I thought that making Shanghai spring roll wrappers would be the hardest challenge to developing the recipe collection for the book. Few cookbooks offered instructions, and in Asia, they're made by professional cooks. With lots of research, practice and a little help from friends who provided photos, such as Robyn Eckhardt's Eating Asia blog posting on a popiah skin maker in Malacca, I figured it out. Actually, I became addicted.
It's not hard to do once you get the swing of it. The recipe is in the Asian Dumplings cookbook, in the "Thin Skins" chapter. Recipe testers from Los Angeles, to Bloomington to New York City tried out the instructions and contributed their thoughts. Lillian in New York suggested a flame tamer if your stove has high output burners, Candy in Indiana moved her skillet aside to control the heat, and Victor in Santa Monica used a simple cheap Teflon skillet. They all found this companion video to be extra helpful.
Hope you do too! Feel free to add your tips.