How to make spring roll wrapper | spring roll sheet | popiah skin | popiah wrapper | lumpia wrapper

[@ItaKhairi]

Thanks for sharing..look easy.done subscribe

[@foodtripwithvictor]

@Ita Khairi..you're welcome..yes, it does look easy to make :-) terima kasih.

[@RabbitJade]

Glad there's fellow Peranakans in Australia. I'll attempt your recipe next week. Wish me luck. 🤞

[@foodtripwithvictor]

Hi @Von C...hello! All the best making the popiah and popiah puih. Hope you have fun and enjoy eating your own homemade popiah. Let me know if you have any questions. Cheers, Victor

[@kiarazrdavidson5449]

Hi Victor! I come across your video and without wasting time, I just go ahead with....and I MADE IT!!!🥰🥳 Yes victor 😊 it came out perfectly!💯 Well I'm grateful 🙏! Kind regards, Kiara Davidson🖤🤍❤

[@foodtripwithvictor]

Oh…thank you thank you 🙏 🥰 @kiara ZR Davidson…so happy to learn that you’ve made it and it works 👏👏👏 Cheerios, Victor

[@deemekare]

Can you fracking speak while making them?! Like why god isn’t anyone doing it

[@fatimaezzahra929]

🌹🙏🌹🇲🇦🇲🇦👍👍

[@annkhaw3283]

Hi Victor, I chance upon your channel while looking for peipa tofu recipes. I’m indeed glad to see so many authentic Penang nyonya dishes which reminds me of my childhood dishes. I loves and missed this popiah so much that each time when I go back Penang I’ll go looking for it. I saw one shop in Perak Road (tua lo au) still making this popiah skin while back on holiday a few years ago. I’m so glad I got to know this recipe from you, as this trade recipe is almost extinct. Thank you Victor for bringing back all those great memories of nyonya/Penang authentic recipes.

[@foodtripwithvictor]

Hi @Ann Khaw..you are welcome. Glad you found my channel and my recipes reminiscent of home, Penang. I didn’t know of a shop in Perak Rd making popiah puih..I must check it out when we have the chance to travel again . Cheers, Victor

[@gracecat2517]

Gong Hee Huat Zai. I am hokkien too. This is amazing popiah puay...thank u so much...maybe i can try this n play with it. Looks amazing. Well, i love cooking too.😊

[@foodtripwithvictor]

Hi @Grace Lee...ah..Hokkien lang..glad you enjoy this video. You should be able to get the popiah puih fresh in Singapore, right? I know of only 1 place left that make popiah puih in Penang and they have been doing the business for 3 generations! Cheers, Victor

[@gracecat2517]

@@foodtripwithvictor I don't know where to get the fresh popiah puay here. I think Giant supermarket may have ready packed made. But i love cooking so i like to learn to make my own rather than get the ready made otherwise i will never learn to make. Especially i can learn it from u here. Looks interesting and fun. Is good to learn and have skills..as i do create my own lemon grass chicken receipe....hmmm not sure can add ginger flower the enhance the taste...well whenever watch yr channel, i alway remember you and yr Ginger flower😊😁

[@foodtripwithvictor]

@@gracecat2517 ...good point..cooking is fun and rewarding when it comes to eating and we know what goes into our stomach. Also can adjust and vary to our own taste. 😊 Cheers, Victor

[@orcaorga6056]

I just press like bcos of his smiling face. So soothing n calm with nice background sound. !! 😂😂😂😂

[@foodtripwithvictor]

🤣🤣🤣…thanks ☺️

[@lilychin4286]

It's not that simple, tried but failed in cooking. It somehow overcooked or broken skin. How to manage it so that it comes out so beautifully like yours.

[@foodtripwithvictor]

Hi @Lily Chan..it is quite tricky and needs practice. One possible reason your popiah skin is over cooked and break is that the pan is too hot. You need to make sure it is on a low heat just enough to warm the pan. The first skin may not work if the pan is not warm enough. It’s okay. Remove and discard. The second and third eventually will work as the pan is warm enough. If you think the pan is starting to get hotter, lift the pan up to let it cool down for 20-30 seconds, and then place it back down on the burner before you spread the next layer of dough. You will eventually get it right once you try a few times. It takes time to understand the correct temperature and heat for the pan. I hope you don’t give up. Cheers, Victor

[@roseverygood2713]

Thank you for sharing bought popiah skin from market very horrible taste shall try your recipe .should be good. Thank you

[@foodtripwithvictor]

You are welcome @Rose very good…glad you like the video. Cheers, Victor

[@hemadarisini8606]

Hi sir im yr new subscriber...😃 view from i chang channel...

[@foodtripwithvictor]

Hello @Hema Darisini…welcome to my channel. Thanks for subscribing 😊. Cheers, Victor

[@猫的宝贝]

Hi! I heard making popiah skin cannot use non stick pan. Were you using non stick pan? Please advise

[@foodtripwithvictor]

Yes, I was using a non-stick frying pan. It works for me.

[@voda5130]

Siêu ngon và đẹp mắt cảm ơn bạn rất nhiều ❤❤❤❤❤

[@roseverygood2713]

Thanks Sir Victor most of ypur dishes are awesomes. Thanks

[@foodtripwithvictor]

Thanks @Rose very good. Cheers, Victor

[@tessieheadley3924]

Thank you victor . This is what I like 👍🏻 the best 🎉

[@foodtripwithvictor]

You’re welcome 😊

[@limkg5187]

🙏南无阿弥陀佛。👍

[@tikaunyil100]

Udah pernah mencoba,adonan persis kaya gitu,tp pas panggangnya gk berhasil

[@kamallatib9529]

hi victor.. how long approximately you knead the dough .. I'm from N.Sembilan.. M'sia...

[@foodtripwithvictor]

Hello there @Kamal Latib..fellow Malaysian 🇲🇾😊..I remember that I went back with my college friend to his hometown and makan makan so much. Love the local Seremban food. So different from Penang food. I kneaded the dough until it’s smooth and elastic..between 10-20 minutes. You will know when you raise the dough high and it stretches nicely. It takes a couple of practices if this is the first time. Cheers, Victor

[@samanthawijerathna3213]

Thanks a lot kindly explain good luck

[@foodtripwithvictor]

You're welcome.

[@liyanabdulyana7966]

Omg tks alots tks fr sharing ❤

[@foodtripwithvictor]

Welcome 😊

[@hahalalatralala]

TERIMA KASIH UNCLE!!!

[@foodtripwithvictor]

Sama-sama 😊

[@jenniferchantoo7153]

Thanks . Will try soon

[@foodtripwithvictor]

You are welcome @Jennifer Chan Too

[@allengina1091]

Thank you so much !

[@foodtripwithvictor]

You’re welcome

[@heideluciano4905]

how come some add a little oil

[@foodtripwithvictor]

I’m not sure. I suppose the others may have used a different kind of frying pan, which can stick to the bottom.

[@sumon2186]

Thank you Victor. 😊

[@foodtripwithvictor]

You are welcome 😊

[@geethapillai1706]

Thanks will try this out...

[@foodtripwithvictor]

You are welcome @Geetha Pillai. Hope you have fun making your own popiah skin. Cheers, Victor

Thank you for sharing 👏🥰

[@foodtripwithvictor]

You’re welcome 🙏😊

[@janneygan3194]

Amazing

[@foodtripwithvictor]

@Janney Gan...thanks. Cheers, Victor

[@rubypereira7212]

Wow very clear explanation

[@foodtripwithvictor]

Thanks @Ruby Pereira…glad you think so. Cheers, Victor

[@marjorieclamen3960]

Hi Victor, I made these wrappers. Getting the right dough texture was not a problem but spreading it out on the pan was a major problem😅. I had to throw out a few. Eventually I used a spatula and spread the dough out thinly on the pan. I managed to get a few done. Some wrappers got stuck to the pan. Is it because the pan is not hot enough?

[@foodtripwithvictor]

Hi @Marjorie Clamen…glad you’ve figured a way to spread the dough onto the pan. It takes a few practice using hand..even for me. Fortunately the ingredients not expensive 😅. So can practice many times. But yes it’s easier using a spatula. As for why it gets stuck to the pan, I think it’s more that the pan is too hot and dough gets stuck to the pan. If you see around the edge it’s starting to lift slightly, you can use a flat spatula to gently lift that side and slowly make around the edges and then lift it up. Cheers, Victor

[@meitan8021]

❤🎉谢谢分享👍👍👍

[@foodtripwithvictor]

Siah siah 😊

[@SalinaMdYusof]

Tq for sharing

[@foodtripwithvictor]

You are welcome

[@sadhnaharpal7416]

Thanks

[@foodtripwithvictor]

Welcome 😊

[@beatrizanzaldo7097]

I love your recipe. Thanks❤

[@foodtripwithvictor]

@@beatrizanzaldo7097 …thank you 😊🙏

[@Michael_Howard59]

500 grams is 2.48 cups of flour not 4 cups

[@foodtripwithvictor]

Thanks for correcting my mistake. Cheers, Victor

[@heideluciano4905]

thank you

[@Thegardeningworldcom]

Hi my friend, can you tell me what heat you use, low heat, medium or high? thank you. I have been trying to make them with dropping the real liquidy method on to a hot pan like some do but it just does not work for me so i want to try your method shown here but i do not know what heat to keep the flat pan on?

[@foodtripwithvictor]

I used low to medium heat. If it’s too hot, it will not stick and peel easily. If the heat is too hot, lift the pan and let it cool down slightly. May have to try a few times before getting it right.

[@yenchu1237]

120C is the optimum temperature for making spring roll skin

[@MoorChannel]

Hello from Kuala Lumpur..thank you for the recipe

[@foodtripwithvictor]

Selamat pagi Kuala Lumpur 🇲🇾 Malaysia @Moor Channel…welcome. Cheers, Victor

[@papergirlnina5432]

New subcriber from sabah ♥️happy cny

[@foodtripwithvictor]

Thank you @papergirl Nina…nice to have you on my channel from Sabah ❤️ happy lunar new year to you too. Cheers, Victor

[@norafarzin6769]

Thanks ♥️ new subscriber from Manila

[@foodtripwithvictor]

Hi @Nora Farzin...thanks for subscribing to my channel. Cheers, Victor

[@adriankwa]

amazing

[@foodtripwithvictor]

Thanks 😊

[@archbishopgregori3642]

My question is, can rice flour be used instead of all-purpose flour to make the popiah wrapper?

[@foodtripwithvictor]

You may get a different texture and result using rice flour. I haven’t tried it myself because I’ve always use plain flour which is the same as all purpose flour. Perhaps someone who has read your comment might be able to help if have tried rice flour.

[@archbishopgregori3642]

@@foodtripwithvictor I haven't tried making them yet, but I am curious as to why they are called "RICE PAPER" wrappers if they are made with all-purpose flour instead of rice flour. Every recipe I have seen online, all call for all-purpose flour. I haven't seen one that calls for rice flour.

[@foodtripwithvictor]

@@archbishopgregori3642 you may be referring to the rice paper wrapper as in the rice paper used to make Vietnamese rice paper roll, which is quite different from the spring roll wrapper we make in Malaysia. It is easier for you to buy the rice paper at an Asian supermarket which is not expensive. It will need to be soaked in lukewarm water to soften the rice paper before using it.

[@gracedarko1601]

Thank you very much

[@foodtripwithvictor]

@Grace Darko…you are most welcome. Cheers, Victor

[@gracedarko1601]

@@foodtripwithvictor 😁

[@gracedarko1601]

@@foodtripwithvictor am going to try today after work

[@josephgarote6951]

Thank u sir for the ideas

[@foodtripwithvictor]

@@josephgarote6951 you’re welcome ☺️

[@Nkembabe1]

Hi so how do you store the wraps

[@foodtripwithvictor]

You can store in the fridge but wrap up with a cling wrap or aluminum foil to prevent it from drying up. Use up within a day or two. Otherwise it won’t be fresh. Do not freeze it. Cheers, Victor

[@cangel201]

Will it work with gluten free Bob's Red Mill flour?

[@foodtripwithvictor]

Sorry @c angel. I haven't try the specific brand/type you are asking. I guess the only way to find out is for you to try it out yourself. I suspect it should work, but consistency may not be the same as a plain flour. Cheers, Victor

[@yenchu1237]

No. The skin needs high gluten content flour.

[@ellylauw3458]

Do you used nonstick frying pan ?

[@foodtripwithvictor]

Preferably yes..it’s easier to peel. Although I’ve seen others done it on cast iron. I’ve only done it on non-stick pan.

[@ellylauw3458]

@@foodtripwithvictor thank you , will try to. make it

[@ellylauw3458]

Can I freezed it For stocking

[@foodtripwithvictor]

I haven’t freeze my popiah wrapper before, but in the fridge for 1-2 days yes. I suppose if you want to freeze them, you can try but separate each of the skin with a layer of baking paper in between and then put them in a sealable sandwich bag before putting in the freezer. I am only guessing here. If anyone reading this done it before, please advice @Elly Lauw. Cheers, Victor

[@ellylauw3458]

Thanks

[@foodtripwithvictor]

Welcome

[@sonojab]

Used to try one time and feel that it so difficult lol. The dough not stick at the pan.

[@foodtripwithvictor]

LOL @Dominicjab Taweerat…that happened to me the first time too! The pan is probably too hot. If it’s too hot, the dough won’t stick. Turn the heat down or lift the pan for 30-45 seconds to let it cool down slightly, try again and again and if this doesn’t work, it could be the dough. You will eventually get it. The good thing is the ingredients are cheap to keep trying 😉. Cheers, Victor

[@salomerahim4698]

I will not stop practicing until I get it right 😂

[@ezhangg]

please continue uploading!! love your videos

[@foodtripwithvictor]

Thanks @Eunice Zhang..that is really lovely to hear. I am taking a bit of a break at the moment but will definitely do my videos again. Cheers, Victor

[@ezhangg]

@@foodtripwithvictor enjoy your break! you deserve it~

[@alicekoh5340]

Hi Victor. Thanks for this video. I hope you could advise. The skin won't crisp at the edge and I can't peel it off. What did I do wrong?

[@foodtripwithvictor]

Hi @Alice Koh..if the heat is too high and pan is too hot, the skin will stick to the pan. Try adjusting the heat down a little bit, or lift up the pan for 30-60 seconds for pan to slightly cool down. Place it back and try again. Cheers, Victor

[@alicekoh5340]

@@foodtripwithvictor Thank you so much for responding to me so quickly. I will try again tomorrow. Missing fresh popiah very much.

[@foodtripwithvictor]

@@alicekoh5340 I will keep my finger crossed 🤞 it works for you tomorrow 😊😋

[@alicekoh5340]

@@foodtripwithvictor I attempted twice and still the same result for me. I'm going to pass on this and wait to enjoy fresh popiah when I fly back to Malaysia end of the year :P . You made it look very easy, Victor. Appreciate your skill

[@foodtripwithvictor]

@@alicekoh5340 oh no…sorry to hear that. Another reason could be the flour and water ratio. The dough needs to be sticky, gluey and bouncy..not too watery or too dry. Add the water slowly and keep kneading until you get the right consistency. Perhaps try one last time. It’s a good thing Malaysia border is reopened. We can now balik kampung visit families, friends and our favorite past time Makan! Cheers, Victor

[@lindaomoefe4156]

Can you add a little sugar to it, to sweeten the dough?

[@foodtripwithvictor]

@Linda Omoefe..not sure. The dough doesn’t need to be sweetened because I will spread some sweet sauce over it to wrap the spring roll fillings.

[@lindaomoefe4156]

@@foodtripwithvictor alright. Thankk you so much

[@makanmarhaen5704]

This is Great!

[@foodtripwithvictor]

Thanks 😊

[@bmarie8965]

Please keep the accent. Trying very hard to talk Caucasian.😥

[@Floridamom9238]

I love your personality. Thank you for sharing.

[@foodtripwithvictor]

You’re welcome. Thanks @Floridamom

[@janesjliu]

Hi Victor, by chance I saw your video and I'm happy seeing you making your popiah puih or skin. Penang is my 2nd home and am now residing in Adelaide. Your recipes brought back memories of the Penang food. Thanks again and I'll be following all your videos. Stay safe in Melbourne. 🙏

[@foodtripwithvictor]

Thanks @Jane Liu…glad you have stumbled on my channel. Welcome! It’s nice to know and have followers in Australia supporting my work and channel. It’s even more special knowing Penang is your second home, and that I am able to bring back memories for my fellow Penang-lang. Like most Penangites and Malaysians we have to wait until the day we get to balik kampung to visit family and holiday. Cheers, Victor

[@Wingburner]

Hi Victor Thanks for the video. How do I store the skins for future use? In the refrigerator ?

[@foodtripwithvictor]

You’re welcome @Cuisine Culture..you can either freeze them or put in the fridge depending on how long you plan to keep. If you freeze them and when you’re ready to use them remove and put in fridge to thaw. If you want to freeze them, place a sheet of baking paper between each popiah skin and then put in a large sandwich sealable bag or container. If you want to keep only for a couple of days, you don’t have to place a baking paper in between the skins. You can place all of them in a sealable bag and place in the fridge or wrap them a cling wrap. I remember my mum would place a lettuce leaves on top and bottom before wrapping and put in the fridge. Cheers, Victor

[@Wingburner]

@@foodtripwithvictor Victor Thanks !

[@foodtripwithvictor]

@@Wingburner welcome