In general, crispy popiah roll for snacks are usually deep-fried. However, in this edition, we share a method that doesn’t require deep-frying and allows for creating various flavors using spring roll wrapper. These two flavors are not commonly seen in the market, as they are our own innovative creations: Mini Cinnamon Rolls (sweet) and Tomyam Seaweed Rolls (savory).
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Mini Cinnamon Rolls
I personally love cinnamon rolls, and noticing the absence of this flavor in biscuits or snacks, I experimented to develop this recipe. I mixed key ingredients like jaggery powder and cinnamon powder with eggs, brushed them onto spring roll wrapper and rolled them up to create the appearance of cinnamon roll bread. After baking, the small, cute shapes look intriguing, and biting into them releases a warm cinnamon aroma. Adding different types of sugar enhances the sweetness, and sprinkling coarse sugar adds a crunchy texture and more sweetness. Perfect for pairing with milk tea or coffee as an afternoon treat!
Tomyam Seaweed Rolls
Typically, crispy popiah seaweed rolls are plain, so I chose a savory and spicy flavor – Tom Yam. This choice ensures everyone enjoys it, especially for those who love intense flavors. Since snacks are usually an occasional indulgence, opting for a bold flavor brings novelty. I used sushi seaweed instead of the Chinese style seaweed which used to cook soup due to thickness differences affecting the final product. Adjusting seaweed quantity and heating time ensures it dries properly for convenient storage. As for the spiciness, it can be personalized with sugar, Tom Yam sauce, chili flakes, etc. These innovative crispy popiah snacks cater to both snack enthusiasts and add a fresh twist to leisurely gatherings.
In summary, making different-flavored snacks with spring roll wrapper can satisfy the diverse taste preferences of friends and family. Although the preparation process may require patience, the non-deep-frying method aligns with modern health perspectives. This not only reduces the hassle of deep-frying but also avoids a greasy kitchen and the issue of oil splattering. Importantly, improper temperature control in deep-frying can result in an oily taste. Even though arranging them one by one for baking takes time and effort, the cost-effectiveness leans towards baking.
P.S.: When storing, using a sealed container and promptly sealing it is crucial, especially for seaweed, which can absorb moisture and lose crispiness. If they accidentally lose their crispiness or have been stored for too long, reheating in the oven can restore the crunchy texture of the snacks.
Mini Cinnamon Rolls
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Print Pin Comment & RateINGREDIENTS
- 25 g Unsalted Butter
- 40 g Sugar
- 20 g Jaggery Powder
- 5 g Cinnamon Powder
- 1 Egg
- 18 Spring Roll Wrapper
- Coarse Sugar
INSTRUCTIONS
- Melt unsalted butter.
- Add sugar and jaggery powder, stir on low heat to create caramel. Transfer to a bowl and let it cool.
- Mix in one egg and cinnamon powder until smooth.
- Evenly brush cinnamon egg mixture on spring roll wrapper, sprinkle with a little coarse sugar, then roll up and cut into 8 small pieces.
- Arrange mini cinnamon rolls neatly on a baking sheet, let them air-dry for 30 minutes.
- Bake in a preheated oven with a convection function at 160 degrees Celsius for 30 minutes.
- Once baked, let them cool for about 30 minutes before placing them in the jar.
INSTRUCTIONS VIDEO
NUTRITION
Tomyam Seaweed Rolls
Please Click 1-5 Star to Rate This Recipe
Print Pin Comment & RateINGREDIENTS
- 1 Egg
- 20 g Tom Yam Sauce
- 1 tsp Sugar
- 0.5 tsp Fish Sauce
- 14 Sheets Spring Roll Wrapper
- 7 Sheets Sushi Seaweed
INSTRUCTIONS
- Mix egg, Tom Yam sauce, sugar, and fish sauce thoroughly.
- Divide one sheet of seaweed into 8 pieces.
- Evenly brush Tom Yam egg mixture on thin pastry, sprinkle with dry coriander, and place a strip of seaweed.
- Roll and cut diagonally into approximately 11 to 12 pieces.
- Arrange the prepared Tom Yam seaweed rolls neatly on a baking sheet, let them air-dry for 30 minutes.
- Bake in a preheated oven with a convection function at 150 degrees Celsius for 30 minutes.
- Once baked, let them cool for about 30 minutes before placing them in the jar.
INSTRUCTIONS VIDEO
NUTRITION
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