AIRFRIED SPRING ROLL CHIPS (POPIAH CHIPS) | Lumpia Wrapper

Preheat oil in a deep fryer or large pot to 350°F.

Cut popiah skin into desired chip shapes.

Fry the popiah skin in batches until golden and crispy, about 2-3 minutes.

Remove chips and drain on paper towels.

In a bowl, combine salt, sugar, garlic powder, onion powder, chili powder, and black pepper.

Sprinkle the spice mixture over the warm chips while still hot.

Add sesame seeds, coriander, and lime zest to the chips and toss to coat evenly.

In a separate bowl, mix coconut flakes with peanut butter, water, and vinegar until smooth.

Serve the popiah chips with the peanut dipping sauce.

Spice Level:

Allergens