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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!
Mini Spring Rolls
One of my favorite Chinese New Year snacks is mini spring roll filled with bits of pork, chicken or shrimp floss.
These mini spring rolls are crispy and so addictive. Once you start eating, you just can’t stop.
Making these mini spring rolls are fun: assembling, filling, rolling and deep-frying.
It’s great to gather family members around the table to make this festive munchie.
Mini Spring Rolls With Chicken Floss Recipe
This recipe was contributed by Ho Siew Loon.
The recipe calls for very simple ingredients:
- Spring roll wrappers
- Rousong
(Pork or chicken floss)
Other than pork or chicken floss, you can also use dried shrimp floss or sambal heh bee.
Ground peanuts can be used as a filling for sweet mini spring rolls.
See the recipe card for full information on ingredients.
Cooking Tips
This is an easy to make and they are delicious when they are freshly made.
They can be kept in an air-tight container for up to two weeks before Chines New Year.
However, do not keep them for too long as it will lose the crispiness, and the taste will not be as refreshing.
Frequently Asked Questions
This recipe is only 111 calories per serving.
What To Serve With This Recipe
Serve these mini spring rolls with the following Chinese New Year cookies. I recommend the following recipes.
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Mini Spring Rolls with Chicken Floss
Ingredients
- 40 frozen spring roll wrapper, (medium size)
- 100 g (3½ oz) chicken or pork floss
- 1 egg, lightly beaten
- Oil, for deep frying
Instructions
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why does my floss roll lose its crispness the next day? I store the rolls in the usually CNY goodies box with red cover but I didn’t tape it up. Is it something wrong with my recipe? With the container or frying method?
After wrapping the rolls, if we do not fry immediately, do we store in the fridge or freezer because I saw that you mentioned “freeze them in the fridge till they are cold before deep frying”. Can you clarify? We made the rolls but left it in the fridge for a few weeks before taking it out to deep fry. End result was that it was very chewy in the centre and did not seem cooked. However it was definitely crispy when first deep fried. Any idea what is wrong?
Yes, freeze them so they have nice shapes after frying. You freezed for too long.
Can I use the airfryer instead of frying with oil? Thanks :)
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.
I couldn’t find frozen aping roll wraps. Would dry ones work as well?
Dry ones will not work