# Mini spring rolls with chicken floss

**URL:** <https://puchong.co/t/mini-spring-rolls-with-chicken-floss/375>\
**Category:** Food Recipe\
**Created:** [May 20, 2020, 1:48am UTC](https://puchong.co/t/mini-spring-rolls-with-chicken-floss/375 "2020-05-20T01:48:01Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![snowysecret](https://puchong.co/user_avatar/puchong.co/snowysecret/32/660_2.png) [@snowysecret](https://puchong.co/u/snowysecret)\
**Post date:** [May 20, 2020, 1:48am UTC](https://puchong.co/t/mini-spring-rolls-with-chicken-floss/375/1 "2020-05-20T01:48:01Z")

</div>

![image](https://puchong.co/uploads/default/original/1X/8d4ebda231a9334e91f8564a76862dcf24f98ce2.jpeg)

# 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

# DIRECTIONS

- 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.