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SEAWEED CRISPS

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I am sorry guys, that I really didn't keep track of how much chicken floss and spring roll skin I have used to make this. Guess it is very subjective to the size of rolls you are making, and also how full you fill your rolls with. The below amount of ingredients only serve as guide.

Ingredients:

500g chicken/pork floss

1 packet large spring roll skin, cut into 9 equal squares

1 egg, lightly beaten for sealing

Oil for deep frying

Method:

1. Cut spring roll skin as directed into 9 equal squares.

2. Place some floss on to each square, enclose and wrap like spring roll.

3. Heat oil in a wok; fry rolls till golden brown.

4. Remove from oil onto kitchen towel to absorb extra oil.

5. Let cool completely and store in air tight container. Try to consume within 2 weeks.

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Written on 15-03-08