Ready to roll (2)…

This is the second in the two-part series on making popiah

First, you will need the skin…

Popiah skin

I do not know how to make it but it is available here at RM8.00 a kilo. Elsewhere, you can use the frozen ones available in many supermarkets. Just defrost and use quickly before the skin becomes hard and tough/rubbery…in which case you can always deep fry the spring rolls and they can be very nice as well. As a matter of fact, my daughter prefers deep-fried popiah

So this is what you do. Firstly, take one piece of the skin and apply a coat of the pounded fresh chillies with garlic…

Making popiah - step 1

…and add the egg…

Making popiah - step 2

before or after the popiah filling…

Making popiah - step 3

…and sprinkle the ground peanuts all over the condiments…

Making popiah - step 4

Apply the glue – the sweetened cornflour starch on all sides…

Making popiah - step 5

…and fold in the bottom part of the skin…

Making popiah - step 6

Fold in the sides…

Making popiah - step 7

…and roll upwards. There you have it, one nice homemade popiah

Homemade popiah 1

All that is left for you to do now is to eat it…

Homemade popiah 2

Yum! Yum! LOL!!!