Egg roll

Overview

I'm not busy at this time. When I was about to get off work, I was discussing with my colleagues what to eat for dinner at home. I suddenly remembered that my father-in-law would make egg rolls for us every year when I go home, but I haven't made it myself. I thought this is also my husband's favorite dish, so there should be no problem. I will make it when I get home tonight. It's just that I improved the fillings, and my husband commented well on the finished product

Tags

• hot dishes
• egg
• green onions
• light soy sauce
• mushrooms
• olive oil
• pork belly
• silky tofu
• ginger
• salt
• shrimp

Ingredients

Steps

1. 1 Chop the pork belly into minced meat. After mincing, add the green onion and ginger into the meat and chop evenly. Peel the shrimps, remove the shrimp threads and chop into shrimp paste. Cut the mushrooms into fine pieces. Twist the tofu. After finishing, stir the above ingredients evenly. Add light soy sauce, salt, and olive oil and mix well (I like to grab the filling with my hands, and it feels like it can be grasped evenly)

   

2. 2 Crack the eggs into a bowl, add a little salt, mix evenly with chopsticks, and prepare the omelette; turn on the heat, put a little oil in the wok (but not too much), add the egg liquid, rotate the pan, so that the egg liquid is evenly spread in the pan, wait until the edge of the omelette rises, and slowly flip it up with a shovel

   

3. 3 Spread the meat filling on the egg pancake, roll it up, and place it on a plate for later use

   

4. 4 Steam the prepared egg rolls for 30 minutes, take them out, slice them and put them on a plate.