Mini Spring Rolls with Chicken Floss
January 13th, 2012 21 Comments

Mini Spring Rolls with Chicken Floss

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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. Florence C via Facebook says:

    i think know there was chicken “floss”- i only knew about its pork counterpart! thanks!

  2. What is chicken floss? Do you have recipe for that and also Sambal?

  3. Frau Neimeyer via Facebook says:

    Oh my favorite although we use dried prawns for fillings usually!

  4. An Rong Chiew via Facebook says:

    back home we used the shrimp chili floss….Mmmm

  5. May chin says:

    Thanks for this timely recipe which Will be my top 3 list to make next 2 days!

  6. Rosa says:

    A great idea! i love their size.



  7. 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.

  8. SiewHoon Yeoh via Facebook says:

    I will have to make it this. Bought it last year while we were there…. miss it.

  9. Vincent ong says:

    Prefer the one with prawn floss but it’s harder to get ; pork floss or chicken is more abundant

  10. beti says:

    they look perfect for parties! what a great and delicious idea

  11. leigh says:

    What is pork floss?

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  13. Rowena Chen says:

    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.

  14. Tony Rose says:

    I normally make vegetable spring rolls, I’ve never had chicken floss so I’ll have to try that.

  15. Joanne says:

    I couldn’t find frozen aping roll wraps. Would dry ones work as well?

  16. Pingback:Mini Spring Rolls | Alexa's Mom

  17. cindy says:

    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.

  18. Sharon says:

    Can I use the airfryer instead of frying with oil? Thanks :)

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