Malaysian & Singaporean Malay
Popiah Wrapper (Spring Roll)
A Malaysian starter made with flour, tapioca flour and egg, cooked in a pan.
31 min · Serves 30 · Easy
30
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 1 min · 31 min total
- easy
- 1
Sift together the dry ingredients. Mix in the rest of the ingredients. Knead the dough. It should have a bouncy texture, and should stick to your hand. Heat up a wok, without oil, and make sure to use a non stick pan, as it is easier.
- 2
When the wok is hot, spread the dough around the wok in a thin layer (use your hand as the dough is still sticking to it). Size is about 6 inches.
- 3
Remove when cooked (roughly around 30 seconds).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
