Pan-fried spring rolls

Overview

Spring rolls have always been a delicacy in my childhood memories. I couldn’t buy spring roll wrappers before, but now I saw it on the market by chance when I came to Hangzhou, so I bought it without hesitation and started making it myself. I put the prepared spring rolls in the refrigerator, made an appointment to cook the porridge at night, and just fried the spring rolls in the morning. Haha, our breakfast was ready again!

Tags

• dessert
• cabbage
• ginger
• light soy sauce
• minced pork
• old soy sauce
• onions
• spring roll skin
• sweet potato vermicelli
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Required ingredients (sweet potato vermicelli needs to be soaked in hot water in advance)

   

2. 2 Shred the carrots and cabbage, and mince the ginger and green onion.

   

3. 3 Heat the oil pan, pour in appropriate amount of oil, add minced ginger and sauté until fragrant

   

4. 4 Then add minced meat and stir-fry until fragrant.

   

5. 5 Add carrots, cabbage, and finally the vermicelli, stir and stir-fry evenly, add light soy sauce, dark soy sauce, salt, and pepper to taste.

   

6. 6 Let the fried fillings cool and set aside.

   

7. 7 Place the filling on the spring roll wrapper, slightly on the edge.

   

8. 8 Start rolling the skin and roll it into one layer

   

9. 9 Then seal and fold the left and right ends of the spring roll

   

10. 10 Roll it up again, making sure not to leave the sides, because the spring roll wrapper is very thin and easy to break, so you have to control the strength when wrapping it. I like to wrap more stuffing inside. If there is less stuffing, it should be better packed.

    

11. 11 Apply some flour paste (paste mixed with flour and water) to the sealing area to stick it on. I forgot to take a photo of this step. The wrapped spring rolls are as shown.

    

12. 12 Put it in a pan and fry it. Of course, those who like it crispier can use fried method.

    

13. 13 It’s time to eat!