RSS
Email
Twitter
Facebook
Pinterest
Google+
Spotlight
Mini Spring Rolls with Chicken Floss
January 13th, 2012Recipes, Chinese New Year, Recipes, Malaysian Recipes, Recipes15 Comments
Mini Spring Rolls with Chicken Floss Recipe
Ingredients:
1 packet (40 pcs) frozen spring roll skin (medium size)
100g ready made chicken or pork floss
1 egg, lightly beaten, for egg wash
Oil, for deep frying
Method:
Cut each of the spring roll wrappers into 4. Lay the skin on a flat surface. Put 1 teaspoon of the chicken floss at the center of the skin. Fold in the two sides and roll it up tightly. Seal the edges with the egg wash.
Heat up your wok with enough cooking oil. Once the oil is fully heated up, fry the mini spring rolls on medium heat until golden brown. It takes about 3-5 minutes. Dish out and drain the oil. Leave to cool. Make sure the spring rolls are completely cool before keeping it in airtight container. This will ensure that the spring rolls remain crispy.
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
i think know there was chicken “floss”- i only knew about its pork counterpart! thanks!
What is chicken floss? Do you have recipe for that and also Sambal?
Ohhhh….. Love love these!!!
Oh my favorite although we use dried prawns for fillings usually!
back home we used the shrimp chili floss….Mmmm
Thanks for this timely recipe which Will be my top 3 list to make next 2 days!
A great idea! i love their size.
Cheers,
Rosa
These are so delicate and pretty, and I’m certain I wouldn’t be able to stop popping them into my mouth. What a fun activity to do with your nieces. I’m sure they will remember that time with you for a long time to come.
I will have to make it this. Bought it last year while we were there…. miss it.
Prefer the one with prawn floss but it’s harder to get ; pork floss or chicken is more abundant
they look perfect for parties! what a great and delicious idea
What is pork floss?
Pingback:Sites of Interest | Pearltrees
Tried making a few times but after it turn soggy (not crispy) esp. in the centre. Y ah? I did ensure it’s properly cool b4 putting in the container. Immediately after frying, it’s crispy, but later it’s turns not crispy esp. the centre. Can anyone guide me what went wrong. Pls.
Make sure you roll them very tightly and also freeze them in the refrigerator until they are cold before deep-frying.