Crispy Salad Rolls
Overview
Salad is not just a simple mix, it can also be more delicious. I used it to make a plate of salad rolls. It is golden in color, crispy in texture, fresh and sweet in the filling, and full of the fruity flavor of bananas. The simple and elegant shape, crispy outside and tender inside, as well as the unique fillings, form a perfect combination. In addition to eating it by yourself, it is also great for entertaining guests!
Tags
Ingredients
Steps
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Ingredients picture: live shrimp and banana.
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Ingredients picture: spring roll wrapper.
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Ingredients: eggs and bread crumbs.
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Dressing Chart: Kewpie Salad Dressing.
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Remove the heads, shells and devein of the shrimps, take the shrimps and cut them into two halves. After everything is processed, add the chopped green onion and ginger, add a few drops of cooking wine, mix gently and marinate for a while.
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Remove the onion and ginger from the marinated shrimp, add 1 teaspoon of cornstarch and mix gently.
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Boil in a pot of boiling water until cooked for 7 minutes.
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Cut the banana into pieces about the same size as the shrimp and add them to the shrimp.
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Add two tablespoons of salad dressing.
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Stir evenly into filling and set aside.
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Take a piece of spring roll wrapper and spread an appropriate amount of filling on one side.
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Fold the edges first.
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Then fold the two sides toward the middle, then roll it up from bottom to top, and glue the closing area with egg liquid.
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Do them all in order.
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Put the wrapped salad rolls into the egg wash and coat evenly with a layer of egg wash.
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Then put it in bread crumbs and wrap it evenly with a layer of bread crumbs.
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Do them all in order.
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Add an appropriate amount of oil to the pot, heat it to 60% heat, and add the prepared salad rolls.
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Fry until the surface is golden and crispy, remove and drain the oil with absorbent paper.
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Just load it into a plate.
