Cheater's Layang Layang

"Let's go fly a kite
Up to the highest height!
Let's go fly a kite and send it soaring
Up through the atmosphere
Up where the air is clear
Let's go fly a kite!"



This is the song I always think of whenever you mention layang-layang (Malay for kite) to me. I really don't understand why these little nibblies are called layang-layang. They look NOTHING like kites to me.

What I do know is that they're devilishly crunchy and sweet narcotics. You have one and five seconds later, half a container is gone.

In the old days, people used to make these from scratch (and trust me, I will be trying this and sharing this recipe soon. It's on my list). In the last 10-15 years or so though, people have found spring roll skins to be the perfect alternative to making these snacks. Texturally, it's a little bit different (the original layang layang are similar to Italian crostoli, only more "layered" looking and less blistered) but it's still wonderfully irresistable. 
The great thing about this new age layang layang is that it's SUPER easy to make. A little time consuming but if you have a few sheets of springroll pastry leftover... why not!?

It's so easy that I almost feel like a fraud for labelling this post as "recipes"

All you need - springroll pastry, a little bowl of water and a big bowl of sugar. That's it.

Step 1: Wet one end of the pastry and roll the dry end towards it, as tight as you can. It's no big drama if you can't get a super tight roll; tighter rolls just mean more layers. Seal the roll by pressing the wet end down, firmly. Some people use a mixture of flour and water to seal but I find just water on the far end of the pastry works sufficiently well.

Next step. Cut your rolls. You can do this with either a knife or a pair of scissors. I find the scissors to be easier to wield. Whatever you use, make sure the cut is as angled as possible.

So not like this.



But like this.



You basically want as much of the layers to be exposed as possible. Not only does it mean more crispy bits but I think it looks prettier/frillier that way. Don't worry if your frills are a little haywire or unkempt - they add texture to the final product.

If you find your cut products to be a bit flat and squashed, use your fingers to gently puff them back up. 



Next up, fry all your prepared layang layang in hot oil till crispy.



Put the fried layang layang into a bowl lined with paper to absorb all the excess oil. Once drained, toss the warm mixture through the bowl of sugar.

Store your layang-layang in an air-tight container... if there's any left after sampling a few for quality control purposes.