Pork Floss Mini Spring Roll
January 6th, 2009 by WeryNice Editor - Register for printable Version
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(1 votes, average: 5 out of 5)It is very common to get spicy shrimp mini spring roll in the stalls during Chinese New Year. It is basically having minced dried shrimps fry with chilli and wrap with spring roll skin, and deep fry. Here is an alternative, and not spicy, and I love it.
Ingredients
- 1 packet of frozen spring roll skin
- 300 grams pork floss (better to use crispy type that you can scoop with a spoon, otherwise the fibrous type you need to use fingers to pull them apart into small portions)
- ¼ bowl Water for sticking (can also mix in some corn or wheat flour).
Method
- Using knife, cut the spring roll skin into 4 small squares (cut as a whole stack)
- Mix the water with the flour into a creamy mixture and set aside.
- For each piece of spring roll, put it as a diamond shape on the table, scoop 1 teaspoon of pork floss in the middle, fold the corner nearest to you forward to cover the floss, then fold the 2 left and right corners inwards and then roll the whole thing forward into a mini spring roll. Dab some flour water at the last corner and complete the roll.
- After filling up all of the ingredient, deep fry in low heat till golden brown, drain dry and leave it on kitchen paper towel to absorb all the oil.
- Keep in air tight container when cooled down. (Can keep for 1 month)
This entry was posted on Tuesday, January 6th, 2009 at 8:38 pm and is filed under Festive Goodies, Pork, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
January 6th, 2009 at 9:01 pm
is there other way to cook it instead deep fry?
January 7th, 2009 at 2:44 pm
I’m afraid we can only deep fry.
January 20th, 2009 at 5:45 pm
1 packet of frozen spring roll skin. is the spring roll skin with egg or without egg?
if i buy small packet of frozen spring roll skin do i still need to cut the skin?
January 20th, 2009 at 6:11 pm
Without egg. That that you will use to wrap the cooked turnip and deep fry.
as for the size, what you need is about 3 inch x 3 inch square after cutting, and after wrapping up the mini roll is about 1.5 to 2 inches long.
January 20th, 2009 at 6:39 pm
what u mean by “That that you will use to wrap the cooked turnip and deep fry.”
January 21st, 2009 at 1:26 am
Opps, there was a typo, what i meant is “those that you will use to wrap the cooked turnip and deep fry”, ie fried spring rolls we always see in the hawker stalls.
February 7th, 2010 at 1:38 am
this year Bee Cheng Hiang start to sell this in their stalls (in Singapore), a small bottle cost $11+ wow!