I was a very young girl in the early 90s, and used to follow my mum to some pasar in Singapore to buy fresh popiah skin. I can't for the life of me remember where exactly she bought it from, but it was some special place quite far from Yishun where we stayed -- it was some famous fresh popiah skin maker, and there would be either an auntie or uncle who would just sit there and just keep cooking these wrappers with that ball of flour in their hand. I remember being so fascinated by it, and especially how delicious they smelled cooked fresh. I could just eat plain popiah skin all day long lol. I loved these very soft and delicious wrappers as we would eat popiah during CNY and Hari Raya, and any holiday, basically. But after some time, my mum stopped buying the fresh ones and we started to eat the fried ones using the ready-made square wrappers from the supermarket. I'm glad to have found this recipe and instructions from you, truly -- my partner prefers these fresh skins so now I know how to make it for him. Hopefully it's as good as the ones I remembered eating all those decades ago! Happy Chinese New Year :)

The best ever video of how to do these. Thank you. And I appreciate it without any annoying music. Well done!

I am so excited that I just need to share. I made half portion of the popiah wrappers today. After a few disasters, I got the hang of spreading the batter onto the nonstick pan and I managed to make about 12 pieces. Just observe how Flavours of Asia does it. I watched her video twice before I even dare to attempt. Very happy.

Never have i ever seen spring rolls made like this 🙃 much appreciated... i learned something new

This BY NO STRETCH OF THE IMAGINATION is the best video and technique used to make spring rolls. Simple straight forward and THIN the way they should be. Most instructions out here in cyber-whacko land are teaching to make EGG rolls using a roller, there too thick, this is what I have been looking for for the past 5 weeks . THANX FOR KNOWING THE DIFFERENCE BETWEEN SPRING AND EGG ROLLS. Ignoramous me should have used the term Popiah instead and I would have landed here weeks ago.

When i was child i always saw my grandpa make them 🥰🥰 i love spring rolls forever

This is how the real lumpia wrapper is made. Glad to see this on YT. I always see real time making of this in our marketplace that's why I know. 👌

Finnaly found your video how to do my hometown style spring roll.

sininv1 I gather you meant after you make the wrapper. You can freeze them in a plastic bag, defrost/thawed in the fridge. If the wrapper is dry, then steam it for few minutes.

This is what I had been looking for! To show us the ingredients, the technique of mixing, and then cooking it. This is a superb presentation. Amazing! Thank you for sharing your wonderful technique to all of us viewers. :)

Thank you for this very straightforward instructional. I appreciate the fact that you didn't engage in fancy background music or other distractions.

Quede muy emocionada de ver como se puede preparar, a mis hijos les encanta y trataré de hacerlos.

Oh my I need to learn this. Thanks so much for sharing!

Oh that's wonderful, I've seen this technique being done by streetside vendors on youtube and thought it looked a bit tough to handle, but you explained it and showed it so well, I feel like giving this technique a shot. Thank you so much :D

This method of mixing the water and flour and the resultant gooey dough is exactly the way my Filipina sister-in-law taught me to make Philippine LUMPIA WRAPPERS! Even stretching the dough, grasping a ball of it and swirling it against the bottom of the skillet is EXACTLY the way I was taught! The filling can be vegetables, meat or a combination and then the LUMPIA is fried golden in a shallow amount of oil. Perfect recipe and method. THANK-YOU very much. I learned this method in 1964, when I was 16 yrs old. Watching this video and hearing the dough slap the bowl brought back many fond memories!

Looks amazing!!!! Exactly like how they did in the market!!! Bravo 👏

When I was little and that was 50 years ago !!!, I saw my mum sitting in front of a charcoal stove making these popiah skin exactly the way shown in this video. But I never knew the ingredients or the amount required to make it so elastic and spongy. Thank you so much for sharing it. Ill sure give it a try

這才是正統的潤餅皮做法！👏

Ang galing! No annoying sounds , direct , simple and concise.. Now time to do the wrap👍 Thank you 😊

Dziekuje za wspanialy przepis

Thats amazing! Your hands are blessed! :-)

God bless you av been trying another recipe since morning but wen I found yours everything worked out

Will take years for perfection but a very good process thanks for letting us watch another master chef

Wow!!! I'm impressed! Thank you for this.

Oh wow. Mesmerizing process. The dough was NOT what I expected and then I'm like, "why would you put a big wad of dough-snot in your hand like that?" Then my mind was blown. I must try this and thank you so much for sharing!

JD Breuer Makes about 36 (6 ½ to 7 ½ inches) wrappers

that is so cool to watch. definitely gonna make it home made now

Thank you for sharing your recipes❤

Wow! Thank you for taking the time to create this video. Simple ingredients, then a LOT of continuous labor and love into the batter to create "just the right" dough. I especially appreciate the "hand look/feel" hints as you went along so that I can visualize what the right texture "feels" like, and I also learned that I should expect that a good dough requires some serious working time (30 minutes and then some). What are your favorite filling combinations?

Very interesting. Ill just buy wrappers. Thanks for posting this.

Impressively done! I love it

Nice video. Ito talaga yung paggawa na hinahanap ko. Yung katulad ng paggawa sa palengke. Thank you for sharing this vid 😊

Ohhhh super, thank you..🌼🌷❤️

Thank you so much for this! My wife is Malaysian and has been really sad that the only spring roll wrappers we can get here don’t make good Po Pian, used this recipe to surprise her... seems I have a job for life lol. I didn’t have to make any alterations, but it did take me 4 attempts to get hang of it!

I really love this video. Thank You very much and God Bless You.

Thank you very very very much!!!!!! Been trying so hard finding this recipe video. Will learn to make spring roll wrapper.

Simple recipe but alot of work.nice video👍

Lovely. Would like to ty it. Is it possible to make in advance and freeze it? And do I need to defrost it before cooking?

thank you so much for ur recipe,i will try this :)

Wonderful to see you show us,thank you

@Giselle Spartacus Sorry, I'm afraid this recipe works only with all-purpose flour.

This is the perfect how to make spring rolls skin.

Wow I love this. Thank you for sharing. I'll try next time.

WOW that is impressive. I would not guess it makes so many. I think I will try. Great video.

Yan nga Yung na kikita ko sa palengke di tulad NG Ibang video na pahirap kailangan pang I roller pin

@Mona Anand: This recipe use plain wheat flour or all-purpose flour, no leavening needed.

Whoaaa! I didnt know that how it's made 👏👏👏👏👏

You've got fine tender hands! Amazing 👍🏻👍🏻👍🏻

Approximately how many wrappers can you make from a 500 g flour?

That's the real enchilada, man.

Wow Ang galing nman labs thanks for sharing

As I see this, I belive it! Awesome!

how long did it take you to perfect this. I am totally intimidated! It took me forever (years) just to attempt basic yeast bread. You are a master at this!

first attempt made a mess...only made 4 skins and they were too thick....second attempt, 18 skins, pretty decent...it's an art.

I will try to make this.

sin duda el mejor video que he visto. para hacer masa de rollitos primavera. muchas gracias pero me asalta una duda:como haces para que no se peguen entre si?

can i get exactly the same texture when mixing 500g flour and 450ml water?

awesome work! need a lot of patient to do this. ;-)

Easy recipe but a lot of work and the pan's temperature fuhhh is the most crucial part! It won’t stick unless u minimise the temp. Agreed with a work of art and patience

感谢上传，这正是我找了很久春卷皮的做法。

This is how it’s done. It’s just really hard 😫

This is strictly for the experts.

Excellent stuff - thanks for this!!

Thanks for sharing this recipe. I've seen a video of a street food vendor making something similar in the same process but never knew what kind of batter it was!

Anybody else getting grossed out by all of the "hand mixing"?! LOL I hate mixing dough with my hands, but I'll do it if it's absolutely necessary....it's such an uncomfortable,. sticky feeling. I usually use a spoon or a fork. The recipe comes out perfect, so that's all I care about.

a little background music would be great

The Best video of spring rolls skin ever

I try thanks for sharing.. from florida

Thank you !! I am ready to make the spring roll dough !

Thank you for sharing this!:)

Very good recipe 👍🏼

Very good, will do that

Nailed it! Thanks so much.

Thank you for the lesson on how to make spring roll wrappers!

QUÉ CHÉVERE... GRACIAS POR COMPARTIR!

I can tell this is something i wont be able to get right the first time 😂😂 but i love spring roll too much..I MUST try this

Wow! It looks difficult. But I am gonna give it a try.

WOW! That's amazing!

Thanks! Napakahelpful ng video na ito!,😀

Wow! This is the best video of how to make these. Thanks so much for sharing! New sub and like.

Your the best,now I need a bigger pan ☺️

I just discovered your prescriptions, and are beautiful, super provocative, delicious! I love this kind of food! Thanks for sharing recipes! be sure to keep delighting with them! greetings from Venezuela, a kiss

Hey I am going to try that one looks lovely

Excellent! Thanks alot for ur explanation 👍

I remember my aunt doing this type method. Now I can let my daughters know about this video

Thanks a lot flavour of asia for the recipe God bless you.

Thank you for sharing, this video add my insight to make my own lumpia wrapper :)

*Yes, it's perfect for making at home*

I like those wrappers.

So great!!!... I was looking for it,,,thanks alot...from.S.J.L. Lima .--Peru

Thank you so much for this great tutorial

Thanks for this. I will try it for my bangus lumpia.

that's such an easy recepie

Thanks! I was taught to make these in culinary school but my teacher spoke no English, so I never knew the word Popiah. Was a fascinating part of my experience.

Great job

wonderfull.thanks for shairing dear.i will try this

Work of art

That's awesome!! It's not uncommon to see this technique at open markets in China. It's almost like magic tricks. I will give it a try as well.

This is my first time watch your video. You cook easyd oing . Thank you so much. 😀😃😄

Wow..... Thank you much for this video..... Very clear👍👍👌