Mini Spring Rolls with Chicken Floss

Cut each frozen spring roll wrapper into 4 smaller pieces.

Lay one wrapper piece flat on a clean work surface.

Spoon about 1 teaspoon of chicken floss into the center of the wrapper.

Fold in the two sides of the wrapper over the filling.

Roll the wrapper up tightly into a small cylinder, brushing the edges with the lightly beaten egg to seal.

Repeat filling, folding, and rolling with the remaining wrapper pieces until all the chicken floss is used.

Heat oil in a wok over medium heat until fully heated for deep frying.

Fry the mini spring rolls in batches over medium heat, turning occasionally, until golden brown and crispy, about 3 to 5 minutes per batch.

Remove the mini spring rolls from the oil with a slotted spoon and drain on paper towels.

Let the spring rolls cool completely before serving or storing.

Store leftovers in an airtight container for up to two weeks; avoid keeping them too long as they lose their crispiness and fresh taste over time.