Ingredients (yields 200 pcs):
1 packet frozen popiah skins (250 g)
chicken meat floss (click for recipe) or pork meat floss
2 tbsp flour, to be mixed with water to form an edible glue or you may use egg whites
oil for deep-frying
Method:
Thaw packet of frozen popiah skins at room temperature.
After about an hour, remove popiahs from packaging and by using a sharp knife, cut the whole stack into 4 portions as shown below.
Remove to a large plate and cover with a damp teacloth.
Prepare edible glue mixture and filling mixture in separate bowls.
Peel a layer of popiah skin and position it like a diamond on a board or plate. Place 1 tsp of filling in the middle as shown.
By using a small pastry brush, dab a bit of edible glue on the top corner and bring the bottom corner to meet the top corner. It is much easier to use a pastry brush instead of your finger.
Fold the left and right corners inwards.
Dab the top corner with edible glue and roll over the filling upwards to form a mini spring roll.
Repeat procedure until all popiah skins are used up. You should get around 200 pieces and the chicken meat floss quantity from my other recipe is more than sufficient. It is enough to fill up a half-size plastic cookie container. If you want to make more, just double or triple both recipes.
In a wok, heat enough oil for deep-frying over medium heat. Deep-fry small portions of mini spring rolls until golden brown. Remove to a colander which is lined with kitchen paper in order that excess oil is absorbed. Leave aside to cool down completely before storing in an airtight container.
Psssstttt ..... I added more filling as per hubby's request!
Bon Appetit!
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