Mini Spring Roll (Popiah)

I make this every year for CNY. This is a healthier version compare to those that are fried and you can store it longer. You need an oven for this.

Ingredients:
See picture.
Meat floss can be pork or chicken.

Tips:
Buy floss that is salty because sweet floss will produce moisture after you bake it and you will have soft mini spring rolls which is not really a good thing to serve to your guests. If you insist, then make sure u bake it everytime before serving just to make it crispy again. You can replace floss with sambal(dry) or whatever you like. As long that they are dry.

Instructions:
1. Cut the pastry sheets into smaller squares. The size is your choice, the bigger it is, the bigger your spring roll will be and take longer time to bake. Take a sheet and place the meat floss on top of it. For me, I cut them into 3×3.

2. Roll them.
How to roll?
There are different ways of rolling. Here’s one way. Fold the top corner where the floss is. Roll halfway down and fold in the two sides, then continue rolling until almost reach the end. Wet your finger with corn starch and apply it to the end of the pastry sheet. Lastly, roll towards the end.

4. Viola! Done. make sure u keep the pastry sheet moist. Exposing it to the air will make it dry and you will not be able to roll it anymore. Cover it with moist towel or muslin while your are doing it. If you don’t want to bake it first, you can keep them in container and store in the fridge. Not freezer ok? However for the leftover pastry sheets, store them in the freezer.

5. To bake, use 140 degree Celcius for 25 minutes. I can’t guarantee it will be crispy with this setting. It’s just a guide. If this setting can’t achieve the result, add more time to it until you are satisfied. Don’t overbake! Just make sure it’s crispy. After that, let it cool and store in air tight container.