Mini Spring Rolls – the perfect snack for Lunar New Year. Filled with chicken floss and deep-fried, so yummy!!
One of the Chinese New Year goodies I love to eat is mini spring rolls filled with bits of pork, chicken, or shrimp floss.
They are the crispiest munchies for the festivities and my nieces love making them as they always have so much fun assembling, rolling, frying, and then eating the mini spring rolls.
I am happy that my contributor Siew Loon volunteered to share her recipe.
The best time to make them is now so they remain crunchy for the New Year.
Enjoy!
It is 2 weeks before the we usher in the year of the Dragon.
I have been busy with spring cleaning and also listing out the goodies which I would like to bake.
As usual the demand for Pineapple Tarts, Butter Cookies, Peanut Cookies and Mini Spring Rolls top the list.
Mini Spring Rolls have always been a very popular savoury snack as it is light and crispy.
I have always liked the mini spring rolls with chicken or pork floss filling as it is tasty and easy to do.
Of course you can wrap it with any filling of your choice like Dried Prawn Cili (Sambal Heh Bee) or ground peanuts if you like it to be a sweet snack.
This is an easy to do snack and eat it fresh.
Do not keep too long as it will lose its crispiness.
More Lunar New Year Goodies:
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| Pineapple Tarts | Peanut Cookies |
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| Cornflake Cookies | Kuih Bahulu |
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| Kuih Bangkit | Pineapple Rolls (Nastar) |
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Mini Spring Rolls with Chicken Floss Recipe
Mini Spring Rolls - the perfect snack for Lunar New Year. Filled with chicken floss and deep-fried, so yummy!!
Ingredients
- 1 packet frozen spring roll skin (medium size) (40 pcs)
- 100 g ready made chicken or pork floss
- 1 egg, lightly beaten, for egg wash
- oil, for deep frying
Instructions
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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.
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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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Puzzled
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?
Sau Leng
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?
Rasa Malaysia
Yes, freeze them so they have nice shapes after frying. You freezed for too long.
Sharon
Can I use the airfryer instead of frying with oil? Thanks :)
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.
Joanne
I couldn’t find frozen aping roll wraps. Would dry ones work as well?
Rasa Malaysia
Dry ones will not work
Tony Rose
I normally make vegetable spring rolls, I’ve never had chicken floss so I’ll have to try that.
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.
Rasa Malaysia
Make sure you roll them very tightly and also freeze them in the refrigerator until they are cold before deep-frying.
Puzzled
1. Do we Freeze or chill?
2. What is the recommended freezing time?
3. I encountered similar problem. Could it be the container that we store is not air tight enough or is it because of the freezing part?
Puzzled
Do we need to defrost before frying? Or fry immediately after removing them from freezer?
leigh
What is pork floss?
beti
they look perfect for parties! what a great and delicious idea
Vincent ong
Prefer the one with prawn floss but it’s harder to get ; pork floss or chicken is more abundant
SiewHoon Yeoh via Facebook
I will have to make it this. Bought it last year while we were there…. miss it.
Cookin' Canuck
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.
Rosa
A great idea! i love their size.
Cheers,
Rosa
May chin
Thanks for this timely recipe which Will be my top 3 list to make next 2 days!
An Rong Chiew via Facebook
back home we used the shrimp chili floss….Mmmm
Frau Neimeyer via Facebook
Oh my favorite although we use dried prawns for fillings usually!
Evelyn Joy Tan via Facebook
Ohhhh….. Love love these!!!
Christina Tse via Facebook
What is chicken floss? Do you have recipe for that and also Sambal?
Florence C via Facebook
i think know there was chicken “floss”- i only knew about its pork counterpart! thanks!