Below was my failed attempt at making a crispy cracker for "Yee Sang". I didn't roll it thin enough and thus it turned soft when cold. I took some when still warm and added it with some sugar for my girls to snack on. They loved it because it was just like fried bread with sugar. It was good if you eat it right away. It was crispy and soft when warm.
My girls said it's tasty!
I thought I roll it thin enough but apparently not. I should roll this again as thin as wonton skin.
I cut and then stretched it and placed it on a slipat ready to deep-fry.
It expanded while deep-frying.
Now, what to do with this batch that already cooled down and turned soft?
It would be a waste to throw this away. I did reuse it in my "yee sang" when the spring roll cracker turned soft when mixed in the yee sang with the sauce (too thin you see). So, I took this out and toast them in the toaster oven to crisp them up again. Luckily it worked just fine. Next time I won't be trouble myself to make this and would use the wonton wrapper instead.