This is another popular Chinese New Year snack in Malaysia. The ingredients are very simple but making them takes some time. Good news is that this snack can be made ahead of time and kept in freezer until ready to fry. It is also a great side dish to go with porridge.
Mini Pork Floss Rolls 迷你肉鬆卷 (make as much or as little as you please)
large sheets of spring roll pastry wrap
cornstarch water (mixture of 1 tsp cornstarch + 2 tsp water)
- Cut each pastry sheets into 9 little squares. Loose up pork floss with a fork or a spoon. Spoon 1/2 tsp pork floss onto each small square, roll it up like a egg roll. Dip finger with cornstarch water and seal the end. Press the end down a little to make sure it seals well. Repeat this step until all are finished.
- Deep fry mini rolls, in batches, on medium heat until they are golden brown. Drain on paper towel to absorb excess oil. Store in air tight container when they are cooled.