Mini Spring Rolls with Chicken Floss

Method3 steps

1. 1

   Step 1: Thaw the 40 medium frozen spring roll wrappers according to their package and cut each into four smaller squares. Set the 100 g ready chicken floss and lightly beaten egg beside your work surface. Put one quarter-wrapper flat on the surface and place 1 teaspoon chicken floss in its center. Fold in the two sides, roll tightly and brush the edge with enough beaten egg to seal. Repeat with the remaining wrapper pieces and floss as available. Keep any unused wrapper pieces and floss separate; the finished number depends on the actual filling volume and wrapper size.

   Uses ¼ of one medium wrapper per mini roll, from the 40-wrapper supply · 1 tsp ready chicken floss per mini roll, from the 100 g supply · Beaten egg from the 1-egg supply, as needed for sealing

2. 2

   Step 2: Heat enough deep-frying oil in the wok. Add the assembled mini rolls from step 1 in manageable batches without crowding. Fry over medium heat for about 3–5 minutes per batch, turning as needed, until the wrappers are crisp and golden brown all around. Repeat with all the assembled rolls.

   Fry one mini-roll batch · 4 minUses All assembled mini chicken-floss rolls · Oil, enough for deep-frying the mini rolls

3. 3

   Step 3: Lift all the fried mini rolls from step 2 out of the oil and drain them on paper towels. Let them cool and serve as a snack. If packing them for storage, let them cool promptly and completely before placing them in an airtight container.

   Uses All fried mini chicken-floss rolls