Mini spring rolls with chicken floss


  • 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


  • 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.