Lay a spring roll sheet flat. Lightly brush the side facing you with some corn oil.

Using 1 bamboo skewer as a guide, place it at the edge of the spring roll sheet and start rolling as small as and as tightly you can. When you reach the end, dab some glue and press gently to close the flap. Slide out the skewer. You should have a very tightly rolled, cylindrical biscuit.

Slice each roll twice or thrice. This depends if you prefer shorter or longer kerepek. We prefer shorter ones. Let it chill in the fridge for 30 minutes.

In a medium sized wok, heat oil. You'll know once the oil is ready if you dip your wooden ladle in and bubbles gather around it. Once heated, fry the cold dough until golden brown. Fry in small batches so that they don't stick together. This should take less than 5 minutes. Repeat until all have been fried.

Let it cool and drain on paper towels, then coat the rolls with lots of icing sugar!