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.
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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.
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Notes
This recipe yields 180 pieces of mini rolls.
The nutritional value for reference is for 1 mini roll.
Nutrition (per serving)
Calories: 34kcalCarbohydrates: 1gProtein: 0.4gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 9mgPotassium: 3mgFiber: 0.03gVitamin A: 1IUCalcium: 1mgIron: 0.1mg
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