Chinese New Year snacks are countless, deep-fried chicken floss spring rolls is one of the popular crispy snacks served during this festive season. Making these mini spring rolls with chicken floss is easy but quite time-consuming, this is because you have to wrap each and every piece of the chicken floss spring rolls.

Check out our similar sambal dried shrimp spring rolls.

CHINESE VERSION: 香脆炸鸡肉松(鸡丝)春卷

chicken floss spring rolls
 

Deep-Fried Crispy Chicken Floss Spring Rolls | MyKitchen101en

Yields: 180 pcs

Ingredients:

  • 20 sheets of spring roll pastry (215 mm x 215 mm)
  • 170 g chicken floss
  • 600 ml cooking oil

Instructions:

1 Cut each sheet of spring roll pastry into 9 small sheets.

 

2 Put the cut spring roll pastry on a plate and cover (to prevent them becoming dry).

3 Put some chicken floss on a piece of small sheet.

4 Wrap the chicken floss with spring roll pastry.

5 Brush the pastry end with some water.

 

6 Seal the chicken floss spring roll properly.

7 Preheat cooking oil to 150°C, put in a piece of chicken floss spring roll to test the heat of the oil.

8 Deep-fry spring rolls over medium-low heat in 3 batches until golden brown, stirring occasionally so that the heat is evenly distributed.

9 When spring rolls have turned light golden brown, turn to high heat for 40-45 seconds before removing from heat.

10 After removing from heat, put the spring rolls on a strainer ladle to strain the oil.

11 Put the fried spring rolls on kitchen towels to absorb the oil.

12 Store the spring rolls in airtight container when they have fully cooled down.


chicken floss spring rolls

Deep-fried Crispy Chicken Floss Spring Rolls

Chinese New Year snacks are countless, deep-fried chicken floss spring rolls is one of the popular crispy snacks served during this festive season.
5 from 3 votes

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Prep Time 2 hrs 45 mins
Cook Time 1 hr
Total Time 3 hrs 45 mins
Course Chinese New Year, Snack
Cuisine Asian
Servings 180 pieces
Calories 11 kcal

Ingredients
 
 

  • 20 sheets spring roll pastry 215 mm x 215 mm
  • 170 g chicken floss
  • 600 ml cooking oil

Instructions
 

  • Cut each sheet of spring roll pastry into 9 small sheets.
  • Put the cut spring roll pastry on a plate and cover (to prevent them becoming dry).
  • Put some chicken floss on a piece of small sheet.
  • Wrap the chicken floss with spring roll pastry.
  • Brush the pastry end with some water.
  • Seal the chicken floss spring roll properly.
  • Preheat cooking oil to 150°C, put in a piece of chicken floss spring roll to test the heat of the oil.
  • Deep-fry spring rolls over medium-low heat in 3 batches until golden brown, stirring occasionally so that the heat is evenly distributed.
  • When spring rolls have turned light golden brown, turn to high heat for 40-45 seconds before removing from heat.
  • After removing from heat, put the spring rolls on a strainer ladle to strain the oil.
  • Put the fried spring rolls on kitchen towels to absorb the oil.
  • Store the spring rolls in airtight container when they have fully cooled down.

Video

Notes

This recipe yields 180 pieces of mini rolls.
The nutritional value for reference is for 1 mini roll. 

Nutrition (per serving)

Calories: 11kcalCarbohydrates: 1gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 1mgSodium: 9mgPotassium: 3mgFiber: 0.03gVitamin A: 1IUCalcium: 1mgIron: 0.1mg
Keyword chicken floss rolls, chicken floss spring rolls, mini spring rolls with chicken floss
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