Time flies, Christmas is over and 2008 has only 3 more days left. The Chinese New Year is creeping on us fast next year, it will be January, 26th, so less than 30 days to prepare all the goodies. These snacks are so mini and tedious to prepare that thank goodness, the CNY is only once a year. This is a buddy project, so gather all your buddies and have a good time with them while making them.
Ingredients:
500g chicken/pork floss/sambal hae bee/sambal lengkong/serunding
Ingredients:
500g chicken/pork floss/sambal hae bee/sambal lengkong/serunding
1 packet large spring roll skin, cut into 9 equal squares
1 egg, lightly beaten for sealing
Oil for deep frying
Method:
Cut one spring roll skin into 9 equal squares.
Place some floss on to each square, enclose and wrap like spring roll.
Heat oil in a wok; fry rolls till golden brown.
Remove from oil onto baking rack which has kitchen towel at the bottom to catch excess oil.
Put fried rolls in to bake at a preheated oven 350f for 5 or 10 minutes, so that the rolls are thoroughly cooked through and excess oil will be removed.
Let cool completely and store in air tight container.
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