Malaysian•indulgent
Mini Spring Rolls with Chicken Floss
Mini Spring Roll is the perfect snack for Chinese Lunar New Year. Filled with chicken floss and deep-fried, they are so crispy and yummy!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40 frozen spring roll wrapper ((medium size))
- 100 g (3½ oz) chicken or pork floss
- 1 egg (lightly beaten)
- Oil (for deep frying)
Instructions
- 1
Cut each spring roll wrapper into four smaller pieces. Lay a wrapper on a flat surface and add 1 teaspoon of chicken floss in the center. Fold in the two sides and roll it up tightly, sealing the edges with beaten egg. Repeat this process until all the wrappers are used.
- 2
Heat oil in your wok until fully heated. Fry the mini spring rolls in batches over medium heat until they turn golden brown, about 3 to 5 minutes.
- 3
Remove the mini spring rolls from the oil and drain them on paper towels. Allow them to cool completely before storing in an airtight container.