Do you love these pork floss mini spring rolls too?
I love them! They are like crunchy little spring roll cookies, which are mostly seen selling in stores locally during the Chinese New Year period. We commonly find them wrapped with pork floss or hae bee hiam (spicy dried shrimp paste).
However it can be really oily and jerlat eating too much of these.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
So this year I decided to make them myself – and make these little treats a healthier version by baking them!
A healthier version of these favourite CNY snacks! Wrap them with either pork floss or hae bee hiam (spicy dried shrimp paste).
- 1 package frozen spring roll skin (smallest pack)
- Pork floss or Hae Bee Hiam
- 1 beaten egg
- cooking oil
Cut the spring roll wrapper into 4.
Place a small portion of the cut spring roll wrapper on your work surface. Carefully "tear" out the wrapper layer by layer (from the small portion of spring roll skin you have taken earlier) and place on a plate. Cover with damp cloth of cling wrap.
Set aside the remaining in a bowl, and cover with damp cloth or cling wrap.
Position the spring roll skin like a diamond-shape facing you. Place 1/2 tsp of pork floss in the centre.
Fold up the corner nearest to you, then fold in the 2 sides, roll up tightly.
Seal the sharp edges with egg wash. *I used a chopstick to dab so it's easier.
Place all wrapped mini spring roll into a mixing bowl. Toss with cooking oil and coat evenly. Bake at preheated oven 160C for about 15-20 mins.
Cool completely and store into airtight container.
Use about 1 tbsp of oil for every 1/4 pack of the spring roll wrapper.
You can also bake at 180C for lesser time, around 8-10 mins. Alternatively, you can also air fry the mini rolls.
So you can see that it’s quite easy! I spent about 2 hours each in 2 days and made a container 🙂 Better than the oily ones sold outside, which can be quite expensive as well during the festive season.