Instead of making the very mini ones, I resort to make the medium size fried spring rolls (faster and tastier with lots of meat floss in each otf it). With 500g of meat floss, we manage to use 80pieces of the big popiah skin to wrap them. Each piece was cut into four instead of 9.
Not sure if our frying method is wrong, each of our spring rolls turned out very soft after awhile. Hence, instead of wasting all our effort, I put them all into my baking tray and baked for another 8 minutes (@ 160C degree) in my oven until golden brown.
Guess what, they turn out perfectly nice! And they stay crisp and crunchy until today!
In fact, I got so addicted to baking and cooking these days. I ought to sign up myself with the hotel management course from the college courses online to improve my cutlinary skill.
This is so lovely and practical… nice chicken floss rolls!
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What a great idea! I’d be like you too..make it bigger, so spend less time folding them. Sometimes…time is not on our side.
But….looks so yummy!!!