I learnt that over stuffing spring rolls is a big no no.....too much good stuff is not always good. 1/2 my spring rolls came out looking like they were victims of the Texas Chainsaw Massacre....the other half looked like they just came out of a gang fight. Later I learnt that frying spring rolls require plenty of patience....it has to be deepfried on low fire...slowly and gently. So that they crisp evenly, inside & outside. And to prevent them from cracking and bursting....DON"T OVER STUFF!!!
Ingredients to make 500-600 spring rolls
300gm Pork floss
1 packet of Sesame seed (Roast till fragrant)
Square Spring roll skin (Comes in 2 sizes, get the smaller ones)
Lotsa oil for deep frying
Mixed porkfloss and sesame seed together. Mix evenly
Cut spring roll skin into 4 squares (Keep spring roll skin that you're not using under a piece of damp cloth to prevent it drying out)
Make starch with cornflour and water (for glueing the spring rolls together)
Put a little porkfloss mix on the spring roll skin and fold it. Stick the 2 sides with starch
Leave spring rolls to harden and dry for a day
Deep fry in hot oil on low heat.
Drain oil and pack into boxes