Mini Spicy Dry Shrimp Rolls 迷你卷 (make as much or as little as you please)
large sheets of spring roll pastry wrap
spicy ground dried shrimps
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 spicy dried shrimps 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.
- Lay mini rolls on a baking pan, bake them at preheated 375° oven for 10-15 minutes or until golden brown. Stir a couple time to ensure even browning. Remove from the oven and drain on paper towel to absorb excess oil. Store in air tight container when they are cooled.