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Mini Spring Rolls with Chicken Floss

Mini Spring Rolls with Chicken Floss


Mini Spring Rolls with Chicken Floss Recipe

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


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.

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21 COMMENTS... read them below or add one

  1. 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.

  2. Rowena Chen

    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.

  3. cindy

    for those who want to know what “floss” is:

    FoodRousong, also called meat wool, meat floss, pork floss, flossy pork, pork sung, or yuk sung, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from Fujian, China. It also spread to Taiwan.

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