I love these tiny crunchy sugary…what can I call it, spring roll snails? They are super easy to make and takes only a few minutes to fry.
RECIPE FOR KUIH LAYANG LAYANG
1 Packet spring roll (20 sheets)
Oil (for deep frying)
Water & a bit of cornstarch (as glue)
1. Using 1 bamboo skewer (BBQ sticks) as a guide, put it at the edge of the spring roll sheet and start rolling as small as you can. When you reach the end, dab some glue and press gently to close the flap. See photos here for guidance
2. Cut diagonally (this is purely for looks) and set aside in a large bowl. Repeat step 1 & 2 until all sheets have been rolled and cut.
3. In a medium sized wok, heat oil. Once heated, fry them until golden brown. This should take less than 5 minutes. Repeat until all have been fried.
4. Let cool and smother with caster sugar. Yes. Don’t be afraid of sugar. Its Eid :p