A healthier version of these favourite CNY snacks! Wrap them with either pork floss or hae bee hiam (spicy dried shrimp paste).
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.
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.
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.