Step 1

In a bowl, combine all-purpose flour and salt.

Step 2

Pour in warm water and mix together with a pair of chopsticks until a dough forms.

Step 3

Knead until the dough becomes very smooth.

Step 4

Divide dough into 12 equal portions, about 21g each.

Step 5

Flatten each piece into flat discs. Dust with some flour over top.

Step 6

Cover with a damp clean kitchen towel or plastic wrap and let rest for 30 minutes.

Step 7

Dust a little extra flour onto the dough discs.

Step 8

Line a tortilla press with parchment paper and add a dough disc.

Step 9

Use the tortilla press to flatten the dough into a 4" round diameter. (Or use a heavy frying pan to flatten).

Step 10

Lay dough disc on a lined baking tray.

Step 11

Repeat with the remaining dough.

Step 12

Take one piece of dough disc and generously spread oil on it.

Step 13

Place another piece of dough on top, spreading oil the dough and stacking until 6 pieces are in a pile.

Step 14

Repeat with the remaining discs, making 2 separate piles with 6 pieces each.

Step 15

Take one pile of dough and pinch around the seams.

Step 16

Flatten the disc with your palm by pressing the disc while rotating it, to expand it in size.

Step 17

Turn it over and flatten the same way.

Step 18

Keep pressing the dough on both sides, alternating until it reaches a size of about 6" in diameter. Check the edges to see if they are lined up.

Step 19

Repeat with the other pile of dough discs.

Step 20

Now use a rolling pin to roll it out further to a diameter of about 9".

Step 21

Repeat with the other dough. You'll end up with 2 pieces of dough with a diameter of 9".

Step 22

Cover the dough with a clean kitchen towel or plastic wrap and let them rest for 15 minutes.

Step 23

Add water to a wok or large pot for steaming. Heat the water until it comes to a rolling boil.

Step 24

Place one piece of dough on parchment paper and carefully transfer to the wok.

Step 25

Cover with a glass lid and steam for 10 minutes at high heat.

Step 26

If you see the dough is puffing up, it is ready.

Step 27

Remove from the wok and repeat with the second piece of dough.

Step 28

Place the cooked dough onto a clean cutting board.

Step 29

Use an 8" round lid or plate as a guide and place onto the cooked dough.

Step 30

Use a sharp knife to cut around the edge of the lid or plate, to yield an 8" round dough.

Step 31

Remove the exterior rim (you can snack on it).

Step 32

Gently peel the wrapper skins to separate each sheet while still hot.

Step 33

Cover the peeled wrappers with a kitchen towel to prevent them from drying out.

Step 34

Let cool completely.

Step 35

Use in fresh spring rolls (popiah) or as a wrapper for deep fried spring rolls (cha gio).