piah...laksa...mie siam...r0jak...its very unique and such great taste...
After you make your 30-40 wrappers, should they be frozen, ziplocked and refrigerated, left on the counter? What is the best way to store these for use throughout the week or 2?
ziplocked, and keep it in the fridge.
Flavours Of Asia Hi I tried making this but the batter don't stick in the pan. what would be the problem? is because i did put too much water?
I have always want to try to make it...you make it look so easy...I should try soon...will definitely let you know how it turns out
+linda ang You just need lots of practice and patience to make this kinda of wrappers..:-) Good luck, and I hope it turn out well for you. Thanks for the comment.
Is it the same ready made in store called lumpia:?
I'm not too sure about that, but they both uses wheat flour.
Hi, what is the protein content of the flour you are using? Do you know the temperature of the cooking surface?
At around 3 minutes into the video, you are turning over your hand a few times, is there anything you're looking for at that point to establish whether the dough is ready?
kleinebre This recipe used regular wheat flour. The pan shld be just hot, set at moderate heat, then lower the heat to the lowest setting. Okay @3 mins, I'm checking the consistency of the dough, it shld pull away from my hand/palm.
Flavours Of Asia Thank you, I managed now on my third try. I think my first try the dough was a little bit too dry (it didn't come off the surface right) and the second time a little bit too wet (just too liquid to handle). So it seems that ideal is a dough just solid enough to handle and using a fairly high gluten flour. About 1% of the total weight of water+flour in salt to help strengthen the gluten. I mixed it well, then let it rest for a while.
For surface temperature, I read 80-100C in another recipe, so I set a skillet over a pan of boiling water which eliminates guesswork and will keep the surface temperature in the right range.
I found it matters to roll fairly quickly, or else the dough in your hand will start to cook and that will leave a big hole in the sheet. I've seen some recipes leave the bowl of gloop in ice water, which would help prevent this (the temperature of the dough in my hand raised to about 27C.
All in all the results are pretty much indistinguishable from warka / brick pastry, which works by brushing a thin batter onto a heated surface. It is a bit more fool-proof but the process is a lot less productive than this method :)
kleinebre good job, thank you for the tips.
Hello @@kleinebre. My name is Lucia. I am from Argentina. Could you tell me, in the recipe you use, the ingredients it contains and in what proportions? I'm going to thank you very much because it means having a job opportunity, because this country is devastated. If you wish, I can pass my email to you. I thank you in advance and I wish you the best !!!! note: sorry for my english ha ha ha
great work🤯 but can u tell whats the flame level of pan - high , med, or low flame?
Lowest heat.
Thanks for sharing the recipe in English. Excellent.
You're most welcome.
Hi, thanks for sharing your recipe. I use to make a quite similar recipe: 1 kg of strong flour, a pinch of salt and 1 lt. of water. I mix the dough very well until the gluten is broken, looking for the elasticity of the flour. If the dough is not elastic enough, must keep mixing. But the difference of my recipe is I must keep the dough in the refrigerator, to cold down the dow. I simply cant make the skin with a room temperature dough. Do you keep in the refrigerator to cool down or make with room temperature?
Anyway, thank you!
Thanks for sharing your recipe. No, I did not keep the dough in the fridge...as it is, room temperature.
Thanks for your answer. As the matter of fact, there are a lot different recipes around. Some add cornstarch, manioc flour, gluten flour, I saw a recipe using corn flour! But I will try your recipe and share the results. Thanks a lot!
How long does it take to rest the dough?
Enjoy watching your video on making Popiah.
Will you show me the recipe as I would like
to try making them at home. Thank you!!
Here is the recipe link www.seasaltwithfood.com/2014/06/how-to-make-popiahspring-roll.html & www.seasaltwithfood.com/2010/06/popiah-fresh-spring-rolls.html
Many, many thanks for the recipes. You are a genius, making all
these popular Malaysia dishes. Would try to make them all in my
kitchen.
That's awesome!! It's not uncommon to see this technique at open markets in China. It's almost like magic tricks. I will give it a try as well.
Hi what is the difference between this and the one with rice flour??
Incase you don't have sea salt, what will you do ?
Is this the same wrapper they make in Taiwan for their fresh, not deep fried spring rolls...Tren Chin (phonetic spelling - sorry)? We had these nearly every day when we were in Taiwan and I love them! Would like to make them for my family, and my Mom (she's Taiwanese), as a surprise.
Yes, it's the same type of wrapper.