Place a piece of popiah skin on a greased work top of plate. Dipped 2 pieces of Cream Cracker in the egg bath,
Take 1 cracker and place on the popiah skin, spooned about 1 tbs (25 gm) of the fillings on the cracker.
Take the other piece of cracker and place on top to form a cream cracker sandwich. Gently pressed down the cream cracker.
Fold the popiah skin to form a parcel, used the slurry to seal the popiah parcel. Repeat the steps until all all done.
Heat oil in a shallow pan and shallow fry the popiah parcels till they turn golden brown. Placed on kitchen towel to remove excess oil.
Can be served with vegetable dhal and sambal anchovy