Making wrappers

Whether you call them spring roll wrapper, or lumpia wrapper, or popiah.....
http://kongkay1.blogspot.com/2009/10/popiah-pt-2-wrapper-skin.html

INGREDIENTS
• 1 Kg. Flour • 4½ Cups Water • 1 Tsp. Salt • 2 Tbsp. Tapioca Flour

MAKING THE WRAPPER BATTER

Shift 1 kg. of flour into a large bowl .

Pour in 4½ cups of water.

Add in 1 tsp. of salt...

... and 2 tbsp. of tapioca flour.

Mix the batter well until it becomes elastic.

Cup the hands on opposite sides of the bowl, sweep inward towards the middle, lift up the flour mix, and slam down hard onto the bowl. Repeat the process for about 10 to 15 minutes.

The end result will be shiny, smooth and pliable...

... store overnight in the fridge, in a covered container.

Use a heavy cast iron skillet (like the paella pan) over medium flame, and lightly grease it using cooking oil. A heavy pan is preferred so that the pan won't lift up as you retract the batter after being laid on the pan.

Gather a big lump of batter onto the palm. Turn the wrist slightly in circular motion to keep the batter within the hold of the palm. Press the ball onto the hot pan in a circular direction to form a round shaped skin. Pull up the batter once the shape is formed. Fill out any holes with slight dab of the batter. Lift the sheet when it turns from translucent to opaque. Flip over for a few seconds for the other side to set. Then you're done!