My family members love eating this snack during the Chinese New Year, one which isn’t readily available at the local stores or supermarkets. The common ones that are sold off-the-shelf are those wrapped with shrimp floss and not pork floss, perhaps because the latter isn’t halal. Hence we would always have to resort to making these for ourselves at home.
Making this snack calls for a very tiresome effort because after finishing up all fifty sheets of the spring roll pastry wrappers, we only made enough rolls to fill up about one medium-sized container – definitely not enough to feed ourselves at home, not to mention visiting guests during the Chinese New Year!
- Spring roll pastry wrappers (with egg): 1 pack of 50 sheets (125mm x 125mm)
- Spicy pork floss (or shrimp floss): 200g
- Egg: 1, beaten
- Oil: enough for deep frying
- Slice the wrappers into quarters.
- On each quartered wrapper, place a tsp full of pork floss in the center.
- Lift top corner of the wrapper and fold towards the center to cover the floss. Use fingertip to slide the fold back a little so as to pack the floss tightly.
- Roll the folded portion over once to secure the floss.
- Fold in both left and right corners of the wrapper.
- Brush some egg wash onto the remaining corner of the wrapper. Continue rolling to bind and secure the edge.
- Repeat steps 2 to 6 for the rest of the wrappers and floss.
- Heat oil in wok. In 3 separate batches, add the rolls to deep fry.
- Continue stirring the rolls to even out the golden brown colour.
- Remove and strain oil on kitchen paper after deep-frying for 1 min.
- Leave to cool for 15 min before serving or storage.
- As the wrappers dry out very quickly, slice them in piles of 10 sheets each time and leave the remaining sheets covered under a wet towel. Once they dry out, it would be very difficult to secure and bind the edges of the rolls.
200 mini rolls