Three fresh spring rolls

Overview

Today is the first day of the annual holiday. Looking at the weather, I could just wash and wash at home. It was almost noon, but it immediately started to rain (this is the case during the rainy season). As a result, the balcony was full of hangings. After taking a nap, I was sorting out the pictures. While sorting them out, I was thinking about whether I could keep posting recipes every day during the annual break. These are the three fresh spring rolls I made before. They are fried in a non-stick pan with a little oil (those who are familiar with me know that I like to use oil pans). If you don’t like deep-frying, you can try it! Adjust the taste according to your own taste (I always feel that Chinese food cannot be as accurate as a few fractions of a spoon to a few grams like Western pastry)

Tags

• snacks
• hot dishes
• home cooking
• bean sprouts
• chives
• edible oil
• egg white
• light soy sauce
• meat filling
• oyster sauce
• spring roll skin
• pepper
• salt

Ingredients

Steps

1. 1 Prepared ingredients.

   

2. 2 Chop the pork, which is 30% fat and 70% lean, by yourself. Chop it. Use salt, soy sauce, pepper, egg white, and stir in one direction to make it sticky.

   

3. 3 After cutting the leeks, mix well with cooking oil (this can prevent the leeks from becoming watery. You can use this method with other vegetables)

   

4. 4 The chives and bean sprouts are poured into the seasoned meat filling.

   

5. 5 Use chopsticks to mix gently.

   

6. 6 Put an appropriate amount of three fresh fillings on the spring roll wrapper, and roll up from the bottom.

   

7. 7 After rolling the filling, fold the left and right spring roll wrappers toward the middle to seal the openings at both ends.

   

8. 8 Finally, apply a little water on the sealing area to seal it.

   

9. 9 Wrap all the three fresh spring rolls in sequence.

   

10. 10 Heat a little oil in a non-stick frying pan and add spring rolls.

    

11. 11 I covered the pot so that the meat filling would be heated evenly and would not be burnt on the outside and undercooked on the inside.

    

12. 12 Flip frequently with chopsticks until both sides are evenly fried.

    

13. 13 Fry until the outside is golden and crispy and the filling is cooked.

    

14. 14 Put it on the plate and take pictures (it is still customary to use oil-absorbing paper when frying)

    

15. 15 The shell is crispy and the filling is tender and juicy.

    

16. 16 Delicious and affordable spring rolls.