10 sheets spring roll pastry
10 sheets grilled seaweed (the type used for sushi)
egg white from 1 large egg
500ml cooking oil
- Thaw the popiah skin after removing from the freezer for about 30 minutes.
- Carefully, peel a sheet and lay on a nice tray.
- Brush a thin layer of egg white on the sheet serving as adhesive. Place 1 sheet of seaweed and gently press to flatten the seaweed on the popiah skin. TIP: Just like how we stick a stamp to an envelope. Make sure they are stuck together with no air pockets in between. A gentle press would do the job.
- Do the same for all ten sheets. Cut each sheet into smaller rectangular shape of 4cm by 5cm. Do note not to cut them to anything less than 4cm as they will rollup during the frying and will become significantly smaller.
- Heat the oil in the pan over medium heat. Once hot, turn the heat to low. You may divide the sheets into 5 batches for frying.
- Place the popiah skin-seaweed sheets one by one. Deep-fry them for 2 minutes and gently stir while frying.
- Remove the sheets from the pan before starting with the next batch. Drain oil and then place them on the kitchen towel to absorb excess oil. It may take up to 30 minutes before they are completely cool for consumption. Give an extra 15 minutes before bottling them in airtight containers for convenient consumption at other times. TIP: Do not exceed 50 minutes of air exposure or they will turn soft.
This recipe makes 2 small bottles of snacks.