Monday, November 5, 2012

Weekend Menu #36: Spring Roll Snack

With the leftover Loong Kee chicken floss, I made some spring rolls yesterday afternoon.  I used Popiah Skin and cut the big pieces into quarters. 

It takes some times to assembly but it was fun.  My step-by-step as follow:

Brush some egg wash on each sides and place a spoon of chicken floss on the top

Fold the sides with egg wash. 

Brush egg wash on the bottom and roll tightly to the bottom. 

The ready to be fried sping rolls

Need to be watchful when frying spring rolls because they tend to burn fast and even when you dig them out from the hot oil and on a kitchen paper towel, it will still turn browner.  Dip with chili sauce or ketchup to your liking.

No comments: