Cut each sheet of spring roll pastry into 9 small sheets. Cover the cut spring roll pastry to prevent them becoming dry. Put some chicken floss on a piece of small sheet. Wrap the chicken floss with spring roll pastry. Brush the pastry end with some water then seal the spring roll properly.
Deep-fry spring rolls over medium-low heat in 3 batches until golden brown, stirring occasionally so that the heat is evenly distributed. When spring rolls have turned light golden brown, turn to high heat for 40-45 seconds before removing from heat.
After removing from heat, put the spring rolls on a strainer ladle to strain the oil then transfer to kitchen towels to absorb the oil. Store the spring rolls in airtight container when they have fully cooled down.