Pork floss is wrapped in Chinese spring roll wrappers and then deep fried or baked to give you that crispy savory mini rolls that are commonly seen during Chinese New Year celebration.
Cooking oilfor deep frying or for brushing the rolls if you bake them
Instructions
Cut the spring roll wrappers into 9 small pieces (or 4 pieces if you want larger rolls, it's up to you)
Place the pork floss in the middle towards the bottom of the wrapper and roll the bottom up and then roll again once and fold both sides. Brush the top with the flour paste and then roll up all the way to secure the rolls. Repeat with the rest
Deep-fried version:
Preheat about 2-inch of cooking oil in a small pot over medium heat. Take care not to fry over high heat, or the floss will get burn inside. Fry until golden brown over medium heat. Fry in batches and try not to crowd the pot
Place on absorbent paper towel. Repeat with the rest
Baked version:
Preheat oven to 425 F. Line baking sheet with aluminum foil. If you have a wire rack, place this on top of the baking sheet. Arrange the rolls on top. Lightly brush each roll with some oil and then bake until golden brown or until you are happy with the color, about 10 minutes or so
Storing:
Let them cool down completely and they can be stored in an air-tight container for up to one week (never last that long in our house though!)