Ingredients:

• 10 sheets Mr Popiah Coloured Spring Roll Pastry (8.5 inch) — Charcoal Black, Green Tea, Turmeric Yellow, Raspberry Red
• 200g chocolate (dark, milk, or white, melted)
• ½ cup crushed peanuts (lightly toasted)
• Toothpicks (for securing shape)
• Oil for deep frying

Instructions:

Step 1: Prepare the Pastry

• Cut each Mr Popiah Coloured Spring Roll Pastry sheet into 3 long strips.
• Fold each strip into a fan or flower shape — get creative with your folds!
• Secure the shape using a toothpick to prevent it from opening during frying.

Step 2: Frying

• Heat oil to 160°C.
• Gently drop in the folded pastry pieces and deep-fry for about 5 minutes, or until golden and crispy.
• Remove and drain on paper towels.
• Let them cool completely before coating.

Step 3: Chocolate Coating

• Dip each crisp halfway into the melted chocolate.
• Immediately sprinkle crushed peanuts over the chocolate before it hardens.
• Set aside to dry at room temperature or chill for a few minutes until the chocolate sets.

Step 4: Serve & Enjoy!

• Once the chocolate has hardened, remove the toothpicks (optional).
• Serve as a sweet, crunchy snack or store in an airtight container for later.

💡 Tip: Try decorating with white chocolate drizzle, coloured sprinkles, or crushed almonds for a festive twist!